Thanksgiving Menu–Apple, Pumpkin & Pecan Pies

Apple Pie with Basket Weave Crust.

One of the reasons I love Thanksgiving holiday food so much is that I love pie, especially if it’s pumpkin, apple or pecan! Want the recipes to some of my favorite desserts? Click on the links to find out my tried and true recipes for Pumpkin Pie and Apple Pie. I’ve posted recipes for Pecan Pie in the past, but pecans burn easily making getting the recipe right a bit finicky. I’m ready to try a new one. The link below connects to a recipe from Sally’s Baking Addiction.

Happy baking, hon!

Thanksgiving Menu: Pass the Apple Pie! Recipe and Video

 

Baking Apple Pie?

Like my Pumpkin Pie recipe, this is another always-good Perennial Favorite! If you want to watch my how-to video, click on Apple Pie with a Basket Weave Crust.

 Happy baking, hon.  

APPLE PIE RECIPE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Preheat oven to 400 degrees F.

Filling:

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Basket Weave:  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested with a sharp knife.

Extra Dough Rolling Tips c/o friend, writer, musician, painter and fellow pie-baker, Ilana Katz Katz:

1) Flour a silicone pastry mat and roll dough on mat.

2) A pastry scraper will help get pastry dough off of the pastry mat if it’s stuck.

3) If getting the pastry dough off the mat proves challenging, put the silicone mat with rolled dough on it into the fridge. Once the dough’s cooled down, it should be easier to peel off.

*This pie freezes well.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Pretty Pies

I’m in cooking/cleaning/company-is-coming-yikes mode! In the midst of prepping, one thing always calms me down…baking. Rolling out dough is just like playing with clay (Now I know why I like pottery so much!)

Shout out to Linda for sending me a link to an article from Food Network, “8 Creative Ways to Crimp a Pie” which inspired me to add fun shapes and letters to my pies this year. You can barely make out the letters (X’s and O’s), but the snowflakes and leaves are oh-so-cute.

I had this humorous text exchange with one of my daughters.

Me: “It’s pie day.”

Hannah: “Yum!”

Hannah: “I thought you meant actual pie day and then I was like, what, it isn’t March.”

Me with accompanying picture of a pie: “Pie Day!”

Hannah: “OMG YUMMM. Can’t wait.”

Click here for an apple pie recipe and here to watch a pie-making video.

Click here for a pumpkin pie recipe.

Click here if you want to watch how to make a gluten-free pie crust.

Happy baking, hon!

Thanksgiving Dinner–Apple Pie

Basket Weave Crust on Apple Pie
Basket Weave Crust on Apple Pie

Hon, it’s that time of year, so here’s what I’m baking.

Thanksgiving’s at my house and I love the company and food. Every year, my family can’t eat another bite…and then out comes dessert. (Hon, there’s always room for dessert!) Sure, apple pie isn’t just for Thanksgiving, but here’s my take on a classic. It’s a mash-up of recipes from a very old cookbook and a newer one called Essentials of Baking put out by Williams-Sonoma. Happy baking!

APPLE PIE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Basket Weave:  If you want to form a basket woven crust, make extra dough ahead of time.  Shortcut:  If you don’t have time to make your own crust, use store-bought deep dish pie crusts.

Preheat oven to 400 degrees F.

Filling

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Position top crust over the filling and trim and flute the edges.  (Photos and a short crust rolling video will be added to the blog soon.)

Basket Weave:  I was inspired Martha Stewart Living’s November 2012 magazine cover which features a basket woven pie crust.  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.  Cut steam vents in the top crust if needed.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested through the slit in the crust with a toothpick.

*This pie freezes well.  Let pie cool completely before wrapping in aluminum foil and freezing.  A day before you are going to serve it, defrost at room temperature (not in the fridge).

Serving options:

Serve warm–after removing from oven, let cool for 20 minutes.

Serve room temperature–cool completely.

Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.

Time for Pie (Gluten Free Dough)

Gluten Free Baking cookbook by Michael McCamley.
Gluten Free Baking cookbook by Michael McCamley.

Inspiration Photo.
Inspiration Photo.

Do you need a good gluten free dough recipe? 

This gluten free pastry dough recipe can be used for pie, quiche or other baked goods.  In this post, you’ll find ingredients and directions for making an Apple Pie as well as a link to a How To video I posted on You Tube.

Raw gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious. Trust me, when this is served, there are no leftovers!

Happy baking, hon.

My Gluten Free Apple Pie.
My Gluten Free Apple Pie.

Click HERE to watch–Ta Dah!–my second, and short, How To Video.

Gluten Free Pastry Dough Ingredients

3 2/3 cups gluten-free flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/3 cup confectioners’ sugar

1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)

1/2 cup milk (I used almond milk)

Apple Pie Filling Ingredients

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Directions:

1.  Preheat oven to 350 degress F.

2.  Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

3.  To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

4.  On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.

5.  Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.

6.  Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Time for Pie (Apple)

Basket Weave Crust on Apple Pie
Basket Weave Crust on Apple Pie

Thanksgiving’s almost here which means one thing…pie! I’ve been using this recipe for years and it’s always come out delicious. Click here to watch my You Tube How To video. Next up…pumpkin pie!

Happy baking, hon.

APPLE PIE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Basket Weave:  If you want to form a basket woven crust, make extra dough ahead of time.  Shortcut:  If you don’t have time to make your own crust, use store-bought deep dish pie crusts.

Preheat oven to 400 degrees F.

Filling

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Position top crust over the filling and trim and flute the edges.  (Photos and a short crust rolling video will be added to the blog soon.)

Basket Weave:  I was inspired Martha Stewart Living’s November 2012 magazine cover which features a basket woven pie crust.  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.  Cut steam vents in the top crust if needed.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested through the slit in the crust with a toothpick.

*This pie freezes well.  Let pie cool completely before wrapping in aluminum foil and freezing.  A day before you are going to serve it, defrost at room temperature (not in the fridge).

Serving options:

Serve warm–after removing from oven, let cool for 20 minutes.

Serve room temperature–cool completely.

Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.

Apple Pie with a Basket Weave Crust, Recipe and Video

Basket Weave Crust on Apple Pie
Basket Weave Crust on Apple Pie

Another Apple Pie with Basket Weave Crust.
Another Apple Pie with Basket Weave Crust.

Happy Thanksgiving!

Apple Pie is always in season, but this time of the year it takes center stage. Here’s my recipe and a video how-to.  Just click on Apple Pie with a Basket Weave Crust

 Happy baking, hon.  

APPLE PIE RECIPE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Preheat oven to 400 degrees F.

Filling:

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Basket Weave:  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested with a sharp knife.

Extra Dough Rolling Tips c/o friend, writer, musician, painter and fellow pie-baker, Ilana Katz Katz:

1) Flour a silicone pastry mat and roll dough on mat.

2) A pastry scraper will help get pastry dough off of the pastry mat if it’s stuck.

3) If getting the pastry dough off the mat proves challenging, put the silicone mat with rolled dough on it into the fridge. Once the dough’s cooled down, it should be easier to peel off.

*This pie freezes well.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Gluten Free Pie Crust (Recipe and Video)

Gluten Free Baking cookbook by Michael McCamley.
Gluten Free Baking cookbook by Michael McCamley.

Inspiration Photo.
Inspiration Photo.

One of my daughters is gluten free, but she loves pie and quiche. I’ve found a great recipe for pastry dough. It’s tasty. Really!

The odd thing about baking gluten free desserts is that the ingredients smell completely different than baked goods made with flour. Before baking, the gluten free pastry dough doesn’t have the same sweet, buttery scent of regular dough but, once baked, the crust is flaky and delicious.

This recipe for Gluten Free Pastry Dough can be used for pie, quiche or other baked goods.  I included the ingredients and directions for Apple Pie.

 Happy baking, hon.  And Happy Holidays!

My Gluten Free Apple Pie.
My Gluten Free Apple Pie.

Click HERE to watch–Ta Dah!–my second, and short, How To Video.

Gluten Free Pastry Dough

3 2/3 cups gluten-free flour, plus extra for dusting

1/2 teaspoon xanthan gum

1/3 cup confectioners’ sugar

1 stick butter, plus extra for greasing (I used Crisco vegetable shortening.)

1/2 cup milk (I used almond milk)

Apple Pie Filling

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Directions:

1.  Preheat oven to 350 degress F.

2.  Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

3.  To make the pastry dough, combine the flour, xanthan gum, and confectioner’s sugar in a large bowl. Rub in the butter (or vegetable shortening) with your fingertips until the mixture resembles fine bread crumbs. Add the egg and milk (or almond milk) and combine to make the dough. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.

4.  On a gluten free floured surface, divide the dough in two and roll each piece out to form a large circle*–one to line the pie plate and one to go on top of the pie. Line the pie plate with one of the pasty circles and add the apple filling.

5.  Add the second pastry circle as a lid and, using a fork, crimp the edges of the pasty all the way around. Pierce the pie in the middle a couple of times to let out steam during baking.

6.  Brush the top of the pie with beaten egg and sprinkle with sugar. Bake for 35-40 minutes, until golden.

Serves 8

*I rolled out the dough by a)pressing dough ball down to flatten it, b)sandwiching dough between two pieces of wax paper, then c)rolling the rolling pin on top of the wax paper.  (Demo can be seen in the video.) If the dough sticks to the wax paper, you can spray the wax paper with non-stick spray.

**You can make this pie ahead and freeze it.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Apple Pie with a Basket Weave Crust (Recipe and Video)

Basket Weave Crust on Apple Pie
Basket Weave Crust on Apple Pie

Another Apple Pie with Basket Weave Crust.
Another Apple Pie with Basket Weave Crust.

Do you love Apple Pie?  Does making dough scare you?  Does the thought of

weaving crust seem as hard as weaving a blanket on a loom?  

I’m here to show you that YOU can do it.  You can!  I have faith in you!

Just click on Apple Pie with a Basket Weave Crust to see a How-To Video (my first How-To video–Woohoo!).

 Happy baking, hon.  And Happy Holidays!

APPLE PIE RECIPE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Preheat oven to 400 degrees F.

Filling:

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Basket Weave:  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested with a sharp knife.

Extra Dough Rolling Tips c/o friend, writer, musician, painter and fellow pie-baker, Ilana Katz Katz:

1) Flour a silicone pastry mat and roll dough on mat.

2) A pastry scraper will help get pastry dough off of the pastry mat if it’s stuck.

3) If getting the pastry dough off the mat proves challenging, put the silicone mat with rolled dough on it into the fridge. Once the dough’s cooled down, it should be easier to peel off.

*This pie freezes well.  Let pie cool completely before wrapping in saran wrap and aluminum foil.  A couple of days before serving, defrost at room temperature.

Serving options:

Serve warm–after removing from oven, let cool about 20 minutes.

Serve room temperature–cool completely.

Rewarm defrosted pie– warm in a preheated 250- 275 degrees F oven, uncovered, until desired temperature.

Pass a Piece of Pie

Pumpkin Pies
Pumpkin Pies

Apple pies
Apple Pies

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!

Recipe for Pumpkin Pie

Recipe for Apple Pie

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.

Apple pie, rolling pin and heart shaped cookie cutter.
Apple pie, rolling pin and heart shaped cookie cutter.

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?

Apple pie covered in hearts.
Apple pie covered in hearts.

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.

Form mini pie crusts in baking cups.
Form mini pie crusts in baking cups.

Close-up of mini pie crusts.
Close-up of mini pie crusts.

Apple filling
Apple filling

Spoon apple filling into mini pie crust.
Spoon apple filling into mini pie crust.

Sprinkle a sugar/ cinnamon mixture on top and bake.
Sprinkle a sugar/ cinnamon mixture on top and bake.

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!