3G

Progress in the pie department took a significant hit this week. Forgetting to add the last cup of flour until after the water and vodka were mixed in does create some problems... mostly, chewy crust. And I wasn't even watching TV this time!

I also changed a few things with the apples. First, I have read on multiple occasions that it is best to make pies with two kinds of apples (one half tart, the other sweet). I've been using Granny Smith and Braeburn up until this pie when I decided to switch out the Braeburns for Fuij. Not a great decision, as they are very different consistencies (fuji: soft and spongy, grannies: crisp and wonderful). But, it did help me identify what it is that I find most appealing in pie filling. Haha, or should I say a-peeling?

Anyway, I've got 4G in the oven right now and I've made some good improvements in the apple selection department. Mostly, I decided that I'm in charge of the sweet vs. tart ratio and I must say that I favor the tart. Especially with fall coming.So, bubbling between the flaky layers of crust are Zestar apple! Wait, what are Zestar apples, you ask? Well, they are a University of Minnesota original (which I found very fitting) that were created to ripen early in the season in colder climates. I found them via the co-op, but they are grown and harvested in LaCrescent, MN. There are bumps and bruises all over these apples, but that makes me love them all the more. I can't wait to see how it turns out!