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The secret to making a perfect apple pie, according to a golf-club chef

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The secret to making a perfect apple pie, according to a golf-club chef

Welcome to Clubhouse Eats, a celebration of the delicious food and beverages featured in the game. I hope you brought some food.

The Fourth of July holiday, which is as uniquely American as…

It is clear where this is going.

We turned to Judy Marts, pastry chef at The Dominion Country Club in San Antonio, and asked her for advice on how to make apple pie because every celebration deserves a fantastic dessert.

Those Apples, how about them?

Not every variety is created equally. Some qualities are better for creating pies than others. The Granny Smith is popular for a reason, but Marts also like Honey Crisp and Braeburn because they both have a well-balanced sweet-tart flavour. Additionally, they barely release any liquid when baking and maintain their structure. On the other hand, Marts advises against using Gala because they lose their shape, Fuji because they release too much liquid, and Red Delicious because they are too mild and degrade too rapidly.

Peeling: Should You Peel It?

Marts claims there is no question at all. Usually peel. The fruit and spices in the best apple pies combine to make a magical filling. If the peels are left on, they degrade and become stringy, shrivelled, or some unappealing mix of the two.

What Spice Is Pleasant?

For Marts, cinnamon is a must. But for a well-rounded flavour, nutmeg and lemon juice are also required. According to Marts, you should use roughly 1/4 teaspoon more cinnamon than nutmeg. Along with nutmeg and cinnamon, you might also add cardamom, clove, allspice, and/or ginger for a unique flavour. Use them sparingly though. You can always increase, says Marts. You cannot take away, though.

For Crusts, a Must

You’ll need a fat if you want a flaky crust. Which sort though? While lard can produce a beautiful, flaky crust, it must be of the highest quality, unhydrogenated, and free of preservatives. And it can be difficult to locate. Shortening also functions. It has the advantages of having a high melting point and being simple to mix in. Unfortunately, Marts complains, “it lacks flavour” and gives the crust a greasy mouthfeel. She believes that butter offers the best flavour and flakiness. Because it has a lower melting point, a disadvantage is that it is more difficult to deal with. Keep all of the ingredients for a butter crust as cold as you can. When the butter is too cold, rolling can be challenging, but Marts advises patience. The extra labour is worthwhile.

A traditional or lattice top?

This largely boils down to personal taste. Although a lattice top requires more work, Marts claims that it has a more attractive appearance since you can see the effervescent filling of spiced apples. However, just because a traditional top is speedier doesn’t mean it can’t be be of the highest quality. Even more style can be added by giving it elaborate edges. The key to a golden-brown crust with a satisfying crunch, according to Marts, is to brush it with an egg wash and sprinkle it with raw or granulated sugar.

A desirable thickness

It depends on your preferences how much filler to use. However, Marts advises using 2 1/2 to 3 pounds of apples per pie. Three cups of chopped apples from one pound of apples are produced.

Temperature, time, and other ruses

First, turn up the heat by baking the pie for 15 minutes at 425 degrees. After that, lower the heat to 375 degrees and bake the item for an additional 35 to 40 minutes, or until it is bubbling and golden. Bake with a large piece of aluminium foil underneath to catch drips on the lowest rack. Since you want the heat to circulate and brown the bottom of the crust, Marts advises against using a cookie sheet. In order to avoid the top from becoming too browned, check the pie during the final 15 minutes of baking and cover with foil if necessary. For 30 to 40 minutes, allow to cool. Then slice and enjoy.