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Had to choose between my grandma's original apple pie recipe and a modern version
My great-grandma's recipe from 1947 calls for a full cup of lard in the crust, but my cousin sent me a 'healthier' one using butter. I went with the lard version for our reunion in Madison last weekend, and the crust was so flaky and perfect, everyone raved about it. Has anyone else faced a choice between a classic family ingredient and a modern swap? How did it turn out?
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the_seth1mo ago
My aunt tried to swap the bacon fat in our green beans for olive oil one Thanksgiving. It was a total letdown, just tasted like boiled veggies. The next year we went back to the old way, frying the beans in that bacon grease until they're almost crispy. The flavor is just not the same with a modern swap, some things are classics for a reason.
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