It recently occurred to me that I have neglected this page a great deal. I have been busy working, moving, and raising my family, so now that things have slowed down a bit...I am back. I am working on a website as well...so keep your eyes peeled for that too!
I have made an array of scrumptious goodies since my last post and the "chef" in me is always taking pictures, so here is an update of some of my most memorable to catch us up...enjoy!
First up...the beloved traditional Apple pie...oh so gooey and yummy when it is piping hot out of the oven with vanilla ice cream!
Apple pie -
Crust:
1 1/4 cups all purpose flour
1/4 teaspoon of salt
1/3 cup of COLD butter
6 tablespoons of cold water
Filling:
6-7 apples, whichever kind you like
1 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1/4 cup regular sugar
1/2 cup brown sugar
1/2 teaspoon cornstarch *optional
I add the cornstarch and brown sugar because I like the darker more gooey filling. Feel free to change yours up and share the results with me!
Crust:
Mix flour and salt together
Cut in the butter with a pastry knife or two knives. If you use a food processor be sure not to over mix the dough or it will become tough.
**Tip: If you put your butter in the freezer for about 15 minutes and then grate it into the mixture it will hold together better for you and be in the perfect small pieces.
Add the water one tablespoon at a time. You want the dough to stick together and form a ball, make sure it is not too sticky. Again, be sure not to overwork the dough.
Flour your work surface and roll out the dough until it is just a bit larger than your pie pan.
Transfer the dough to the pan and crimp the edges to make them pretty.
Fill with your favorite pie filling and bake as directed.
Fill with your favorite pie filling and bake as directed.
Apple filling:Mix all ingredients together and fill your crust.
*Tip: Cover the edges of the pie with foil after the first 15 - 20 minutes to prevent excess browning.
Bake 40 - 45 minutes or until apples are tender and crust is golden to your liking. Cool on cooling rack for about 2 hours and then serve. Unless of course you are devouring it right away a la mode then by all means...Bon Appetit!
