3 Things I Love Today- Chanel's Hula Hoop Purse, Freddie Mercury Short Shorts, and Apple Pie with a Strudel Top

by - Friday, October 05, 2012


1.People's fascination with this purse- Its just a purse nestled in two hula hoops right? Am I missing something?


2. This picture of Freddie Mercury- I love an epic rock star picture, but he looks so sweet here! Like he is visiting his grandmother's house in Miami. Probably one of my favorite rock star portraits ever (ok, probably not a world I am an expert in, but still).


3. The Best Pie I ever made- Ok, it didn't photograph that well, but I think I have finally mastered the apple pie. This one turned out so well! Ok, recipe-





For filling:
7 Golden delicious apples
1/3 Cup sugar
A whole bunch of Cinammon, just crust those things
Two teensy slivers of butter on top

For Top Crust:
1/2 cup brown sugar
1/2 cup flour
3 TB cold unsalted butter
A whole bunch of Cinammon again

1.  Preheat the oven to 375. I have read all sorts of theories about turning the heat up or down on the pie, but I keep it simple.

For the bottom crust, I just use the frozen Pilsbury ones. I have never tried a real one, but my mom used to slave over them (they are apparently a real pain) and people liked the fake ones better or at least as well. So she gave up on them, and by the time I was learning from her, they worked. I kind of love them, and feel no shame telling you this. If you are going to have a dessert, guilty pleasure it all the way. Put it in the pie pan and fold over the edges.

2. Peel and slice the apples. If you like them crispier, keep them a little thicker, but I usually try to slice them very thin. pour in the cinnamon and sugar, but do the sugar in shifts so you don't over do it. Mix it up so the apples are coated and put them in the pie pan. Cut your little slivers (less that a 1/2 a table spoon and set them on top.

3. Mix the brown sugar, flour, and cinammon together. Then put little chunks of the cool butter in (again, pace yourself, and when the consistency looks right, just quit). When it looks like wet sand, your done! Pour and spread on top of your apples.

4. Put in the oven with tin foil around the crust for 15-20 minutes (we have one of those crust protector things, which really helps you not burn yourself- lots of recipes recommend putting this on at the end, but I find taking it off saves your fingers). Take it off at the 20 minute mark or so, sepending on how it looks. Then bake for another 35 minutes. Our oven was too hot, I think because of the pizza stone, so ours was done way early, but this timing usually works.

5. Let it cool for at least 45 minutes. Ideally, 2 hours, but we are all only human, and sometimes, you just have to eat the pie. Once you cut some pieces away, try to pour the goup out as much as you can. I try to imagine everything I am getting rid of is butter and fat, so then I can eat more pie. When I just have a normal crust pie, I do this straight out of the oven, but the strudel top won't hold on, so be careful!



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