I just finished baking 8 mini apple pies..
EIGHT.
It took me two hours to prepare the crust and the filling. Unfortunately, I overcooked the apple filling. My mother kept asking me to use her recipe--I should have listened but it was her idea to cook the filling--which was a good call. Still-it was a lot of work!
After watching many videos on YouTube and allrecipes, I tried to do the lattice crust. Let me rephrase-I weaved the crust! If you notice-it isn't just placing one strip on the other, there has to be some sort of a pattern!
I do not know why I love doing "mini" desserts like mini cheesecakes, mini pies, mini cakes (...aka..um..cupcakes)--I guess it is always interesting to do mini version of dishes we assume that has to be big and besides everyone will have their own portion too.
On the other hand, it is tedious. Small things always require patience-including children.
I didn't follow the recipe exactly except
for the dough (I used 2 cups flour instead for 5 green apples). High quality
butter makes a difference!! I used SCS butter and the smell is just gorgeous. I
do not know how a smell can be gorgeous but this was.
As for the filling, it is really up to you as to
whether you want to cook the apples. It has to do with your preference of
texture. I have tried both before and not cooking the apples give you a more of
a bit crunchy yet tender apples and a lot more juice but cooking the apples
gives you soft apples which goes well with the hard pie crust. Honestly, it is
about one's personal preference. My mother freaked me out about the not cooking
the apples, so I went to find out about how to cook the apples. I added a bit
corn starch, lemon juice, cinnamon powder, dash of salt, brown sugar and white
sugar and cooked the apples. Keep tasting to make sure you reach your desired
"tartness" of the filling.
I am really tired now. Before I go, another picture:
It was good.
Really good.
I am happy!! :)
Good Night.
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