pie

Well, we had a great Thanksgiving with the inlaws. I busted out the nice China, maybe the third time in our marriage. Also, managed to make the-best-apple-pie-ever. I've had my fair share of sub-par pies lately, after once being great at all pies, it has been disappointing. What makes it a great pie? Both crusts done, flaky, light. Apples were not too juicy, not dry at all, not too sweet, plenty of cinnamon. Anyhow, thought I'd write down tips implemented to make this work. I have only a sorry picture of the very last piece of pie eaten last night.

Made it with two crusts, butter, done in the food processor, I think this kept the dough cool enough. Three types of apples: Spitzenbergs, a small green, maybe pippin, can't remember, we also had two that were probably goldens that Charlie and Renee brought on their trip but didn't eat. Anyhow, I think the mix was great. Finally, Cook until it bubbles in the middle. Otherwise I just used Mom's recipe for the filling and the dough from Bistro cooking. Oh, and used splenda, I've never used splenda before, but if everything turns out this good will reconsider.

Brian also did a perfect turkey. He put herbed oil under the skin, started it upside down and flipped it at some point. really perfect. I've been living off of the huge vat of turkey jook I made afterwards. mmmmmmmmm. If I could only find some chinese donuts.