BakeAwayGirl

So if you read the last post, I experimented with a raspberry crumble and it was a hit !  I was just going to post an update in the same post about it, but... well, this is Jeff's fault.  I was thinking aloud and said I was going to make a half-batch of the apple filling, and Jeff felt this was blasphemy.  Why make half the amount of apples when I could make them all? Men. So I gave in (who doesn't love baked apples?) and sliced two apples and diced six.  Why?  Well, we decided to make two different things.  The diced apples would be the apple filling in the crumble, while the sliced apples would be the base of a few small ramikins of apple crisp.  I mixed all the apple pieces with cinnamon, lemon juice, brown sugar, and nutmeg.  I let that sit in its juice while I made the crumble dough.  For some reason, the dough didn't ball up as nicely as yesterday.  It was much more like a pie dough today and less like a dough.  For thos...

My favorite way to get new recipes is by browsing the cooking section at the library.  I discovered this one for apple pie last year in the book  Apple Pie Perfect: 100 Delicious and Decidedly Different Recipes for America's Favorite Pie  by Ken Haedrich.  He has zillions of different apple pie recipes, including the old fashioned simple apple pie, which is my favorite.  They are very straight forward and don't require much (if any) experience or understanding of pies, though, of course, they turn out better if you do.  My favorite is  My Mom and Dad's Brown Sugar Apple Pie , which requires the  All-American Double Crust .  Below are his recipes for hand mixing (he does have different directions for a food processor, but I don't have one), with my commentary in  purple . All-American Double Crust 3 cups all-purpose flour 2 tablespoons sugar 3/4 teaspoon salt 3/4 cup (1-1/2 sticks) cold, unsalted butter, cut into 1/4 inch pieces...