I’d never really had a problem making pie crust, but for some reason this time the pie crust refused to cooperate. Just, ugly and shrinking and something went wrong with them. It confirmed that the delicious combination of miso + apples was not just in my head, but it also caused me increasing frustration. I just remember handing off so much pie to friends, neighbors, and classmates. Maybe it was four, I don’t quite remember anymore. I’m going to start incorporating miso in more desserts. This combination is delicious – with sweet, tart, crisp apples and the umami saltiness of miso, this apple pie is going to taste different from the classic one, but it’s going to add a unique depth that I’m obsessed with. The white miso is caramelized a bit until it becomes brown and nutty on the stovetop apples are added in to let the miso and apple juices mix and thoroughly coat the apples. Then, this burnt miso butterscotch topping just screamed of deliciousness and begged to be made. The combination sounded fantastic, so I was ready to try some white miso and fruit concoction of my own. I was even more curious about this from this white miso peach ice cream. I first began to dream of this possibility when I stumbled upon David Lebovitz’s miso strawberry ice cream. I’ve been intrigued by juxtaposing white miso, an umami-filled slightly salty fermented paste, with fruit. I wanted to share an apple pie with you that isn’t the run-of-the-mill apple pie, though I do enjoy a classic apple pie immensely. I make it frequently (with any filling) and enjoy it with a cop of ice cream. If you aren’t aware, you should know that I love pie. I’ve been eating it nonstop because it took several iterations to perfect, but I’ve finally found the right ratio/method to incorporate white miso into this pie. The not-so-classic apple pie I’ve been eating nonstop is this white miso apple pie.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |