Apple Pie

Every fall I pick a dessert & try to perfect it. A few years ago I worked on the Sweet Potato Pie, and last year it was the Apple Pie. I'm not sure what my dessert of choice will be this year, but I'm tempted to continue my work on the Apple Pie. I think last year was more of a year for working on the pie crust than the pie filling. Pie crust is really difficult to get right, and I didn't start to get good at it until the end of the season. Thanks to my uneven pie crust, I started calling it a Rustic Apple Pie. When I made French Apple Pie, the struedel crust often got too crispy, but it was really good & Bob liked it more than a traditional crust. One of the beauties of of making a French Apple Pie is that I can make a double pie crust, and save half of it for the next pie! It's all about working smarter, not harder...

Last week on Football Sunday, I talked big about baking something for tomorrow. If I can get my act together & go to the grocery store, I'll bake a French Apple Pie!

Have a look at my oh-so beautiful and trusty baking partner: