A little -- it requires that you caramelize sugar in a skillet, then you add the apples, then you take the sour-cream pastry dough you've made and lay it on top, tuck it in, and then bake it in the oven --then flip it.
Mostly it's hard, I think, to cook it long enough for everything to carmelize, but not so long that the apples jellify.
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timeasmymeasure
no subject
Date: 2006-12-31 03:13 am (UTC)no subject
Date: 2006-12-31 03:14 am (UTC)no subject
Date: 2006-12-31 07:19 am (UTC)no subject
Date: 2006-12-31 01:45 pm (UTC)no subject
Date: 2006-12-31 04:43 pm (UTC)Mostly it's hard, I think, to cook it long enough for everything to carmelize, but not so long that the apples jellify.
no subject
Date: 2006-12-31 06:38 pm (UTC)no subject
Date: 2006-12-31 08:49 pm (UTC)