Making an apple pie filling,tattoo wallpaper for mobile baby,quotes about best friends as sisters - PDF Books

Categories: Tattoo Crosses | Author: admin 03.02.2015

Originally, I was just going to make an apple pie, but then decided to toss in some frozen sour cherries leftover from summer. Joanne, I think pioneering is the way to go ?? And try the pie crust, it’s a good one! Jacqui, I think subbing in cranberries going with an all-apple pie would still be fantastic. I came to pie making late enough and it scared me just as much as it seems to scare you but I love pies so I guess in the words of that silly self help book – you have to feel the fear and do it anyway! I’ve been looking for an apple cranberry pie recipe, but I may just have to switch gears and make this instead… sounds so delicious!! Dana you could most certainly use cranberries here (just up the sugar), but the sour cherries are a nice touch. On the Wednesday before Thanksgiving my mom pulls out the tattered and worn 1983 Betty Crocker’s Cookbook and turns to page 295.
My mom has been making this apple pie for nearly three decades, and it is a timeless family classic that we all look forward to and fight over every Thanksgiving. Bake the apple pie for 50 minutes, but take a peek around 20 minutes to see how golden brown the streusel topping is. After 50 minutes take your beautiful apple pie out of the oven and allow it to cool somewhat. I talk a lot, I pace the floor of our tiny galley kitchen, and past pie crust goofs are replayed ad nauseum in my head. It’s a good standard version but it really needs to be spiced up a lot, so double up on the spice and add in some nutmeg and cloves if you choose to go the pumpkin pie route. It was a good move as it gave the pie that subtle almond flavour – and, each soft, juicy cherry was perfection. Combine the flour, salt & sugar in a large bowl and give everything a good stir with a whisk. Place one chilled dough disc onto a very lightly floured silpat mat or piece of parchment paper. Using the end of a butter knife, create a decorative edge using 2 fingers pointing inwards to the pie and the knife end pointing out in between your 2 fingers. With all the other stuff they had to do — churning butter, darning socks, scrubbing floors, cooking meals all day, scraping drunken husbands off the floor, fighting Imperial England?? I’d fill a whole pie crust with it and just eat it alone in my car in an abandoned parking lot.


I have so many apples from my trees this year and I’m having trouble figuring out how to use as many of them as I can. Neither the service provider nor the domain owner maintain any relationship with the advertisers. Worn and stained, these pages reveal years of memories, baking follies, Thanksgiving triumphs, and epic battles over the last slice of apple pie. It has gotten to the point where my mom makes an extra apple pie just for our (nuclear) family to dig into late night after everyone has left, when our bellies are still full, but one more bite of apple pie is all we crave.
I am thankful for her years of pie baking and deliciousness making even with a house full of small kids. Serve the apple pie warm with vanilla bean ice cream, vanilla sauce, or with a nice big dollop of whipped cream. In other words, making a pie crust turns me back into a shy awkward teenager and it undermines any strides I’ve gained into adulthood.
When I realized that I’d have to do a little math, never my strong suit , I could feel the teenage-me sneaking in through my pores. But the other pie is my pride and joy and it would just be wrong for me not to share it’s goodness with the world. I used 3 kinds of apples – Granny Smith, Ambrosia and Gala because they looked so pretty together and figured if they were that good-looking, they had to taste great.
Add in the butter and use your fingers to break it down into a coarse oat-looking concoction – the largest butter lumps should be the size of small small peas.
Lightly pack topping over the filling and place pie on a baking sheet covered with silpat or parchment. That is seriously impressive, and makes me feel tremendously lazy for occasionally ordering takeout! In case of trademark issues please contact the domain owner directly (contact information can be found in whois). For me Thanksgiving is always about the warm apple pie that my mom bakes with love each holiday season.
If it is looking golden early on (as it usually does) fold a piece of aluminum foil in half and tent it over the pie. This apple pie will become a staple in your home for years to come; I know I can’t have Thanksgiving without it!
Add one tablespoon of water at a time, using a wooden spoon to start to gather the mixture into dough.


Bake pie on baking sheet until topping is golden, about 35 minutes – cover the crust edges with foil if necessary to prevent over-browning.
I used to make the crust using Crisco and flour and sugar and then throw in a can of neon cherry pie filling, and then viola! Covered in crunchy streusel topping and piled high with fresh tart apples, this is seriously the best damn apple pie you’ve ever had. Do not place the aluminum foil firmly against the pie or try to fasten because this can cause the streusel to become soft and soggy.
Burnt pie crusts, bone-dry turkeys, and broken dishes happen to the best of us- all that really matters is that you take a look around the room and realize how much goodness and love is already in one place. Make sure to wipe any of the delicious gooey sugar apple coating that might have gotten on the edges of the pie crust.
I was too far gone to back down, so to settle the score I used the full recipe and ended up with enough for 2 pie crusts. It’s the pie that toppled from the tallest peaks of greatness to land with nary a crumb out of place onto my kitchen table. Bake until apples in center are tender when pierced and filling is bubbling thickly on the edges, about 25-35 minutes longer.
If you’re feeling awesome and have plenty of time on your hands go ahead and make your own pie crust. I myself am not that cool, so I bought a premade pie crust, and I think it tastes pretty damn delicious with the shortcut. A few days later, I ate the remaining slice and was shocked to find that it tasted even better than the day it was made. The apples will form a large mountain, but fear not, the apples will become smaller as the pie bakes and it will settle even lower as it cools.
The thin crust can burn easily so it will be a perfect golden brown if you cover it during the entire baking process.
Divide dough into 2 equal sized balls and wrap each ball of dough in parchment paper or plastic wrap.
You can use the other remaining pie dough to create another pie or freeze a well-wrapped dough for up to 3 months.



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