One weekend, MT decided she wanted to make apple pie from scratch. With the help of her mom, they made this:
Isn’t it gorgeous?
The crust and apple filling were made entirely from scratch. I believe she used shortening for the crust, so it wasn’t as flavourful as using lard or butter. Still flaky and unbelievably tender. They used Macintosh apples for the filling, and they baked beautifully in the pastry. The slices held their shape well and the texture of the baked apples were firm instead of soft and mealy.
I hand-whipped the whipped cream because my cousin wasn’t confident in her whipping skills. She did measure out the cream and sugar for me, where I would have just done it by taste. She told me that her dad (my uncle who used to work in a bakery) taught her that the perfect whipping cream uses 90% whipping cream and 10% sugar in terms of weight.
We polished this off in less than 10 minutes.
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