Ingredients

1 Frozen pie crust
5-7 granny smith apples, peeled, sliced
2 T. cinnamon
2 T. nutmeg
2 tsp. all spice
2 tsp. lemon juice
3/4 cup sugar
1/4 cup brown sugar
1 1/2 sticks butter, divided
2 cups flour
5 T. ice cold water

Directions

Preheat oven to 400.

the pie

1. Place sliced apples in a big bowl. Add lemon juice and stir.

2. In a separate bowl, combine cinnamon, nutmeg, all-spice, sugar and brown sugar. Add to apples and coat well.

3. Place apples in frozen pie crust. Cut 2 T. butter into thin slices and place randomly around apples.

the pie topping

1. Combine flour and 6 T. butter. Mix until crumbly.

2. Add water, one tablespoon at a time. Refrigerate until ready to use.

3. Roll out dough on floured surface.

4. Place over mound of apples and pinch together pie crust and frozen pie to create a seal.

5. Make four slits in top of pie.

**
Note: Place pie on baking sheet so when juice starts to spill over, it doesn't burn the bottom of the oven.

Bake for 15 minute at 400, then turn down heat to 375 and bake for an hour.

Voila! Serve with ice cream and enjoy!

• Correction: There were not fire fighters up at Apple Pie at the time of the incident yesterday. Apologies for the mis-information - it is now a law enforcement issue.
• The fire was very active at the north end today and it moved about a mile up into Puerto Suelo Creek. It is moving toward Little Sur drainage, and has not crossed over the little part of the drainage.
• There are burning operations happening along the Old Coast Highway – they (optimistically) hope to make it up to the Little Sur River by tonight.
• Fire is down to Highway One between the Pfeiffer turnout and the post office/ deli area. Firefighting efforts saved the Ventana Inn and the River’s property in a substantial fire fight.
• Crews continue to work areas between east Molera and Captain Cooper road – crews are working to secure the fire perimeter there with backburns. Crews worked a 24hr. shift yesterday to meet that objective and this area is stable.
• Power was turned off at our request yesterday and we asked it to be turned back on today to save food that’s in refrigeration, etc. The power will stay on unless the fire burns through or destroys power lines. We may have to de-energize specific areas if crews are taking down trees near lines.
• The line is holding at the southern line – crews were working there today near the highway.
• Next two days are key days and we’re going to be really focused.
• The fire burned around 4 homes in Dolan Creek – all of the structures are safe and intact.
• A DC-10 (12,000 gallon capacity tank) dropped on the north line, tying the line up into the Little Sur area and Boettcher’s Gap. We are working to secure the northwest corner of the fire.
• We’re improving the line at the northeastern corner – waiting for the weather conditions to be right to tie the line into the Indians fire.
• There is still a threat at the fire line (the highway) in the valley and the intention is to open up access there are as soon as that line is fully stabilized.
• We’re getting a boat with a radio repeater down at the southern end to improve communications for the firefighters down there.

From Frank:

• Frank and Martha’s role has been to communicate needs from the community to the IC.
• The activity right down in the valley has been upsetting - the whole face of the mountain now has fire – some by nature, some by backburns.
• Spent time around Don McQueen’s and Blaze Engineering today and a great coopertive effort between the residents there and the firefighters is happening. Tactics there have been successful. Gel was applied to buildings on the east side and in the state park where the fire is getting close to the residences.
• It will be extremely important to work out the re-entry. Even after the fire is gone the area will be hot and we need to think through how the infrastructure rebuild will happen. Infrastructure will have to be working before we can let people back in.
• Bring questions and concerns to Frank, Martha or Jonathan Farrington so we can take them to the IC.

Answers given during the Q&A:

• Mike: The weather change that will be happening is pushing us to ensure the western containment line will hold. There is also potential for more lightning in the forecast.
• Frank: There are a whole array of contingencies if the fire jumps the highway and we won’t get into all of those tonight.
• Frank: The issue of re-supplying people who have stayed is difficult and constantly in mind. We don’t know how we’re going to do it, and we have the IC’s ear many times a day to figure out a way. Anything that complicates fighting the fire is a lower priority, especially with the unfavorable upcoming weather pattern. The road is impassable right now, so even a pass system is not an option. We cannot have people on the Highway right now. Smoke and visibility is an issue as well as fire. We’re looking for a phased approach where we can let people into the safer areas first. Time estimate: Not days, but not weeks.
• Frank: There’s a fire line that Tevye is cutting with a dozer from Apple Pie all the way across Pheager and Juan Higuera down across from Fernwood – it’s about 500 ft. above the highway and we expect to be able to hold that line. We don’t expect to see fire directly across from Fernwood and that area.
• Frank: There’s no fire below Paul Smith’s house and we don’t expect to see it there. It’s being watched constantly.
• Mike: At the southern perimeter the fire is above Big Creek and within ½ mile of the forest boundary. This is a fire fight and we’re holding steady. We have aircraft working in this area and it’s slow going.
• Frank: Burns Creek, Buck Creek and Hot Springs Canyon – they burned very rapidly yesterday down to the highway, burning into Anderson Canyon and didn’t cross under the bridge. Right now it’s staying pretty quiet and considered a fairly stable situation.
• Frank: If people are still in Big Sur and want to leave they will have no problem leaving – this is encouraged. The sheriff is enforcing the law which is to make the area safe for fire fighting and it is appropriate. On the ground the deputies are showing compassion in administering the policy.
• Mike: Crews have cut fireline near the bridge at Little Sur drainage and there is a crew strategy to hold the fire there.
• The Hill Ranch has been working very closely with the IC team – the cows are fine.
• Frank: Restoring the water will be done in phases, we hope it will be done by local teams who know the area best and we hope to get federal support in financing this.
• Frank: Captain Cooper is considered a save – it’s black all around

-    The fire team’s first priority right now is defending the Big Sur valley. Fire hot spots today are the canyon between Ventana and MAF/ Big Sur Station and the ridge above Captain Cooper.  Captain Cooper is being protected at the road, with crews and engines in place throughout the area. Crews are in blocking positions defending the area where Blaze Engineering, Don McQueen’s house and the AT&T transponder are.

-    The fire has not crossed Highway One at all.  There is confidence that the crews on the road will hold this line, and even if spot fires do erupt there are spotters on hand who are prepared to manage this.

-    Northern perimiter: The current strategy is to actively build dozer lines and drop retardant at the old Marble Cone lines, protecting the Palo Colorado area.  The IC has requested the largest aircraft available for this, with a capacity several times greater than standard air tankers.  A contingency plan is in place, cutting lines along White Rock Ridge to San Clemente Dam. (That’s about 5 miles south of Carmel Valley Village.)

-    Southern perimiter: This is currently the second priority area. Current strategy is to take dozer lines at Dolan Ridge to the southern flank of the Indians fire to anchor the fire into the burned area.  The IC feels very confident they will be able to hold this line.

-    All the fires happening in the state are drawing upon resources. We are the #2 priority in the state and don’t have as many resources as we need.  This fire is presently using resources from 40 states.

-    The Fire Brigade strongly discourages residents from staying in the area. Frank expressed that this is the biggest fire they he has ever seen in Big Sur, and is certain that using the plans and tools that have been used in the past will not be adequate in this fire.  The local Fire Brigade is now dedicated to structure protection using gel, since the evacuation is no longer requiring resources to be on call for local emergencies.  The Brigade has procured a large amount of gel for this purpose – with the caveat that without adequate clearance, the gel is “a hope and a prayer.”

It can’t be stressed enough: Highway One is an active fire line and very dangerous to be on right now. Entering the area puts the lives of fire crews and civilians at risk.

-    Apple Pie – fire is working down the ridge, coming through the Curtis’ property.  There are mixed reports about structures lost.  The IC has reported structures burned, the community has information from residents that report buildings are all intact.  The IC team actively worked to defend structures on this ridge until it was deemed unsafe and crews were pulled from the area.

The IC reported a serious incident today, in which local residents at Apple Pie ridge were setting illegal backburns. Another resident reported the activity and the sheriff’s department gave orders to stop the activity immediately.  The burns continued and an arrest was made.

-    Partington: The ridge is cooling and no longer a hot spot. It is a priority to the local Brigade for infrastructure rebuilding, although the priority remains to protect structures in active fire zones.

-    Pfeiffer State park: The fire is not in the park now, and crews are preparing for that possibility as fire moves down from Mt. Manuel.

-    Electricity: The power is out in most of the valley for either strategic reasons, a line burn or both. The line is days, if not weeks away from being restored. Big Sur Wireless is on this power grid and expects service can be supported by the battery backups for up to four days.

Based on views from Clear Ridge, the fire at Juan Higuera (just to the south of Ripplewood and north of the Grange) watershed on the east side of the highway was very active last night. The winds are calmer today and the fire is burning more slowly now. In most places the fire remains 200-500 ft. above the highway, with the exception of the state park firing range area near Molera, where the fire is burning very slowly right down to the highway. It is speculated that this may be a back burn.

There are no reports of the fire having crossed the highway at this time.

Up on Apple Pie there are still mixed reports on structures affected at the Curtis’. There has been confirmation from several sources that the Ewoldsen’s barn has burned.

Fire is still above Captain Cooper and the school is intact. There appears to be low fire activity there at this time and there are engines there to protect the structure.

Why does this matter? Because on today of all days, when we celebrate our country's birth and independence, we conjure up thoughts of red, white, and blue blasts in the sky, the Statue of Liberty, bald eagles, soldiers in camo and stuck in foreign countries fighting for our freedom, watermelon and barbecue, children running with sparklers, George Washington, the Star Spangled Banner, our nation's flag, Abe Lincoln, the list goes on and on....

But in today's time when gas prices are soaring, people can't afford their houses and their houses aren't worth anything anyway because of a sad market, we make less but have more debt, we continue to push ourselves further faster and faster building better cell phones and interactive video games.  Technology has advanced us so quickly when it comes to communication, but we can't even communicate with one another verbally.  Vowels are dead, IDK why.  We text. We IM.  We care more about the value of our property than we care about making our property a home.  Doesn't anybody stay in one place anymore?

I'm rambling, I know, but here's my point....and I do have one!  We love our discount books and huge Amazon.com one-stop-shopping selections and free shipping that the man in brown brings right to your door.  We don't have time to go to quaint shopping districts and browse.  We're glad they are there, but we want bitter coffee, the same kind that everyone else is drinking.  We want to pay ten dollars for it too and get bad service, no service at all.  We want to hear ourselves say out loud "Viente Latte;" it makes us feel important.

Plow down those narrow roads, lined with trees and cute little shops lit with gaslit street lamps, with indie bookstores and beat nick coffee houses.  Who needs 'em?  Put up a parking lot, the song says! I'll read whatever Wal-Mart wants me to read.  I'll drink whatever everyone else is drinking.  I want it fast.  I want it now.  Forget the independent business owner.  Who is that anyway?  He can go be a greeter at Wal-Mart.  Oh wait, we don't talk to one another, remember?  When I walk in the door, maybe he can text a greeting to me.  WTWM!

So, years from now when your kids are grown and have kids of their own, will they still be celebrating the birth of our country today and ignoring the slow choking death of everything this nation built upon the very ideals of independence in the first place?  Or will they not have time to celebrate because they work for what was once an American business, but it was sold out at 65 dollars a share to some foreign nation who requires them to work today?

People, we are wiping away the American businesses, and I'm talking about the REAL American businesses.  Not the Wal-Marts, and Starbucks, and B&N's.  That's not America!  I'm not looking for some prairie bonnet wearing woman to serve me a pickle from a barrel and a mug of sarsaparilla, but do you remember the days when an attendant used to come out and pump your gas for you?  Remember the days when a young boy bagged your groceries and helped you out to the car with them?

Those days are long over!  But you asked for it!  We shut out our very own business owners and now we are overwrought with inflated prices and poor quality.  This is America.

Happy Independence Day!

Green Apple Pie, © Heather L. Young, 2008

I hope you all have a safe and fun-filled holiday! A detailed post of our 4th of July adventures is sure to follow in the coming days.

Hugs!

Standing on Clear Ridge and looking north, the fire is visible coming down the ridge at the Curtis's residence (Apple Pie area) and moving toward Captain Cooper school. There was a concentration of air support working in this area in the evening.

The fire line is moving down the ridge at an even elevation, and moving north, approaching the trail to east Molera

We are confirming affected structures.

Because the only thing that could make apple pie better is a pot full of oil.

At the North East Line, This Big Giant Magnum Ice Cream Caught our attention. HAHa No actually I dim noticed that. Such big Choco, I think something is wrong with my eyes!! until Yun say wow den i saw. Im just too tire. It was the end of the day, we heading home after dinner. Ya see what i ate for the whole day HAHA. 

Wang Jiao Cafe

Looks like tea time yea!! Its Lunch:P Joyce-Coffee Mi-Tea. She make a better choice. So sad bout my Tea.

Sweet & sour BACON Roll, Not bad. One layer of Bacon plus " i really dun kno whats inside" Its sth like the steamboat food, those flour maded. And a water chestnut in the middle. The skin is not bad nice~ HAHA the best is still the French Toast.  

I ordered the Tea Malt with Ginger. Ah~ This is the amount left in the cup, when we left. Very very very cannot go down the throat!! Too much of the ginger making it choking to my throat. Not soothing at all. The tea, no fragrance. The lime too much. Really is the most worthless drink I have this year. HAhahaha plain water will be better. Highly not recommended.

MOON RIVER

I Passed by Moon River many times but never step in for once. Heehe Today, Seeing that no much crowd is in der, I saw my fav Cinnamon Apple Pie. Its a nice shether from the heat wave out der.

While waiting for Val. heehe I supposed to wait for her before ordering. But cos im in der for quite a while kinda paisek & cant stand my cinnamon addict attrack. Hahahah Yes thats my drug. When Val came she ordered Earl Tea & Salad. Ha... No sugar given to her, & her salad portion is like 3 mouthful only. A little pitiful.

Quite Filling. HAha I stopped half way, read magazines & continue.

Like how the Strawbery sauce collects on the top of the Pie & sugar. Looks like x'mas?!

People Park Complex

Meet Yun for dinner. I heard the chicken rice der is very nice. Not too sure which was the one. But the "Heng Ji" has got a long long Q. So I join in Lo! Heehe Spirit of Singaporean mah, q where there is Q. HAhaha I ordered $3 meat plus 2 bowl of rice. Hm... After mi & Yun ate the chicken rice, we pulsed & looked, its a little puzzled why the Q is so long. The rice is not bad actually, The grain is smaller too. Unlike what we have usually.Plus it does not have the normal aroma we have for chicken rice, its sth lighter, I add the black soya sauce making it more tasty.  Nice~ The Meat is so so. The sauce is very good thou. The saltiness of the sauce is very special. If not for that, it taste just like any other stall. When we left wow all the table around us, is eating the chicken rice. I still wondered why.

I have to say the Dumpling is way too good comparing it to the chicken rice. HAHaha Very nice. They sell in 10 for $4. Just 2 of us can be a little heavy. Never the less, we finish them with a smile. I dipped the dumpling in the chicken rice sauce. The saltiness blended so well. HAHAH End of Day. Very Full

I could eat apple pie every day of my life...this picture just makes me salivate. Surprisingly, I am not a big fan of making pies, only CONSUMING them! Perfect dessert for the fourth of July!

Photo courtesy of David Bishop Photography

Yep, we're a nation born under the sign of Cancer, and motherhood is one of our sacred cows. Hence, the American hysteria about abortion, from both the right-to-lifers and those who support a woman's right to choose, and the recent brouhaha about the pregnancies at Gloucester High School in Massachusetts. (See "Astrology Mundo Makes Time," http://astrologymundo.wordpress.com/2008/06/28/astrology-mundo-makes-time/)

Tainted food is another hot-button issue for this crustacean country. Earlier this week, tomatoes were suspected of infecting at least 900 people with salmonella and instantly disappeared from restaurant salads across the country. Now, the government is examining other possible causes for the salmonella outbreak, namely things "often served with tomatoes." Gosh, it seems like the alar apple scare happened just yesterday. (It was in 1989, for the record.)

When I was growing up in the 1960s, it was said that the U.S. psyche could be boiled down to three things: "Mom, apple pie, and Chevrolet." This was around the time that we were making the big push to reach the Moon, the orb that astrologers consider to be the ruler of Cancer.

When I first started learning about astrology, I could see how Mom and apple pie were great loves of this Cancer nation, but I never understood how Chevrolet fit into the "I Want My Mommy" dynamic.

And then last night, as I was mentally adding up how much I had spent on gas driving from Albuquerque, N.M., to Clarendon, Tex. (a hamlet outside Amarillo), it hit me: When you're snug in your car, you're encased in a safe place. Sound familiar? I'm sure I'm not the first one to make this connection, but being in a car is like being back in the womb.

So it's really "Mom, apple pie, and back to the womb." And unless you have a twin, you didn't have to share your first "car" with anyone else, certainly not a train full of strangers. Maybe that accounts for the American distaste for public transportation.

The Freakonomics dudes over at The New York Times are surveying readers in an effort to determine why Americans are so rattled about having to pay more for gasoline after having enjoyed some of the lowest gas prices in the world for years. Here's the link: http://freakonomics.blogs.nytimes.com/2007/06/18/hurray-for-high-gas-prices/

Well, if driving in a car is returning to the womb, than gasoline must be mother's milk. Of course, Mom doesn't charge anything for the sustenance she provides, but that's the point: We consider gasoline to be our birthright! Hence, all the whining we're hearing about higher gas prices.

So the next time you hear some pundit talking about America's entitlement issues (Remember the proverbial welfare mom who drove a Cadillac?), remember that we're a Cancer country. That's why the jingle went: "I don't want to grow up, I'm a Toys 'R' Us kid."

We don't want a Mommy who tells us "No." That's why women bosses and politicians encounter so much resistance in this Cancer-ruled country, picking up nicknames like "control freak," "stern schoolmarm," or worse.

The Brits didn't mind "Iron Lady" Margaret Thatcher telling them what to do, and the Germans seem content with Angela Merkel as Chancellor. It's in America that we heard a voter allegedly asking GOP candidate John McCain, "How are you going to stop the bitch?" before Hillary Clinton conceded the Democratic nomination to Barack Obama.

Am I giving Americans a pass on infantile and sometimes downright crude behavior because our country was born under the sign of Cancer? Not at all. But we've got to give this big, fat baby who's about to turn 234 some love at the same time we gently say: "It's time to grow up." I mean, way past time.

If the U.S. doesn't stop sucking (there's a Cancer word for you) the planet dry... (You fill in the blanks.)

-Id like the apple pie please...

-Im sorry sair we ran out of pies today

-Id like a mcflurry

-Im sorry sir, the soft serve machine is not working

-What the f... (his voice began to adopt that treble that only selfrighteous "ballers" have). What desserts CAN you serve?

- None sir, none for at least 15 minutes (Smile on her face. Her eyes gave her away as her hand slipped under the cash register potentially feeling around for the emergency button

-Bullshit!

As the preteen thug turned around I looked down a little concern for my own aesthetic face and soft brown eyes. He started walking away but just as he hit the ketchup stand, reached down his crotch in the most manly of fashions and pulled out a glock (note to the reader: i dont know anything about guns so a glock is a gun not a glock) and started shooting up the place. As my chest hit the ground and everybody scram he finished his clip. Ran out. And my heart rate raced and raced as everybody dusted themselves and kept milling around like nothing was happening.

-M. Homais

Fourth of July is just a few days away, and as they say, what's more American that apple pie? But I didn't want to peel and cut up apples and make pie crust. I didn't want to warm up the house by leaving the oven on for an hour either. So, I came with the Apple Pie Ala Mode Freezer Tart. I don't often just make up my own dishes, but this one is a Mommie Daze original, sort of. It's based on other frozen desserts I've had in the past.

Everything you need to make this you can buy pre-made from the store.

2 Pre-made graham cracker pie crusts

1 can of apple pie filling

1 gallon of vanilla ice cream

1 jar of caramel sauce

1 tub of Cool Whip

I  did actually make my own crust, because I wanted to put it in a 9x13 dish instead of two separate pie tins. And since it was only 50 degrees when we woke up this morning, I didn't mind turning the oven on for 10 minutes. It's summer, but it's felt more like apple pickin' season around here lately.

Graham Cracker Crust for 9x13 Pan

2 c. crushed graham crackers
1/4 c. white sugar
1/2 c. melted butter

Stir together. Press into bottom of baking dish. Bake at 350 degrees for 10 minutes.

In the past, I crushed graham crackers in my food processor. It gets the job done fast, but digging it out of the the cupboard and washing it afterward is a pain. It's a lot easier to put the crackers in a big Ziploc bag, and crush them with a rolling pin. I let my son do that part. It's a good outlet for a three-year-old boy who likes to pound on things.

Either you've got the store bought crust or your homemade one ready to go. Now you need to soften the ice cream, and chill your can of apple pie filling in the fridge. Sit the ice cream out on the counter for about a half an hour. It may take a little longer or a little less, depending on the room temperature.

Once the ice cream is soft spread it in a layer about 1/2 to inch think. (If you make your own crust, make sure it's completely cooled first.) I found it easier to  press the ice cream down into the crust with a spatula rather than actually spread it. I only ended up using about 2/3 of the gallon. Once the ice cream is spread out, put the tart in the freezer for an hour to let the ice cream firm up.

After an hour take the tart out of the freezer, and the pie filling out of the fridge. Spread the filling over the ice cream. Then spread the Cool Whip over the pie filling. Cover and return to the freezer for about six hours until firm or overnight.

When ready to serve, top with caramel sauce. (Mine actually has butterscotch on it, because I accidentally grabbed the wrong jar at the grocery and didn't notice until I got home. Still tastes good!)

]]> http://santitafarella.wordpress.com/?p=101 Mon, 30 Jun 2008 06:11:38 +0000 santitafarella http://santitafarella.wordpress.com/?p=101 Okay, it's not Kate Smith singing the Star Spangled Banner, but it still strikes me as kind of patriotic. But whatever.

Scissor Dance: Mom and Apple Pie

(click image to enlarge)

Magnificat

A shadow
in the loom of her presence
this ghost rejoices
 
that she holds me
in her regard,
takes my rough hand
 
and tells its whorls
down to the last generation.
My soul proclaims
 
her mercy, my spirit is proud
to be broken
and scattered in the imagination 
 
of hungry hearts. Holy
is her unspeakable name.
Saints fed on prayers
 
have starved in unsaying it.
Gods have died
in the hearts of the faithful,
 
the rich in spirit cast out
of their conceits,
dead in their reckonings.
 
Those who call themselves blessed
in the sight,
Those who magnify themselves 
 
in the fear,
those who bow down to thrones,
who wreck the rod,
 
who glorify the strong arm,
who fail of every promise they keep,
even them who call her him,
 
hymn to her.
Holy, holy, holy,
is her unspeakable name,
 
unbroken is her necessity,
all her promises kept,
all her dread mercies
 
rehearsed in our dreams
all the nights
of all our days, forever and amen.

Yes! This is the second pie that I made - Apple Pie! Same as the blueberry pie that I made, I played a little cheat here by using Betty Crocker's Pie Crust Mix. Though there is a recipe on apple pie on the box itself, I used a recipe from my newly bought Pies & Tarts cookbook - 500 Pies & Tarts by Rebecca Bauginet (read the review here).

Unlike the blueberry pie, this apple pie requires a little extra effort - in peeling, coring and slicing the apples to requiring a little bit more types of ingredients like brown sugar, lemon juice, flour and spices like cinnamon and nutmeg. I didn't have nutmeg at home so I omitted it. Cinnamon though is one of my favourite spices, but do use it sparingly as cinnamon has a very strong taste (which not everyone likes). Nevertheless, the filling is still relatively easy to mix it up.

Some of the problems/difficulties I faced (if anybody has suggestions please leave them! :D):

The recipe originally asked for 6 apples such as Granny Smith but I cut down to 5 Fuji apples as I baked this pie using an 8-inch pie tart with a removable bottom instead of the required 9-inch. In the end there were still too many spiced apple slices left and hence I used the remaining pastry scraps to make 2 mini apple pies (see photos below :) ). One comment that I got from friends is that the apples are too big. I originally cut the apples into quarters then have them sliced thinly. Probably in the future I'll cut them into eights before slicing them.

Secondly, when I return to check on the filling after I have rolled out the pie crust, the apples have generated pretty much juices in the bowl and I was contemplating whether to tip them all in. I remembered McDonald's Apple Pie is extremely extra juicy and sticky and hence I tip the juices all in. It resulted in a flaky and crispy top crust but an extremely soggy bottom crust (which my friends say cannot taste the bottom crust at all). For the blueberry pie, it was required to brush the bottom crust with egg white to prevent the crust for becoming soggy, so with my next try of apple pie, I'll try brushing the bottom crust either with milk or egg white to see whether it'll help prevent the bottom crust from being soggy. One downfall due to the soggy bottom crust is that when I cut the pie, the crust is so soggy that it cannot hold the pie juices. :( This is also probably due to the bottom crust to be too thin. Thankfully, the top crust is still crispy and taste-able.

I played around with the mini pies by making a lattice top for them. It is fun making for small pies, but I think making for big pies will be pretty tedious. :s Nevertheless, the mini pies turn out really cute. I'd probably consider making mini apple pies in the future instead one big apple pie.

And last but not least, my crimping and fluting skills still need loads of improvement. The top crust doesn't really stick to the bottom crust. >.< I guess I still need more practice on this. :)

Apple Pie (makes an 8-inch pie)
(adapted from 500 Pies & Tarts)

1 box Betty Crocker's Pie Crust MI x
115g light brown sugar
2 teaspoon lemon juice
1 teaspoon cinnamon
pinch of salt
1 tablespoon all-purpose (plain) flour
5 tart eating apples, such as Granny Smith, peeled, cored and sliced thinly
15g unsalted butter
Milk for brushing
Sugar for sprinkling

1. Preheat oven to 220 degrees Celsius. Prepare Betty Crocker's Pie Crust Mix. Roll out half the quantity of the dough and line it in an 8-inch pie dish. Brush with milk. Set aside.
2. Mix sugar, lemon juice, cinnamon, salt and flour together. Place the apples in a medium bowl, pour the mixture over them and toss gently to coat evenly. Tip them into the pie crust and dot with butter. Roll out remaining dough and put it on top of the pie. Crimp and flute the edges decoratively and cut 4 to 6 slits to let steam escape. Brush the top with milk and sprinkle with sugar.
3. Bake the pie for 10minutes. Reduce the oven temperature to 175 degrees Celsius and bake for another 25 to 40 minutes till the crust is golden brown. Transfer to cool on a wire rack for 1 hour before serving. Serve warm or at room temperature.

Well, I'll definitely like mine to be served with some vanilla ice cream - a little warm coupled with a little coldness equals to: bliss!

Un pornógrafo norteamericano juzgado por distribuir material obsceno en Internet basa su defensa en que el término 'orgía' se consulta más que 'tarta de manzana

Nota completa | elPeriodico.com

Meanwhile, back in the McCainiverse, they've got tons of space dedicated to eco-friendly Maverapparel! His logos are green here too, but they've got the recycling logo instead of a tree. Organic cotton tote bags, 70% bamboo polo shirts, recycled plastic mugs with "enhanced biodegradability"...which is all lovely, for the five Republicans who think environmental friendliness is more than a liberal plot to dismantle the capitalist economy or the American dream or apple pie or whatever it is dirty liberals hate.  (I love apple pie, and I'm ok with capitalism and the American Dream, though I prefer the latter as explored in fictional, literary constructs.  FYI.)

Dude, Barack, he's still pushing the gas tax moratorium*, and you're letting his campaign greenflood you!

Where's my organic tote with your name on it, Obama?  Where is my soy-ink bumper sticker?  I demand a flag pin made of hemp!

*Seriously. Check out the ad in the left column- you might have to scroll an inch or two, depending on browser size.  Update:  I checked the link before I posted it, but when I checked it again after, the banner had changed from McCain's gas tax petition to something else.  I'll put up a screenshot if I see it again, but it's been up at the NRO for the past week (yeah, I read the NRO...).

After this initial disappointment subsided, I took a look back on my week and I could actually pin-point where I had gone wrong. I was good all week until Friday afternoon. My husband and I went to visit his grandparents and we had been there for all of 10 minutes when his sweet, loving, amazing-baker grandmother offered us apple pie. This isn't just any apple pie either. This is homemade from scratch apple pie filled with Mamaw's love and an extra fifty-eleven calories. She asked if we would like some and my husband, the good man that he is, told her that we would love to split a piece because he knew it would be a gazillion points. So she says ok and starts getting us some pie. After a couple minutes she comes out of the kitchen with two massive plates with two equally massive pieces of apple pie on them AND big scoops of vanilla ice cream. Declining the treat would break her heart so it was too late....and I ate the whole thing.

If anything, I vowed to be OP for this entire week and work out like a maniac so that I can have a good weigh in on Monday. Nothing like a little motivation! Next time, I'll say I have a stomach ache or something :)

<3

Apple Pie is Alfredo's all-time favorite dessert (however, I think he'll say flan if his mother is around - just a suspicion). This is one of those desserts that I always make for his birthday, Father's Day & any ol' day I want him to feel special and loved. I'm sure we all have a of these desserts in our repertoire.

One thing is for sure, Alfredo certainly earned his favorite dessert for Father's Day. He does ALL the things a good father should, but what make him a great dad are the things he doesn't have to do. He works from home on the days that I chaperon a field trip or work in my son's classroom, he can find anything on my shopping list at the grocery store or Costco without panicking or calling me a hundred times (only once or twice), he holds hands with the kids & skips, he plays video games & Barbie, and many times he'll go solo with our son to endure 5 hours at a swim meet. It is my belief that great fathers are excellent husbands & partners. Alfredo definitely makes my job easier and if all it takes is an Apple Pie to make him happy, then by all means I will bake a pie for him whenever he wants! It's a week late in coming, but Happy Father's Day to everyone!

APPLE PIE

• ½ c Sugar
• ¼ c All-Purpose Flour
• ½ t Ground Cinnamon
• ½ t Ground Nutmeg
• 6 c thinly sliced peeled Granny Smith Apples
• 2 T butter

Heat oven to 425. Prepare pastry (I’m guessing everyone buys their pastries….) in 9” pie plate. Combine sugar, flour, cinnamon, nutmeg & apples in a large bowl. Toss well so that the apples are completely coated with the mixture. Pour mixture into pie plate, cut butter into small pieces & dot the top of the apples with them. Cover the mixture with the second pastry round, cut slits into the top for venting & flute the edges to seal the pie shells together. Cover the edges with foil to prevent burning. Bake for ~ 45, removing the foil the last 15 minutes.

Alfredo in the backyard having a water gun battle with the kids - the kids won!

It is a terrific time to share pie recipes.  One of my family's favorites is traditional apple pie with a crumb topping.  I hope you enjoy it!

Apple Pie

Filling:

8 cups apples peeled and sliced very thin

3/4 cup sugar

1 1/2 tbl flour

Lemon juice

Place apples in large bowl. Toss with lemon juice. Mix sugar and flour together and sprinkle apples with mixture. Toss until covered. Pour into unbaked pie shell. Cover with crumb topping. Bake at 375 for 55-60 minute until golden brown. (Confirm that oven registers correctly.) Cover edges of pastry with foil to prevent overbrowning.  I usually bake  the pie on a foil covered cookie sheet.

Crumb topping:    

1 cup flour

1 cup brown sugar

4 tbsp butter

Cut butter into small cubes. Mix sugar and flour. Cut butter into sugar and flour until mixture resembles coarse crumbs. (I suggest using a pastry cutter).

"A love for tradition has never weakened a nation, indeed it has strengthened nations in their hour of peril." -Winston Churchill

Hey everyone:)

So, okay, we know that apple pies can be great right? Yeah, sure it all depends on the pie and we know that too, but who does like their own little version of apple pie with sauce and moist goodness? No one can deny they would love it. Well, these are just absolutely delicious. Wonders upon wonders, in this recipe the apple doesn't come out hard, it is very tender to slice into and eat. There is absolutely nothing more wonderful. I know that it is getting hot and you are wondering why I am trying to serve a warm dessert. Envision this though and you will see my point. It is that time right before the sun goes down and the sky is that terrific color blue. You sit down on a porch that overlooks a meadow with your apple dumpling before you. Nothing better than that people.

So, if you would like some apple dumplings to share with a group of six, try this recipe:

"Seriously Killer Apple Dumplings"*

Ingredients: 1 cup of all-purpose flour, 1 cup whole-wheat flour, ½ cup milk plus a little extra, 2 and ½ cups water, 2 tsps baking powder, a little cinnamon-sugar, ½ and 1/8 cup sugar, ½ and 1/8 cup Splenda, 1 tsp salt, 6 small Granny Smith apples peeled and cored, ½ tsp ground cinnamon, ¾ cup shortening, and ¼ cup plus 6 tsps of butter.

1) Pre-heat oven to 375 degrees

2) In a small saucepan stir the water, sugar, Splenda, and cinnamon. Cook and stir over medium heat for about 5 minutes. Add the ¼ cup butter, stir until melted. Remove from heat.

3) In a mixing bowl stir together the flours, baking powder, and salt. Cut in the shortening with a pastry blender. Stir in the milk.

4) Divide the dough into six parts. On a floured surface roll each piece into a six inch square. Place an apple in the center of each. Sprinkle with cinnamon sugar and dot with the remaining butter. Bring corners of the pastries to the center. Brush the edges with milk and pinch the edges.

5) Place in a greased 13 x 9 inch baking dish. Then drizzle with the syrup. Bake for about 38 minutes.

6) Enjoy with a little whipped cream and enjoy all the comforts of being home.

* Base of recipe from Taste Of Home and I molded it from there.

Alright, I'm off to make my terrific day!

Have a good one:)