Yesterday I left you with fair warning that I was going to fiddle a bit with the recipe for Norwegian Apple Pie. It just so happened there was a perfectly good window of time this afternoon for me to make good on that threat. I could have taken a picture of the result but it would have looked just like the photo illustrating yesterday's post and you would have been dizzied with feelings of deja whooptie-vu. Which is why I decided to go with the above photo of another food experiment. Fortunately for all of us, my results worked out a lot better than Mr. Pup's.I won't repeat the recipe here since you only have to go back one post. The main idea was to use a different flavoring -- I used 1 teaspoon of lemon extract instead of vanilla -- and to see if I could get away with using less sugar. By golly, I think I did. Instead of 3/4 cup of sugar, I used 1/2 cup. There seemed to be slightly less volume in the batter but that was okay. Didn't cause any problems. I was glad to see the tender-crispy crust was still produced even with the smaller portion of sugar. It wasn't quite as robust as the previous crust -- almost a ghost of its former self, you might say. But that's okay, too. It still made an elegant topper for the whole shebang. And, yes, the lemon flavor was lovely with the apples.
How about that? We now have two perfectly fine versions of a scrumptious dessert and our only problem is going to be which one to choose. I can live with problems like that.
2 comments:
Do want to try this one. Maybe if Splenda wasn't so expensive I would use it and let you know the results.
Ah, there you are popping up full of cheer and apple pie. I too want to try this, but it will have to wait three weeks until after I get back from Alaska......and all that really good shipboard food. Then I will quickly try it before going back doggedly to weight Watchers.
How nice to see you two days in a row. :)
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