September rolls around and I become fixated on baking an apple pie. I love savory and sweet together so, my crust has little or no sugar in it. Some people may find it unappetizing that I use 100% Crisco in the crust — that’s the way my grandmother and father did it! It is light, flaky and just the right balance for juicy sweet apples. However, I need to work on the appearance of my crust — it just doesn’t look perfect to me.
…and a Diva “Dishes”.
I think Mimi is ridiculous; she is such a perfectionist. The pie crust looks great. It doesn’t look store-bought but has a homemade rustic look to it. I have an idea for you. Here’s what I do with the extra pie dough. I roll it out and sprinkle sugar, cinnamon, crushed walnuts and almonds over it. Then I dot it with butter and roll it up like a jelly roll. Brush it with milk and bake it at the same temperature as the pie. Once it turns golden brown, remove it from the oven, allow it to cool and slice it into 1 inch thick rounds. I call this “not quite rugelach”. Everyone loves it and the house smells great.