pie-making: take one

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I’ve always wanted to try making a traditional apple pie from scratch, crust and all, and when I recently purchased an apple peeler/corer/cutter I knew I was ready. The machine is awesome. I swear all I want to do is eat apples, and trust me, that’s a big deal. You’ve got to have the right kind though. The bag of Gala’s I bought for the pie are definitely not the kind you want to use with this machine if you want to eat them afterwards. Most of the Gala’s were too soft so they broke apart rather than were sliced apart, but they were still perfect for pie filling.

My all-time favourite kind of apples are BC’s own Ambrosia variety. They are seriously delicious! Anyways, I got up this morning determined to fulfil my desire to bake a pie. I made the crust, mixed up the filling, and as I was about to make more crust because I didn’t think I had quite enough for the top layer, I realized I didn’t have enough shortening, My amazing husband threw on this shoes and raincoat and ran to pick me up some more. The fact that the pie turned out is actually less surprising than my husband jumping up at the mere mention of my ingredient miscalculation to rectify the problem. He saved the pie – and my sanity.

I also used our new checked tablecloth, Oneida flatware, and Sophie Conran dishes gifted to us as wedding or shower presents as seen below.

It’s not bad… but Take 2 will have no miscalculations.

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