Monday, November 22, 2010

5 Things I'm Doing

  1. Watching The Venture Bros.
  2. Inhaling the scent of an apple pie we can't eat (it will go to a work potluck tomorrow).
  3. Kind of wishing I could turn out more perfect pies more consistently.
  4. Finally picking up my drink again after all the ice has melted.
  5. Thinking that there maybe should be more hours in a day. Except knowing me, I'd likely just use them for more sleep instead of something good. Although sleep is good.


Krissy said...

Hi sweetie!

1. I do not know The Venture Bros. Vas is das?

2. Mmmmmmmmm Apple pie. 'Tis the season.

3. If you wanna, I actually have a way to make apple pie and I have yet to have a single one turn out less than per-FECT.

4. I am always picking up my hot drinks after they have gone cold.

5. Sleep... is delicious. We should have more time for it, period.

Happy Thanksgiving!!


Lori said...

Hi there lady! :) the Venture brothers = Cartoon network adult swim/late night cartoons. funny stuff.

the pie was really good, but I could use a fabulous, always-perfect recipe...bottom crust went a bit soggy on me. I would love a good one.

SO glad that work is done till Monday. Happy Thanksgiving to you too!!

Krissy said...

Ah! We have no cable. Because we are cave dwellers. I have friends who ask me, "Do you watch..." and I can always start saying "no" before they get to the actual show. I have no cable!

Recepie for a perfect pie:

Cut up one bajillion honeycrisp apples into your typical half-moon slices. Throw in some galas to tart it up a bit (saucy!). Layer all of that in a pan or in a slow cooker. Between each layer, place generous pats of real butter, a sizable handful of sugar, lots of ground cinamon and maybe a stick or two. Feel free to add pumpkin pie spice and a little bit of clove, depending on how flavorful you want the pie!

When you fill the pan or slow cooker, set the oven to 350 or the slow cooker to "low" and bake for about 3-4 hours depending on how you're feeling that day. Best part of this part: the smell. Mmmmmmmm.

No need to stir the apples. The ones on the bottom will disintigrate to buttery mush, the ones on the top will still be buttery, but tart and fairly firm. You want a mix of textures.

Using a slotted spoon (and picking out any cinnamon sticks) scoop the apples into a prepared pie pan with bottom crust in place (or into a tupperware to freeze for use at a later date). Don't be overly-anxious to sieve out all the butter! Leave some of that good sauce in with the apples!

When you get the filling in, cover with a crust, cut a fancy design, stick in the oven at 400 until the crust is a golden brown (about 25 mins).

The key here is that the filling bakes for ages and ages, but the crust stays super-crispy. You're only cooking the crust at this point. The apples will come out piping hot, buttery and a delicious mixture of mush and crunchy.

I did this pretty much by accident three years ago and I haven't made pie any other way since. It's irrisistable!

Lori said...

That sounds delicious! I am going to have to try that with better crust than I produced today. I defected from Martha Stewart-land..and this is the first time I ever tried a Mark Bittman recipe and failed. The crust on the pecan pie will be kinda like a shellacked cookie (not so bad) but I am not so sure about the pumpkin. Meh. Should have stuck with ready-made, sad to say.