Monday, May 28, 2012

Episode 61: Experimentation

Yesterday I posted about how I'm cooking from scratch and how I'm learning to cook with fresh ingredients and whole foods.  Here is an example of what I made!  

A while ago, for Christmas, AM got me a great little book called Cutie Pies.  My cousin, John, decided to make an apple pie this week, and it sounded so good (and I am too far away from Arizona to go and try his), I decided to make my own.

Rather than go with the traditional apple pie and crust, since I don't even think I am capable of latticing a crust as well as John, I chose to make a Sour Cream Apple Pie.  The recipe can be found here Sour Cream Apple Pie Deluxe, with a few minor tweaks.  Rather than use sour cream, which I don't actually have any of, I used plain full fat yogurt.  This added a bit of a tang that was really taken care of by the sugar in the mix. A pretty good addition, I think.  Instead of using white sugar in the topping, I used brown sugar, which is my favorite sugar. 

The pie crust I got from the Cutie Pies book and used a 6 inch pie shape to cut the pie crusts, which I pushed into buttered muffin tins.  Added the filling and the topping, and put in a 375 degree oven.  I checked on the pies every 5 minutes or so, and it took about 25 minutes for the crust to get golden brown and the topping to set just right.

AM says they're wonderful, and went back for seconds (which he split with me), and we have 9 little pies left over in the fridge for a future dessert craving.  

Yay for little pies!

May you find your own world to experiment with this week. Let me know what you've done to free some creativity!

Love and Lollipops,


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