For Thanksgiving dinner I volunteered to bake an apple pie. I thought it was time to try my hand at a lattice top as I had bought a lovely pie crimper the week before at Cornucopia. I took the above photo as a thank you to my friend Katie - who gave me this wonderful cook book stand for my birthday.
I love visiting Penzeys Spices - a local spice shop in downtown Maplewood. When I was there last time, I saw this small container of freeze dried lemon peel. After talking to the store folks, these lemon peels just need about 15 minutes soaking in water in order to be resconstituted and used in baking. I thought I would give this a try and it worked beautifully.
It took me a while to get used to pie dough that didn't really look like dough. When it looks like sand, that's when you know that you're on the right track.
Gala apples did the trick and stayed tender without being mushy. I think I over did it on the cinnamon this time...it's just so hard to believe that there can ever be "too much" cinnamon. Right?!
I tell you. Parchment paper is my best friend, and it makes rolling out the dough so much easier.
I was so happy that the pie crust didn't end up charred and inedible! I hope you all had a happy Thanksgiving!
9 comments:
Wow! That turned out really well. So pretty!
The pie looks just as big as the turkey! You are becoming quite the baker.
Thanks guys!I actually didn't have more than a couple of bites - too full from the dinner. When you can't fit in dessert because your stomach is so full you're in pain - you know there is a problem! ha!
Oh, that looks just amazing! Great job, Lucy!
Beautiful!
Nice pie! The only thing that could make it better would be a scoop of Blue Bell vanilla.
I'm hungry now!
JAPRA - We had some creamy Edy's French Vanilla, they don't sell Blue Bell ice cream in Missouri. :(
Tiffany & Laura - thanks! It took forever!
Wowzers--you're becoming Martha Stewart. No insider trading!
you are making me hungry!!! Stop!!
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