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.
Kenzi is the Managing Editor of Food52.
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 :)
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