I have a question about the recipe "Almond Apple Pie" from Posie Harwood. How thinly do you slice the apples?
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Author of the New York Times Best Seller “Meathead, The Science of Barbecue and Grilling” and barbecue whisperer of AmazingRibs.com.
I like to slice them about 1/4" so they retain some crunch, but there are so many other variables such as oven temp and apple variety.
This particular recipe specifies "thinly sliced," and in that case I usually shoot for close to an 1/8th of an inch. If this feels a little tricky, aim for a 1/4—just do your best to make them uniform, that way they'll all cook evenly.
Thanks! I'm breaking out the mandolin :)