Passover Apple Cake

Passover starts Saturday, March 27, 2021 and the entire holiday is focused on food! There’s what we can’t eat:  bread and anything that can rise bread-like, such as corn. And there’s what we can eat:  matzah, better known as crunchy cardboard (unless it’s soaked in eggs and milk and fried into Matzah Brei). Recipes that turn matzah meal, cake meal, and other Passover products into something edible–maybe even delicious–are coveted and shared. I substituted flour for matzah meal and converted an Apple Cake recipe to Pesadich, the term for food that’s allowed during the holiday.

If I have time in between cleaning out my fridge and cabinets and cooking for the holiday, I’ll post more recipes.

Hag Semach or Happy Holiday, Hon!

To make enough Apple Cake for 12 people, I tripled the ingredients, listed below, and added two batters-worth to a bundt cake pan and one batter-worth to the recommended 8″ x 8″ cake pan so that there will be enough dessert for 12 people.

Passover Apple Cake

Ingredients:

  • Nonstick cooking spray
  • 1 1/2 cups sugar (I divided this into 3/4 cup granulated sugar to be mixed with eggs and 3/4 cups combo granulated sugar and brown sugar to be mixed with spices.)
  • 3/4 teaspoon freshly ground nutmeg
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon allspice (It may have been redundant to add this, but I had it in the house, so figured why not?)
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon ground cloves
  • 1/2 cup coarsely chopped walnuts or pecans
  • 3 large eggs, room temperature
  • 1/3 cup vegetable oil, plus more for baking dish
  • 5 medium apples, such as Golden Delicious or Crispin, peeled, cored, halved, and cut into 1/4-inch-thick slices (about 5 cups)
  • 3/4 cup matzo cake meal (I ran out of matzo cake meal, so I added rice flour to make up the difference.)
  • 1/3 cup raisins (optional)

Directions:

  1. Preheat oven to 350 degrees with a rack set in the center. Lightly spray an 8-inch-square glass baking dish with cooking spray; set aside. (I used a metal, square baking dish.)
  2. Mix together walnuts, 3/4 cup sugar (combo granulated and brown sugar), nutmeg, cinnamon, ginger, allspice, cardamom, and clover in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the whisk, beat eggs on medium speed until well combined. Slowly beat in remaining 3/4 cup granulated sugar, 2 tablespoons at a time, until mixture is thick and foamy. With the mixer running, slowly pour in oil. Scrape down the sides of the bowl as necessary. Stir in matzo cake meal.
  4. Pour half of the batter into prepared cake pan. Add a layer of apples (just add them haphazardly), sprinkle raisins and half of the walnut/spice mixture. Pour remaining batter in pan. Top with remaining apples and sprinkle remaining walnut/spice mixture over apples.
  5. Transfer cake to oven and bake until the sides of the cake pull away from the baking dish very slightly and topping begins to caramelize, about 1 hour and 15 minutes. Remove cake from oven and let stand for several hours until completely cool, before cutting. Keep cake covered tightly with plastic wrap for up to 2 days, as the flavor improves with age.

Yield: Makes one 8-inch square cake.

Mini Pumpkin Pies

Bite-Size Pumpkin Pies!

Thanksgiving tradition in our home calls for Apple and Pumpkin Pies so, in addition to baking Mini Apple Pies, I baked bite-size Pumpkin Pies. Referencing Sally’s Baking Addiction, the recipe below combines hers and mine. Shhh–don’t tell. I couldn’t wait until Thanksgiving to try one. Hon, it was delicious!

Warm holiday wishes to you and your family.

Before baking and after.

Tips:

  • Grease or line mini muffin cups in two 24-count mini muffin pans.
  • Use a 2.5 inch cookie cutter or a 1/3 cup measuring cup to cut dough into small circles.
  • Sally’s Baking Addiction says, “These mini pumpkin pies are dough heavy– lots of crust in each bite. The filling really has to stand out, so we’ll use flavorful brown sugar and extra pumpkin pie spice.”
  • SBA also suggests using a touch of black pepper. “No one will know it’s there– all they’ll taste is a delightfully spiced flavor.”

Ingredients:

  • 2 unbaked pie crusts (homemade or store bought)
  • 1 (16oz) can cooked pumpkin
  • 2 eggs
  • 2/3 cup brown sugar
  • 1/3 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup non-dairy creamer
  • small pinch black pepper (optional – see note)

Directions:

  1. Prepare pumpkin pie filling by beating 2 eggs, then adding remaining ingredients and mixing thoroughly.
  2. Preheat oven to 375°.
  3. Roll pie crusts to 1/8″ thickness on a lightly floured surface. Using a 2.5-inch cookie cutter (or 1/3 cup measuring cup), shape mini crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
  4. Place the small circles of dough into greased or lined 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides.
  5. Evenly spoon cold filling into each unbaked crust, filling to the top.
  6. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool.
  7. Cover leftover pies tightly and store in the refrigerator for up to 5 days.

Notes:

Store any leftover Mini Pumpkin Pies in the refrigerator for up to 5 days OR wrap, freeze, and defrost at a later date.

Yield: 48-50 mini pies

Mini Apple Pies

Thanksgiving Looks Different This Year!

Searching for a way to serve the holiday meal in a safe, individualized way, we’ve ordered take-out and soup containers, baked easy-to-serve desserts, and will be gathering outside on our front porch. You’d think forming mini pies in a 12-count muffin pan would be easier than rolling out dough for regular-sized pies, but it took way more time. Thanks to Live Well, Bake Often for the recipe. The results will be worth it!

Happy baking, hon! And hope you have a happy Thanksgiving.

Ingredients:

  • 2 pie crusts (homemade or store bought)
  • 2 1/2 cups chopped apples, approx. 6 (I used a combo of Granny Smith and Gala.)
  • 1/4 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon ground nutmeg
  • dash of cloves and touch of honey
  • optional, egg yolk for egg wash and decorator’s crystal sugar or some other decoration

Directions:

  1. Preheat oven to 425°.
  2. Roll pie crusts to 1/8″ thickness on a lightly floured surface. Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.
  3. Place each circle of pie crust in each cavity of a standard 12-count muffin pan. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling.
  4. In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg, cloves and honey until fully combined. Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie).
  5. Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. (Tip: For criss-cross pattern, no need to weave– lay 3 to 4 thin strips in one direction, then 3-4 thin strips in other direction.)
  6. Optional: Brush egg yolk on tops of pie to enhance golden color. Sprinkle decorator’s sugar on top. On the mini loaf pan pies, I sprinkled sugar snowflakes.
  7. Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly. Remove from the oven and set aside to cool for 10-15 minutes. Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

Notes:

Store any leftover mini apple pies in the refrigerator for up to 4 days. Reheat in the microwave before serving. OR wrap and freeze pies and defrost thoroughly before serving.

Yield: 12 mini pies

Easy DIY Kids Crafts & Recipes: Gluten-Free Mandarin & Chocolate Chip Cookies

Not Cardboard!

I’ve found a gluten-free cookie recipe which yields cookies that don’t taste like cardboard. Hallelujah! I’m not a fan of several recipes from Gluten Free Baking by  Michael McCamley,  but I liked this one. The cookies have an all-over chocolate taste with a hint of citrus that complements the chocolate chips.

Happy baking, hon! 

Gluten-Free Mandarin & Chocolate Chip Cookies

Ingredients:

  • 4 ounces gluten-free semisweet dark chocolate (or gluten-free chocolate chips)
  • 1/4 cup firmly packed light brown sugar
  • 1 Tablespoon granulated sugar
  • 5 Tablespoons butter, plus extra for greasing (I used margarine.)
  • 1 egg beaten
  • 2 cups gluten-free, wheat-free all-purpose flour, plus extra for dusting
  • 1/2 teaspoon xanthan gum
  • 1 Tablespoon gluten-free unsweetened cocoa powder
  • 1 teaspoon gluten-free baking soda
  • juice of 1/2 mandarin orange
  • zest of 2 mandarin oranges

Directions:

  1. Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
  2. Break or chop chocolate into small chunks and set aside one-quarter of the chunks to top the cookies. (I used chocolate chips so I didn’t break anything up.)
  3. Cream together the sugars and butter in a bowl until light and fluffy. Gradually beat in the egg. Add flour, xanthan gum, cocoa powder, baking soda, chocolate chunks, and the orange juice and zest.
  4. Bring the mixture together by hand, forming a ball, and invert onto a floured surface. Divide into 8-10 circles, using about 2 tablespoons of cookie dough per ball. Tip: The mixture is dry and messy, so I add small amounts of warm water until the batter is mixable. Then, grease hands with vegetable oil, combine ingredients, and pinch out batter to make individual cookies.
  5. Place circles on baking sheet, allowing space in between for each cookie to spread. Flatten each cookie slightly and sprinkle with reserved chocolate chunks or chips.
  6. Bake in preheated oven for about 15 minutes, or until just firm to the touch. Remove from oven and let cool o a wire rack.

Yield:  10 cookies

Easy DIY Kids Crafts & Recipes: Chewy Oatmeal Chocolate Chip Cookies

IMG_3194
Perfect for a Picnic
In anticipation of a social distance get together, Hannah and I searched for a cookie recipe that was low in sugar and dairy-free. We came across these “Ultimate Healthy Soft Chewy Oatmeal Raisin Cookies” on Amy’s Healthy Baking and switched out the raisins (picky eaters) for chocolate chips. The result? Yummy guilt-free cookies!
Happy baking, hon!
Ingredients:
  • 1 cup (100g) instant oats (measured correctly & gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ teaspoons baking powder (gluten-free if necessary)
  • 1 ½ teaspoons ground cinnamon
  • ⅛ teaspoon salt
  • 2 Tablespoons (28g) coconut oil or unsalted butter, melted and cooled slightly (I used margarine.)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120mL) honey or agave
  • ¼ cup (40g) raisins (I used chocolate chips.)
Directions:
  1. Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the agave. Add in the flour mixture, stirring just until incorporated. Fold in the raisins (or choc.chips). Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

According to Amy’s Healthy Baking,

It’s extremely important to measure both the oats and flour correctly using the spoon-and-level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and a gluten-free flour blend. I recommend the following blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

If you prefer, pure maple syrup may be substituted in place of the honey or agave. You may also substitute ½ cup (106g) brown sugar plus ¼ cup (60mL) of milk. Any milk will work.

For the best results, use fresh raisins. Older raisins will be drier, so I recommend hydrating them first. Add the raisins to a microwave-safe bowl, cover them completely with water, and top with a tight-fitting lid or plastic wrap. Microwave on HIGH for 45-60 seconds. Let the raisins sit and absorb moisture until you’re ready to add them to the dough. Drain them thoroughly before folding in.

Yield: 15 cookies

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Easy DIY Kids Activities: Snickerdoodle Cookies

Snickerdoodle Cookies.

I haven’t met a kid who doesn’t like baking

because I haven’t met a kid who doesn’t like cookies!

Every child I’ve ever baked with likes cracking eggs, measuring ingredients, handling an electric mixer, and making “their own” cookies. (Math lessons built it, especially when doubling recipes!) Plastic placemats create individual work surfaces. What did my K-2 After School Enrichment students do while waiting for the cookies to bake? They worked on original crosswords puzzles, word searches, or played board games. Blokus is a favorite!

Happy baking, hon!

Snickerdoodles Cookies
 Ingredients:

2 3/4 cups (385 grams) all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup (227 grams) unsalted butter, room temperature (the Joy of Cooking recipe calls for 1 cup butter, but we thought it was too much)

1  1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon vanilla extract

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

Directions:

1.  Preheat oven to 400 degrees F (190 degrees C). Line two baking sheets with parchment paper.

2.  In a large bowl, whisk together flour, salt, and baking powder.

3.  With an electric mixer, beat together butter and sugar until smooth, about 2-3 minutes. Add eggs one at a time, beating well after each egg. Scrape down sides of bowl. Beat in vanilla extract.  Add flour mixture and beat until dough is smooth. If dough is soft, cover and refrigerate until firm enough to roll into balls.

4.  Shape dough into 1-inch (2.54 cm) round balls.

5.  Coating: In a large, shallow bowl, mix together sugar and cinnamon.

6. Roll balls of dough in the cinnamon/sugar mixture and place on prepared being sheets, about 2 inches (5 cm) apart.

7. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

8. Bake cookies for approx. 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on wire rack to cool.

Yield: About 6 dozen cookies

Store cookies in an airtight container, at room temperature, for about 10-14 days.

Source: www.joyofbaking.com

Playing Blokus.

Easy DIY Kids Craft: Mondrian Inspired Food Art

Piet Mondrian, Composition A, 1923

Painterly Plate

One of the After School Enrichment classes for K-2 that I taught focused on food: a combination of easy recipes and “food art” inspired by blogger, Ida Frosk. I became enamored of “The Art Toast Project” which consisted of “edible remakes of major works by famous artists, using a piece of toast as the canvas. The idea was based on the literal interpretation of ‘food art’ and the desire to make art more accessible.” Frosk said the main purpose of the project was “spreading the love of art.”Another cool source of inspiration is Laleh Mohmedi as seen on My Modern Met.

Though my students made dessert versions of “Mondrian Inspired Food Art,” healthier versions can be constructed. Use your imagination to include whatever combination of sweet, salty and healthy ingredients you want. Rather than making these “pictures” on toast, my kids spread icing on wax paper, but toast would give the food art a natural border.

Happy creating, hon!

Mondrian Inspired Food Art

Ingredients:

  • white icing (or cream cheese)
  • Life cereal (Chex cereal, graham crackers, small crackers)
  • Starburst (colorful sliced carrots or peppers cut into squares)
  • Air Heads Extremes (string cheese, linguini noodles cooked, celery, cucumbers or zucchini sliced into thin strips, pretzels)
  • sour candy belts (peppers, tomatoes, or strawberries cut into squares or rectangles)
  • wax paper or toast depending on chosen “canvas”
  • knife for spreading

Directions:

  1. Discuss Mondrian.
  2. Cut candy or veggies into shapes and lengths so that they’re ready to be assembled.
  3. Spread icing or cream cheese on wax paper or toast.
  4. Apply pieces of food into an abstract, graphic piece of “art.”
  5. Eat and enjoy!

 

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.

Thanksgiving Menu: Pass the Pumpkin Pie!

IMG_1520

 

Pass the Pie!

Even though I’ve been baking and cooking, I still can’t believe Thanksgiving is next week. That means it’s time to…roll out the recipes! I know, I know, I post these recipes before every Thanksgiving, but these dishes are expected. Last year, I served two new soups instead of my usual Velvety Vegetable Soup, and they were met with underwhelming reviews because, despite being delicious, they weren’t the standard. So, call these recipes by their new names: Perennial Favorites.

Happy baking, hon!

PUMPKIN PIE

Basic Pie Crust:  Single Crust

(to make two pies crusts, see Double Pie Crust measurements in Apple Pie recipe)

1 1/3 cups flour

1/2 teaspoon salt

1/2 cup vegetable shortening

1/4 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.

Roll out ball of dough into a circle. Line a 9-inch pie dish with crust. Flute the edges.

Shortcut:  If you don’t have time to make your own crust, use store-bought pie crusts.

Preheat oven to 425 degrees F.

Filling (for one pie)

2 eggs

2/3 cup brown sugar

1/3 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 teaspoon vanilla

1 16 ounce can cooked pumpkin

1 13 ounce can evaporated milk–0R–3 ounces non-dairy creamer

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

Beat 2 eggs in a large mixing bowl.  Add remaining ingredients except extra egg to be brushed on crust and blend thoroughly.  Pour mixture into unbaked pie shell.  Brush egg on edges of crust.  Bake at 425 degrees F for  20 minutes, then reduce to 325 degrees F and bake another 35 to 45 minutes.  Pie is done when middle of pie is set.  Tip:  If edges of pie crust are getting medium brown and middle of pie isn’t set yet, gently wrap tin foil around perimeter of crust until it’s done.

*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 Crisp by Mark Bittman

Apple Crisp

 

Do you clip recipes from newspapers and magazines?

When I read The New York Times food journalist Mark Bittman’s recipe for Apple Crisp, I was intrigued. When I read his line, “I don’t know why anyone would make a pie instead of a crisp,” I thought challenge accepted! Bittman says that if you “choose to use pears instead of apples, be aware that unripe pears are unlikely to become tender in the time it takes the topping to brown.” LOL! He continues, “You must begin with pears that have started to soften.”

Happy baking, hon!

Ingredients:
  • 6 cups peeled, cored, sliced apples or ripe pears (2 to 3 pounds)
  • 1/2 teaspoon cinnamon, plus more to taste
  • 1/2 cup plus 2 Tablespoons sugar
  • 5 Tablespoons butter, plus more for greasing the pan (I substituted butter w/margarine.)
  • 3/4 cups oats
  • 1/2 cup walnuts or pecans (optional)
Directions:
  1. Preheat oven to 375 degrees. Toss fruit with half the cinnamon and 2 Tablespoons sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan.
  2. Combine remaining cinnamon and sugar in container of a food processor with butter, oats and nuts: pulse a few times, just until ingredients are combined. (Do not purée.) To mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork.
  3. Spread topping over apples, and bake about 40 minutes, until topping is browned and apples are tender. Serve hot, warm or at room temperature.

Tip: The baked apples give off a lot of liquid! After the crisp had cooled down a bit, carefully pour off some of the liquid (or use a baster).

Yield: 6-8 servings

Verdict: This Apple Crisp is yummy, but I still love Apple Pie!