I can confidently say I never want to bake apple pie again, and I definitely never want to make my own crust again. If you prefer a tangier apple pie, then I’d say Ina Garten’s is the one for you — just make sure you have buckets of flour on deck. If you’re looking for
If I ever open the oven door while something is baking, heat will inevitably escape, lowering the temperature, extending baking time, and potentially causing the dough or cake to lose moisture. Opening the door too soon can be especially harmful to delicate baked goods such as cakes, soufflés and choux pastry, as the sudden change
