APPLE VS. MOCK APPLE PIE

1. APPLE VS. MOCK APPLE PIE SENSORY UNIT 3

2. DATE: TITLE: APPLE VS. MOCK APPLE PIE LAB OBJECTIVES: Students will explain how taste and aroma combine to give foods their flavors. RESEARCH: Human senses are limited and easily fooled. Chemists and cooks can create an imitation food product that looks and taste similar to the real thing.

3. EQUIPMENT: Measuring and mixing equipment Food ingredients from the recipe Prepared pie crust Crumb topping PROCEDURE: Follow the recipe. DATA: Observe and taste each pie and record in the data table using descriptive words.

4. REAL APPLE PIE 4 TO 5 COOKING APPLES SUCH GRANNY SMITH, JONTHAN OR BRANDYWINE 1 CUP SUGAR 3 T. FLOUR ½ TSP. CINNAMON 1/8 TSP NUTMEG 2 T. LEMON JUICE ¼ CUP WATER 1 UNCOOKED PIE CRUST 2 T. MARGARINE

5. 1. PREHEAT THE OVEN 400’ USE THE APPLE PEELER/CORER AND PREPARE THE APPLES. CUT THEM INTO SMALL PIECES. 3. SPRINKLE THE LEMON JUICE OVER THE APPLE PIECES. COMBINE THE SUGAR, FLOUR, CINNAMON AND NUTMEG IN A DUTCH OVEN. ADD THE WATER AND STIR UNTIL MIXED. ADD THE APPLE PIECES AND COOK UNTIL THEY BOIL. CONTINURE TO BOIL FOR 5 MINUTES. 7. POUR THE MIXTURE INTO THE PASTRY SHELL. 8. DOT WITH MARGARINE. 9. ADD THE CRUMB TOPPING BAKE AT 400’ FOR 10 MINUTES AND THEN TURN DOWN THE OVEN TO 350’ AND CONTINUE TO BAKE FOR 20 MINUTES

6. CRUMB TOPPING ½ CUP FLOUR ½ CUP BROWN SUGAR 1 TSP. CINNAMON 3T. MARGARINE USE A FORK OR THE PASTRY BLENDER TO COMBINE FLOUR, BROWN SUGAR AND CINNAMON IN A SMALL MIXING BOWL. CUT IN THE MARGARINE. MIXTURE SHOULD RESEMBLE SMALL COARSE CRUMBS 3. SPRINKLE EVENLY OVER THE TOP OF THE PIE FILLING.

7. MOCK APPLE PIE 1 UNCOOKED PASTRY SHELL 36 RITZ CRACKERS OR OTHER BUTTERY SNACK CRACKER 1 ¾ CUP WATER 2 CUPS SUGAR 2 TSP CREAM OF TARTAR 2 T. LEMON JUICE ½ T. LEMON ZEST 2 T. MARGARINE ½ TSP CINNAMON

8. 1. PREHEAT THE OVEN TO 400’. 2. IN A DUTCH OVEN, HEAT THE WATER TO A BOILING POINT. 3. MIX THE SUGAR AND CREAM OF TARTAR TOGETHER AND SLOWLY ADD TO THE WATER WHILE STIRRING IT. 4. TURN DOWN THE HEAT TO #3. 5. ADD THE CRACKERS TO THE HOT WATER MIXTURE, ONE AT A TIME. SIMMER THE CRACKERS IN THE WATER GENTLY FOR 3 MINUTES, BUT DO NOT STIR. 7. POUR THE MIXTURE INTO A PASTRY SHELL. 8. SPRINKLE WITH THE CINNAMON. 9. DOT WITH THE MARGARINE. 10. COVER WITH THE CRUMB TOPPING. 11. PLACE ON A JELLY ROLL PAN AND PLACE IN CENTER OF THE OVEN. 12. BAKE AT 400’ FOR 30 MINUTES, OR UNTIL THE FILLING IS BUBBLY.

9. CRUMB TOPPING ½ CUP FLOUR ½ CUP BROWN SUGAR 1 TSP. CINNAMON 3 T. MARGARINE USE A FORK OR THE PASTRY BLENDER TO COMBINE FLOUR, BROWN SUGAR AND CINNAMON IN A SMALL MIXING BOWL. CUT IN THE MARGARINE. MIXTURE SHOULD RESEMBLE SMALL COARSE CRUMBS 3. SPRINKLE EVENLY OVER THE TOP OF THE PIE FILLING.

11. POST LAB QUESTIONS: • Record the information above in the large square using descriptive words. In the small square rate the pies from 1 to 5 for each of the senses with 1 being the lowest and 5 the best. Figure your kitchen’s averages of the individual totals. • 1. How did the two pies compare in terms of color, aroma and texture? • If you were unaware of the Mock Apple Pie not having apples in it, would you accept it as a Real Apple Sauce Pie? Why would you or why won’t you be fooled? Be specific. • What flavors did you detect in the imitation apple pie? • Why do you think the people during WWII were willing to accept the mock pie as real? • 5. What in the Mock Apple Pie recipe changed the flavor into one similar to a Real Apple Pie? • 6. Graph the average points for each kitchen.

12. Period 1 real apple pie mock apple pie Kitchen 1 Kitchen 2 Kitchen 3 Kitchen 4 Kitchen 5 Kitchen 6

13. Period 5 real apple pie mock apple pie Kitchen 1 Kitchen 2 Kitchen 3 Kitchen 4 Kitchen 5 Kitchen 6

14. Period 6 real apple pie mock apple pie Kitchen 1 Kitchen 2 Kitchen 3 Kitchen 4 Kitchen 5 Kitchen 6