White Flour Crust

Still making my way through our bucket of apples from Clearview Orchards, I whipped up an apple pie last night. When Jake tasted it, he went on and on about how this was the best crust I'd ever made; he wanted to know what I had done differently. Nothing, I said. I brought a piece of the pie to the office for Brian and he reacted the same way. "This crust is amazing and different from what it normally tastes like." What had I done differently?

I was wracking my brain, thinking: I made my crust exactly the same way I always make it - 2 C flour, 1/2 C powdered sugar, 3/4 C butter.

Then it dawned on me...I think I used the white flour I had in the cupboard and not the white whole wheat flour that I always use. I did. That was the difference.

I guess the lesson I learned: if you do all your baking with whole wheat, as I do, don't ever make something with white flour; they'll like it too much!!

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