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Easy as Pie

Of course, I forgot to take a picture of it, but I baked an excellent apple pie this weekend to take to a dinner party (well, a pig roast, actually).  The crust was just perfect -- flaky and delicious.  Thanks to a suggestion from Smitten Kitchen, I used the Cook's Illustrated recipe, although I used all butter instead of the butter/shortening combo (perhaps this is why the pie crust was crack-like in its goodness?).  The Kitch'n highlighted the same recipe today.  For the innards, I used a variation of this recipe (thanks again to SK), but used macintosh apples from my CSA and juice from 1/2 a lemon.  Good stuff, people.

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