Friday, October 23, 2009

What's in a blog or a baking apple for that matter?

well lets give this a shot. there are often times that i have conversations with myself and i go online and type questions into the search bar in hopes of finding an answer. i can't be the only on wondering how to make a certain recipe, what kind of apples make baking apples, what to do when your cat pee's all over the house or goes #2 everywhere except his litter box, or anything for that matter? Basically anything in life that one would ask another, I thought I might blog about. Heck, why not?!

My first blog is dedicated to this yummy apple pie that I backed last Sunday. I was so excited because I have never baked a homemade apple pie and had finally worked up the courage to give it a try. Who cares you ask? Last year I really started experimenting with cooking and I would say that as time has gone on, I am get more and more confident with my dishes and I get really proud when I make something really delish and even more excited when the presentation is super.

1box (15 oz) refrigerated pie crusts, softened as directed on box
6cups thinly sliced, peeled BAKING apples (6 medium) (What is a baking apple?)
3/4cup sugar
2tablespoons all-purpose flour
3/4teaspoon ground cinnamon
1/4teaspoon salt
1/8teaspoon ground nutmeg (I did not use as it was $7 at the store for a tiny jar! Yeah right! As if! Why don't I just buy a pie?!)
1tablespoon lemon juice (I squeezed a touch of fresh lemon juice in a little bowl and then scooped out a out for seeds! eek!)
1/3cup caramel topping (I didn't use-too fattening)
2to 4 tablespoons chopped pecans

1.Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
2.In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust; seal edges and flute. Cut slits or shapes in several places in top crust. Brush crusts with a little bit of water.
3.Bake 40 to 45 minutes or until apples are tender and crust is golden brown. After 20 minutes of baking, put foil on the crusts so it doesn't burn. (Burnt crust = no bueno.) Immediately after removing pie from oven, drizzle with caramel topping (optional); sprinkle with pecans. Cool on cooling rack at least 1 hour before serving. I served mine with vanilla ice cream. Yum!

Okay so the point of this blog-the recipe calls for BAKING APPLES! What the heck is a baking apple? When I was at the store I bought organic red delicious apples and called it a day. Then I made the mistake of going online and reading about apples. Evidently red delicious apples, organic or not, are not baking apples. On various cooking websites I was warned DO NOT BAKE with red delicious. Bake with anything but. Well my friends, my organic reds held up just fine and tasted even better. So to all you red delicious haters out there-how rude!

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