Tuesday, November 20, 2007
My dad loves his cherry pie, and I usually make him one for his birthday. This year, I decided to shake things up by doing an apple tourte. This version is based on a recipe from Dorie Greenspan's Baking, and features a sweet, crumbly crust and a chunky, cooked apple filling that includes ground almonds, raisins, vanilla, and apple cider. While the initial effort was good, I found the filling a little dry.
Since part of learning from baking successes and failures, I was determined to try it again. I cooked the apples a little less and left more liquid in the filling. I also didn't pre-bake the bottom crust as instructed in the recipe. The end result was much better than my first effort.
(Recipe to follow.)