Uh Oh - put 3 Tbsp of Baking Powder instead of Cornstarch in my Apple Slab Pie - your thoughts

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deb-in-mi

Well-known member
First off I should have known better to attempt something this ambitious - I'm on my 5th day of some viral respiratory flu thingee. I haven't cooked since last week.

You would have thought the foaming apple mixture would have been my first clue ...but it didn't even register. It wasn't until I tasted it that I realized something was different. Not bad exactly. In fact it tasted extra lemony (there was lemon juice in it) with a bit of a funny taste.

It is in the oven - do you think it will be edible?

 
I am not a baker, but having been there before, I am guessing that it will taste great!, but be more

on the liquid side. I did the same thing last year for my daughters b-day "pie" She does not like chocolate, only a cake with strawberries or apple pie. The pie ended up too juicy to "slice", so we just used it as a fun topping over vanilla ice cream. All was good. Actually extremely good, but had trouble plating.

Good luck, and glad you are back in the kitchen! Taking that is a good sign that you are feeling better!!

 
Nothing to "hurt" about it--just won't be thickened and it may taste a little salty. Should be quite

edible.

 
Thank you! It is quite good:) Granted I topped it with turbino sugar and a drizzle of glaze

to help offset any 'off' tastes (I don't know that they were there but after I tasted the apple mixture yesterday I thought *everything* I ate tasted off: taco chips, chicken, chocolate - LOL.

BTW - I used Granny Smiths and not a lot of sugar in the apple mixture - so the crunchy turbino topping is quite nice:)

Thank you for your help!

 
Deb, have to thank you again for the *pre-bake the apples* recipe. I bought a bunch of

apples way before Christmas, then went away, then came home and roasted them with sugar/flour, then refrigerated them, then put them in the freezer when I went to PA, then thawed them in the frig on Saturday and FINALLY on Tuesday night I baked a pie with them and Gesine's puff-pastry pie dough pulled from the freezer.

And it STILL turned out very good. I didn't even bother adding the rest of the brown sugar/butter filling to the apples, so they were slightly tarter than usual--but I liked that. Blend of MacIntosh (for softness), Pink Lady (for tart crispness) and a couple Braeburn (cause I like them.)

http://eat.at/swap/forum1/244477_This_was_fantastic_Apple-Brown_Sugar_Pie_from_RSVP_Bon_Appetit

 
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