Piefection

My blogging hiatus has come to an end. It’s been awhile, and I don’t really have a solid excuse other than the fact that I’ve been pretty busy. All that really matters is that I’m back on track. And since my last ‘confession’ I’ve made plenty of delicious things, which I can’t wait to share. Soon enough I’ll make a photo essay but in the meantime we’ll discuss something relevant to the current season: apple pie. I’ve made 3 of them in the past couple weeks, so I feel a little more comfortable with the process. It all started in baking class – we attempted pastry which would be used the following week for an apple pie. It turned out magnificent – I’ve always been one for using lard in my pastry, for both flavour and well, it’s what my nan did and when it comes to baking I listen to the woman. For this particular recipe, we used shortening. It came together nicely, but in my attempt to make it at home, for some reason the consistency was too crumbly, perhaps I over mixed?  Regardless, I now know that using spy apples yields a wonderful pie AND after you mix your cut up apples with your sugar(s) and spices (we also added some melted butter) let the mixture sit for 20 minutes so the apples can render some of their juice – this will result in a firmer and flakier bottom crust… you learn something new everyday! If you want to try out the recipe I used, let me know, but I don’t think it’s necessarily the recipe that makes the pie, it’s the patience and practice. If you’re feeling extra crafty add 1/2 cup of sour cream to your filling, or 1 tsp. of vanilla extract, tres manifique! It’s gonna be a good thanksgiving!
Other than my recent and unshared baking adventures, I leave for a weeklong Cuba vacation in less than 20 days (it really couldn’t come fast enough) Did I mention that 13 of my friends are coming too? Crazy things are going to happen and I can barely wait!