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The Food Lab's Apple Pie, Part 2: Perfect Apple Pie Filling

J. Kenji López-Alt 21 comments

We've already figured out how to make great crusts and which apples to use, but I want apple slices that retain their structure as they bake, fully softening so that there is no crispness remaining, but still remaining firm enough that an individual slice retains most of its initial shape. That's exactly what we're going to address this week. More

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