Things have been exciting lately in my little life. After a wildly successful interview, I've been accepted into the qualifying program for a master's of architecture program (yay!) To add to the excitement, S and I are moving all of our things across the province so I don't have to commute nine hours to school every day. Of course this means I'm surrounded by cardboard boxes, and sometime soon I have to figure out how to take apart my desk, and somehow I don't think S would find it funny if I decided to build a fort out of boxes rather than pack away all of my pretty shoes?
In the midst of all this chaos and upheaval (and guiltily admitting to my fiancé the three boxes of shoes I wound up packing) (in my defense, knee-high boots take up a surprising amount of space) anyway, in the middle of all this packing, I have been baking, painting, organizing, refinishing furniture, attempting to apply for jobs, and ... reading the newest book in the Game of Thrones series. I know, as if I didn't have enough guilty habits.
I love fall apples - so here follows my fabulous adaptation of apple pie: Crab Apple Pie, courtesy of S's grandmother Lucille, who was lovely enough to provide us with a large bag full of crab apples.
5 cups Crab Apples, peeled and finely sliced
3/4 cup Granulated Sugar
1/2 cup Brown Sugar
1 Tsp Cinnamon
Dash of Salt
2 Tbsp Flour
Lemon Juice, to taste
Peel and slice the crab apples - depending on the size of the apples, this may take a while. I enlisted some kitchen help in the form of a willing fiancé who really just wanted to eat apple pie. Throw them into a large bowl, proceed to add remaining ingredients. This recipe created a pie that was a bit tart - add more sugar if you aren't a fan (or serve with vanilla ice cream).
Stir well until apples are well coated with remaining ingredients. Pour into prepared pie crust. I used Pillsbury Roll-Out Pie Crust. I know, I should have made it myself, but there just wasn't time. Still, I was impressed with this crust. It was flaky, delicious, and baked to a beautiful golden brown.
Cover edges of pie crust with aluminum foil to keep from over browning. Bake in a 450 F oven for 10 minutes, reduce heat to 350 F and bake for an additional 45 minutes. Remove foil about ten minutes prior to taking out pie.
|Crab Apple Pie! Yummy!|
Excuse me for not taking photos of it all cut up and covered with ice cream, I was far too busy enjoying some fabulous crab apple pie.