If you aren’t aware, you should know that I love pie. I’ve been eating it nonstop because it took several iterations to perfect, but I’ve finally found the right ratio/method to incorporate white miso into this pie. Allow to come to room temperature for 1 hour before serving.The not-so-classic apple pie I’ve been eating nonstop is this white miso apple pie. To serve, thaw in the refrigerator overnight. Cover tightly and freeze for up to 3 months. Freezer Directions: After baking, allow to cool completely.To keep your pie for up to 5 days, cover tightly and store in the refrigerator. Storage: If serving in 24 hours or less after baking, cover tightly and leave on the counter.Serve warm with a scoop of vanilla ice cream.This will catch any drips or bubbles that happen while the pie is cooking. Place your pie dish on a baking sheet when baking.If it's browning quickly, place a piece of foil loosely on top to protect it. Check your pie halfway through baking.Use a deep dish pie dish to make this pie or all of the filling won't fit! Here's a link to the one I use and recommend.44 Fall Apple Desserts - check out this epic list of apple recipes for even more ideas!.Apple Brown Betty - probably the simplest apple dessert out there!.
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