Monday, August 20, 2012

Rosie Makes An Apple Pie.

While I was making Daughter Hawthorne's 
birthday Lemon Cream Tart,
I trimmed the excess overhang from the pie crust dough
and started on another little project.
Once again, I'm taking leftovers
and making Moreoevers.
I have leftover pie dough and leftover apple slices.

And here's my Moreover Apple Pie.

I gathered some apple slices
I'd sauteed for breakfast the other morning,
along with nutmeg, mace, cinnamon,
brown sugar, and turbinado sugar.

I rolled the pie crust over the rolling pin
 and placed it in a buttered dish.

Once again, I suck at crimping, fluting, pinching,
and any type of decorative pie edging.

Remember, if you don't like the not-pretty,
you don't have to eat it.

Butter the shiny side of the foil
and press into place on the pie dough butter-side down.

Weight with beans.

Bake at 400 for 25 minutes,
then remove the foil and beans.
Return to oven for a partial bake -
8-9 minutes.

I had some sauteed apples
 I made for breakfast the other day.
Butter, apples, cinnamon, and sugar.
I love apples and sausage together - a great combo.

Give the apples a bit of a chop.

I gave the apples a few shakes of cinnamon,
a few grinds of nutmeg,
a few pinches of mace,
a handful of brown sugar.
Mix well.

Remember - taste test and adjust seasonings the way you like it.

I would be remiss had I not added a box of raisins.

I mounded my filling in my partially baked pie crust.

Dot with butter.

Sprinkle with turbinado sugar.
Bake another 15-20 minutes
to heat the apples through.
Watch the crust.
If it starts to brown too much,
tent with foil.

 Sprinkle the baked pie with more turbinado sugar.

I'm thinking this baked pastry delicacy
might need a little something else.

I happened to have some of
Schwann's Triple Lemon Frozen Yogurt.

This was quite palatable.

Hot apple pie.
Excellent crust.
Soft, creamy and crunchy lemon frozen yogurt.
(It has lemon cookie bits in it.)

Daughter Hawthorne and I sort of plowed through this.
There was none left.

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