2 Pillsbury Pie Crusts (If you want to make your own, more power to you. It would taste a whole lot better…provided you make good pie crusts in the first place. Maybe you should stick to the dough boy.)
¼ C White sugar
2 T flour
¼ t Salt
¼ t Allspice
1/8 t Nutmeg
½ t Cinnamon (5L you can skip this and not miss too much)
½ t Lemon Zest
1 T Lemon Juice
2 T Honey
1 ½ T Brandy Jim Beam Bourbon
1 t Vanilla
½ C Dried Cranberries
A quantity of Apples (I think I used about 6 Empire apples, which are smallish, and a pair of Granny Smiths)
Pre-heat the oven to 400 degrees Fahrenheit. Use the nifty apple slicer to core and slice apples for you. Peel the skin off and cut into smaller chunks. Toss in to a microwave safe Corning ware dish that you find in the clean dishes side of the sink. Microwave the apples for 7 minutes and drain off the juices in a colander that you also find on the clean dishes side of the sink. Put the apples back into their very warm Corning ware and add the dry ingredients and cranberries. Go on a search for brandy in the liquor cabinet and finding none use bourbon instead. Mix all of the ingredients together and take your time figuring out how to zest a lemon. Do it wrong anyways. Roll out an oval shaped pie crust into a glass pie dish and dump in your mixture of apple-y goodness. Roll the second pie crust on and crimp the edges. Make sure you cut off the extra crust so that you can re-roll it. Cut a shape or two out of the crust to make a fun design and add some slits so that the steam can vent. Pop your baby pie into the oven for 35 minutes or until the crust is crispy and brown. Don’t eat it with freezer burned ice-cream that your father finds in the freezer. Avoid the temptation.
-Jn
3 comments:
This is one fine pie- good job Jenn and thanks for caring enough to create something I like.
can i skip the bourbon because I live in Tavilla?
By all means modify at will or by necessity. Though the bourbon was nice. -Jn
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