Tuesday, November 22, 2005

journal entry sixty-three...

i'm glad i baked that pie awhile back so i could master the one i'm taking to ca & cl's for thanksgiving.

i thought i had memorized how to do it, and although i mostly did, i used the wrong kind of apples and didn't cook it long enough so besides being rather tart, some of the apples were still crispy too. now i know what i'm doing though. 450° for 15 minutes and then 350° for an hour. covered.

i told mom about my disappointment with the apples i chose and she said "they have so many kinds of apples now! i remember when all we had were the red ones or granny smiths and we had to add extra sugar to make them sweet!" i could hear her slap her leg as she laughed at the absurdity of only two kinds of apples.

did they really used to only have two kinds of apples? is that possible? it's so weird to think that besides ipods, vcrs and caller id there also used to be a time of mediocre apple options. those times were known as "olden days".

i'm a fairly young woman and i'm still amazed at the stuff they come up with and how we ever managed without it. (hello internets!) but that whole apple thing? i truly appreciate the advancements because a fuji or a gala makes all the difference. a pink lady sure as hell ain't gonna cut it.

here's the recipe in case i need a cheat sheet:

7-8 apples ( fuji or gala) peeled and cut into bite sized chunks
1 cup of sugar ( 1/3 brown to 2/3 white)
pumpkin pie spice to taste
2 tbls flour
a few pats of butter
frozen pie shells

mix apples together with sugar, add pumpkin pie spice until it tastes right.

fill pie shell and cover with the other pie shell and cut some air holes in the top. bake uncovered at 450 for 15 minutes, remove and cover with aluminum foil and cook at 350 for another 50-60 minutes.

the end.


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