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Flour butter water apples sugar and lemon juice. I trying to image the results, I recon it lets the apple be the hero.
I've re-read the recipe a couple of times now, its all about the way you put it together. You have explained really well how the butter doesn't quite all melt into the flour like a crumble mixture and the importance of the cold iced water to keep that butter from melting into the flour.
I'm printing this recipe out and I'm planning to try and get some old fashioned cooking apples from the farmers markets. Somehow I don't think the commercial Granny Smiths will do this justice.
Thanks go the detailed recipe, can't wait to try it.
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