Guess what I’m thinking of when I run these days? Pie, of course!
After a pie baking day when I did not eat a piece of pie, I’ve been dreaming about dessert on Thanksgiving. If you think I will be stuffed from dinner, you’re right. But…
there’s always room for dessert!
I made all the dough the same way, but some rolled out beautifully and some did not. After trying fruitlessly to roll out the top of one pie, I had an idea care of Ceramics class.
I used a heart shaped cookie cutter to cut out smaller sections of dough, which I then overlapped to form the top crust. Do you like the result?
I also decided to make mini Apple Pies in a muffin tin. After lining the muffin tin with baking cups, I formed small pie crusts, added the apple filling and pinched the crusts closed.
The mini apple pies gave off a lot of liquid, which seeped out of the sides of the baking cups causing them to stick to the muffin tin. So, next time, I would drain the apple mixture more as well as double or triple the baking cups in each section.
Happy baking, hon!