Pie Month: My goal of making at least 4 pies from scratch in the month of October.
Pie Month kicked off with the inevitable apple pie - after all, I had picked up about 15 at the Long Grove Apple Fest the previous weekend and needed to use some of them up!
I like to browse through the highest rated recipes on allrecipes.com and maybe add a google search in to find the perfect mixture. I think I found it after trying out a mix taken mostly from this recipe.
As far as crust, I had grand plans to make my own and was moving forward fine and dandy with two balls of dough - one for the bottom layer and one for over the top (brushed with egg whites and sprinkled with sugar for the perfect flaky top). However, I then realized the pie plate I had was larger than a 9" so I would not have enough crust to split between the bottom and the top. With a leftover frozen pie crust in the freezer from when we made Quiche Lorraine earlier in the week, I made a pie hybrid (piebrid) with store bought crust for the bottom layer and my own rolled out concoction laid over the top.
As you can see, I have a little ways to go when it comes to perfecting the look of the top - looking a bit rough around the edges, Lydia. . .
Ahh well, it still tasted delish! Time to brainstorm the next pie - I'll be making pumpkin for our upcoming 2nd Annual Harvest Party but hoping to find something a little more creative than the recipe on the back of the Libby's Canned Pumpkin.