@nytimes
The New York Times
13 days ago
“Most apple pie recipes in the United States today call for raw sliced apples,” writes @MelissaClark. “But once I started precooking, I became a convert.” Here’s why it works:
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@helena25000
Helena Ivancic
13 days ago
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@NESoule
while True:
13 days ago
@nytimes @MelissaClark ‘Cook’ fruit in little lemon juice and sugar for an hour. Make syrup from the juice that comes out, make pie from the rest.
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@dislexicon
Maritxu
13 days ago
@nytimes @MelissaClark The Pre-Cooking Apples Deep State strikes again.
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@mark_rough
Tom Bombadillo
13 days ago
@nytimes @MelissaClark Nononono! I love you Melissa, but you're wrong on both apple and pecan pies.
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@Starkmeidas
Dr. Anne Leser
13 days ago
@nytimes @MelissaClark Her take discounts all I like about these pies. Different strokes
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@akliselimmamak
Aksil Moln
13 days ago
@nytimes @MelissaClark Salivating from this video... It's probably so delicious😍
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@itsmichelec
Michele
13 days ago
@nytimes @MelissaClark I’ve always precooked my apples. Absolutely my favorite way to prepare apple 🍏 pie.
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@ardanavana
Madame Trouble
13 days ago
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@Iamjaved2030
javed t. c.
12 days ago
@nytimes @MelissaClark Opposite corner: In our house cooking🔥 fruit was a taboo eating fresh fruits was highly appreciated, western eating habits of abundance promotes cooking fruits losing most of it's healthy nutrients
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