During a recent pie baking discussion with a friend, she asked if I’d ever used King Arthur Flour’s Boiled Cider in apple pie, saying that it adds a wonderful depth to the flavor of the apples. I hadn’t, and after reading some other favorable opinions on it, it went on my shopping list. My fruit pies tend to be on the bland side, so I was happy to try out an ingredient to punch up the flavor.
When my boiled cider arrived, I wasn’t in a pie-baking mood. But I wanted to stick with the season and apple crisp for Fall sounded perfect.
- cut the recipe in half
- used 4 Granny Smith apples
- used light brown sugar
- total flour: 30 gm freshly-milled hard white wheat and 30 gm freshly-milled soft white wheat
- used old fashioned rolled oats instead of quick oats
- added 28 g pecan pieces
Absolutely delicious, especially with some smooth vanilla ice cream. For me, this was a wonderful balance of apple filling to topping. The pecans warmed up the flavor of the crisp, and the boiled cider was great. I like my apple filling tart, and using Granny Smiths with the boiled cider worked well because it did deepen the flavor without totally overpowering the tartness. This apple crisp is good warmed up or straight out of the refrigerator.
And I would like to try my friend’s go-to apple pie recipe at some point. It’s another King Arthur Flour recipe (they pretty much can’t go wrong in my book), aptly named “Apple Pie“.