Here is one for all you arts and craftsy minded people out there: making mini-pies in jam jar lids. They are the perfect size, are oven safe and if you buy the pretty colored ones, are even great for presenting the little pies. The bottoms come off the Mason-jar style, so it’s also super easy to pop the pie out for those 1-2 bites. In theory, they are reusable, but because they are so cheap, who cares if one or two go missing!
These muffins just scream “Autumn!” to me. Apples are self explanatory, but blackberries — the last of the seasonal berries — are always an early fall thing for me too (ok, it isn’t “early” fall anymore, but nevertheless). I also think they are a completely underused berry in the food world (I’ve even had people tell me that they are poisonous … errr, whatever). They are a little tart, but if you don’t like overly sweet breakfasts, then they are lovely addition to these muffins. Apple Blackberry Muffins … it’s what for breakfast.
It’s my Mum’s birthday tomorrow, and I can’t very well show up empty handed. When I asked her what type of a birthday cake she wanted, she said “something with apples” so while this is a pie not a cake, it’s a birthday pie. And it’s a “pretty lady” pie because it uses pink lady apples, it is also because my mum is a very pretty lady too.
It’s bad luck in German tradition to wish someone a happy birthday before their birthday, so I am not doing that yet though. 🙂
This is the 26th version of apple pie on my site to date. Sure, some of them add cherries or blueberries. Some of them are two crust, some lattice, some quirky cutouts as a lattice, and yes, some of them are swirls like this. What can I say: I really like apple pie. It’s one of the comfort foods (along with Spätzle) that I reach for first. And it *is* the start of apple season. Yup, that’s my excuse for making pie when I have 8 million other things that I should be doing today.
