Originally Posted by Chef Willie
Looks great there Foam.....a good pie crust is a thing of beauty, right up there with a good biscuit. Honey Crisps are my GF fav apple now.....go figure, they are also the most expensive..LOL, up here around $3-4 a pound most times. I've been using them to make apple fritters for dinner some nights, along with some bacon, using up the remains of my buttermilk pancake batter from Sunday breakfast. Growing up Catholic in NYC Grandma made them often on meatless Fridays so, for me, real nice memories. A tip on the pie....I've been told to peel & sugar the apples the night before in a bowl....much of the juice will seep out by letting them sit overnight allowing you to stuff more apples into the shell and less juice pools as it bakes. And here's a pic of my honey crisp fritters for another meal idea, and the first few get done in the bacon drippin's <grin>.......Willie
We were talking last weekend about seafood Fridays as kids. It was predominately Catholic here when growing up, and even the schools served seafood on every Friday. Then come lent, it was seafood every day. LOL.. such a terrible childhood...... ROFLMAO
BTW I doubled the above cornstarch in the above recipe to 2 Tablespoons just for the Honey Crisps, and it was still a bit runny, My Dad who currently just don't like nothin, had three pieces and used a spoon LOL. That is my normal recipe but it uses only 1 T cornstarch for Granny Smiths.
It really gladens the heart to see someone so appreciate, nay, enjoy something you cook. He's on the mend, getting frustrated with the wheelchair after a couple a months. He was all smiles and enjoying that pie. Isn't that why we all cook?