little pieces that were congealed, very soft, rubbery texture throughout my pie. I had peeled my apples, sauteed in butter, added a little flour and spices. The poured this mixture into my pie, then spooned a generous amount of my homemade caramel sauce over this (I repeated this twice). Then I baked the pie. (The pie did have dough on top.) After the pie was done I did notice that the caramel had evaporated. Could these weird pieces be whats left of my carmel? Or a strange reaction to caramel and flour? My caramel was made weeks ago with lots of milk, sugar, spices and a small amount of baking soda for thickening. I'm really bummed out :(
Please enter a valid email address.
Well played. You deserve a cookie.
Just like the ones you love, with one smart little change
A (Very) Genius Chocolate Chip Cookie
The Child Star of South African Desserts
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.