Uh. Let's talk about pie. As you may or may not know, tomorrow is Thanksgiving in the United States. In other words we celebrate our successes at colonial hegemony and eat turkey with people we aren't necessarily that fond of. Okay. I'm a Thanksgiving skeptic when it comes to the holiday itself, and although family is family.... They sure know how to get on my nerves. But then there's food. And by food, of course I mean pie. What kind of American would I be if I didn't make apple pie? Well okay I might be a dirty, rotten Commie and I might not hold all that much patriotism, but when you tell me a food can be patriotic, I'll run with it. I used Honeycrisp apples and Fuji apples for this pie. I would not feel like a loyal Minnesotan (or Gopher, since Honeycrisp apples were created at the University of Minnesota. Jeez, that UMN just gets better and better, doesn't it?). If someone had allowed me to be lazy, I would've kept the skin on those babies. You're lucky that no one allowed me to be lazy. Can I just say that this pie is perfect? It may have destroyed the bottom of my oven with the apple-y, caramel-y goodness, but even as my step mom has said: "It's totally worth it." Caramel Apple Pie (via):
Makes 1 9-inch pie Pie:
Topping:
-Preheat the oven to 375 degrees. In a bowl, mix together the apples, lemon juice, sugar, flour, salt, and cinnamon. Pour mixture into prepared pie crust. -In a separate bowl cut in butter with flour. Seriously, I recommend you use your hands for this stuff. It's more fun (and effective). Add in brown sugar, oats, and salt and continue to knead together with your hands. -Pour topping on top of apples. Cover the edges of crust with aluminum foil and bake in the oven for 25 minutes, then remove foil and bake for an additional 30 minutes, or until the topping is golden brown. -While the pie is still warm, drizzle as much caramel on top as you want. Then spend a long time drooling and wishing you could speed up time to tomorrow, just so you can eat it.
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