4G

Things are back on track with pie 4G! Again, I let the crust get good and cold before rolling it out into perfectly shaped disks. I cut the butter and lard in by hand & I think this time I unintentionally left some larger chunks behind (notice: swiss-cheese like holes in the top crust). Didn't affect the taste at all, and I kind of loved the out-of-my-hands imperfection that formed while it baked.

And, the Zestar apples were a very good decision. As the pie was baking I was worried they were creating too much water (we had some overflow, which didn't happen with the other types) but in the end the texture, taste and consistency was nearly perfect. They are a semi-tart apple, I definitely wouldn't put them in the same category as Granny Smith, so with the lemon zest (which I went heavy on again, since it was so yummy last time), things turned out a little too puckery. So, for round five I'm going to stay with the Zestars, skimp on the lemon zest and call it good! Which is good since I just went to the grocery store and there were no Braeburns in sight! The only thing I have yet to decide on is the boiled cider. Friend or foe? It's a heavy taste, and I'm finding it tough to balance with the spices. The first time I used it, I added a whole 1/4 cup, which is what my recipe told me to do. It was kinda thick for my preferences, so last time I added 2 tablespoons instead. Still, I felt kind of overwhelmed by the flavor. Hm, what to do...

Regardless, tonight my 5th pie will be born! And tomorrow I will drop it off at the state fair! I don't even really care if I win, I'm finding, I'm just so excited to bring my All-Minnesotan apple pie to the fair grounds, along with all my competition, & then see it proudly displayed in the Creative Activities building next week. I'm super curious what the social culture is like on days like this. Are people cut throat about their pies? Or will we all be standing in line, chatty, exchanging tips and secret ingredients? Hm, I guess it won't be long until I find out!