86
Unit 1 The Science of Food
Procedure
Real Apple Pie
1. Peel, core, and slice 7 to 8 medium golden delicious apples.
2. Combine 125 mL fl our, 250 mL brown sugar, 5 mL cinnamon,
and 1 mL nutmeg in a saucepan.
3. Stir in 125 mL water.
4. Add the apples. Cook, stirring gently until the apple mixture
comes to a boil.
5. Pour apple mixture into a pastry-lined pie pan.
6. Dot with slices of the 30 mL of margarine.
7. Cover with the crumb topping.
8. Bake at 400°F for 10 minutes. Then reduce heat to 350°F and
bake for an additional 20 minutes or until the fi lling is bubbly.
Imitation Apple Pie
1. Heat 500 mL of water to the boiling point in a 2-quart saucepan.
2. Mix 375 mL of sugar with 7 mL of cream of tartar.
3. Add this mixture to the boiling water. Turn heat down to low.
4. Add 36 round snack crackers to the mixture, one at a time.
5. Simmer gently for 3 minutes but do not stir.
6. Pour this mixture into a pastry-lined pie pan.
7. Sprinkle with 5 mL of cinnamon and 1 mL of nutmeg.
8. Dot lightly with slices of the 30 mL of margarine.
9. Cover with the crumb topping.
10. Bake at 400°F for 30 minutes, or until the fi lling is bubbly.
Crumb Topping
1. Use a fork or pastry blender to combine 125 mL fl our, 125 mL
brown sugar, and 2 mL cinnamon in a mixing bowl.
2. Cut in 45 mL of margarine. Mixture should resemble coarse crumbs.
3. Sprinkle evenly over the top of the pie fi lling.
Data
Carefully examine a sample of each pie. Record your observations
of the color, aroma, texture, and fl avor in a data table.