easy as Apple Pie.

 Summer was winding down as I reached my 12th pie~  Dutch Apple with a
crumb top.
I choose a Crumb top because I hadn't enough dough to make a crust top.

But thanks to my new and improved old recipe this puppy turned out pretty well.
Forgetting  the fact I couldn't make those perfect fluted edges or that it hadn't cooked all the way through, it was agreed upon by the family...I was getting better.
I tried my hand at several different variations of the apple pie theme
all made with Freshly picked beauties from Edwards Apple Orchard.
It's obvious to me why the Apple Pie  is an American favorite.
Fabulously tasting- very Little work.
Truth be told, ya really can't screw  up an Apple Pie.*
Provided you can bake that dough to it's  perfect flaky crust, all the rest is just a matter of filling in the dots.  Dots of butter.
 "Kitchen" inside  joke.

Maybe I hit upon another secret here.
Are the Moms/chefs/cooks in our lives  pretending  how hard something is to get the well deserved but rarely given respect?
I think I made my amends with mom.
That was last week's blog.  Anyway...

#16 Sweet Potato w/ Coconut crust

I continued with the American favorite.
Autumn is a lovely time to bake.  I was really getting into this.. I managed to make a pie every other day.

#17 "boo-Berry"

I tried other seasonal goodies..
#16 Crunchy  Sweet Potato Pie with a Coconut Crust 
  #17  Boo-berry pie Halloween night.
 #18 yet another Apple pie made on  November  6th .
These three were lovely enough, yet I still could not stretch my dough  to reach over the edges of the pan.
 No big surprise.
The apples I used for the last pie were too thinly sliced making it very mushy.
I strongly suggest not to use Macintosh Apples for baking.
And then   there was  another  horrible mistake.
I choose to make a topping with "Splenda" instead of the usual mixture of  brown sugar and flour.

Ladies and Gentlemen may I present exhibit #1.
Apple Pie with a sugar free un-crumb top.
*yes, I can screw up an Apple Pie.

 

Now, there is a very good reason why I haven't posted photo's until  this blog.
 Not what you might be think... "Yeah, look at THAT one!"
"she must have some really nasty looking pies out there."
No.
I did share each photo of each pie I  made.
On  Face Book .
I know, I  am one of those people you love to hate.
" so and so is making Polenta"
"so and so is walking the dog"
Who gives a shit, right?
Yet, here I was blabbing about my pies.
I am a Face Book junkie.
I wrote and posted a photo album with each and every one of my pies.
Till one day while updating my Mac (i photo).. I mistakenly deleted my whole freaking album. 19 photos, stories and comments..gone!
It broke my heart.
What to do? What to do? How could I prove to the world I am learning how to bake, and counting the pies to the wedding day, HA!
So, THAT'S why  I decided to write this blog.
Here I could  share my journey, my failures, my observations of the pure folly of it all.
Maybe my photo's won't be deleted.

pie #19 Chocolate Carmel

 So why   am sharing the  photo of Pie#20.. what I now affectionately call "The Apple Splenda Not"
why I choose to make an Apple Pie with Splenda in the first place??
After I made a  sweet and Chocolaty Caramely Pie.. (pie #19)
Which was a masterpiece of delicious melting Chocolate, dripping down  the sides of my almost perfect crust..
the very next day after such a sweet sugary high...
my guy  discovered he is a type 2 diabetic.