So I’m plugging away at Cookie Madness, but I couldn’t help but make one last pie in these pre-Thanksgiving days. This one uses heirloom apples called Baldwins that I got at Russell Orchards last weekend. Very nice apples; firm and not too tart. Loving my lattice work too. The rim was a little messy so I used a leaf cookie cutter to pretty it up a little bit.
Browsing Tag
Pie
Often people send me viral photos of cool looking bread design or fancy pie crusts. I love this but one of the things that you often see is the pre-baked pies, but never the end result. Like, what does it look like once You’ve baked it? Is the still as pretty? Or does it all bake together? I decided to give this style of pie — it’s really just a boring old double-crust apple pie, but with the fancy swoosh top crust — a go, and at least with this one, the pattern turned out pretty neat. Pleased with the result.
It wouldn’t be autumn in my world without plum cake. Pflaumenkuchen, Zwetschgenkuchen, Zwetschgendatschi … whatever you want to call it, it’s a very common autumn dessert or snack to coffee-time in southern Germany. This time, I made one a little different, with the addition of cardamom. I love cardamom too and the combination with the tart italian plums is fantastic.
Sometimes, your lunch is just so good that you want to share it with the entire world, like today. This is what happens when the garden gives you an overload of fruits (cherry tomatoes are fruits, right?); the thyme is from the garden too. This was amazingly delicious and even the pix came out better than usual. Not bad for a Friday!