Eating obscene levels of Hors d’oeuvres and complementing my toenail polish to my lipstick is totally normal.
Dressing up in issues that sparkle and sipping chocolate peppermint beverages make cold nights divine.
Eating cookies for dinner? You bet!
I’ve been to three vacation parties in the past week. Not to mention several breakfasts and lunches with my co-workers. I really like the fact these people know how to consume! Our brunch the other day consisted of Dunkin’ Donuts (I actually got the pumpkin one!), cinnamon-peach whole wheat grains French toast (totes good), apple filled croissants, sausage egg bake, and three different types of breakfast burritos.
It will not be long until I’m putting sweets at work kitchen. In the meantime, I’ll continue steadily to eat my co-workers peanut M&M’s out of her automatic candy dispenser. I’ve decided I want an automatic cinnamon move dispenser.
Another thing that lights up my holiday season: Pie. Creamy, sugary, crunchy, dreamy, fruity, nutty, warm, chocolatey! Pie can be all things.
Pie + Booze? Oh my. Let’s devour it!
Perhaps you have ever considered what makes pie thus incredible?
Is it the filling? The crust? A crumb topping probably? Just a little splash of whiskey? We all know a festive caramel drizzle always adds jazz.
Individually, a cream pie isn’t right without generous levels of True whip cream. Ice cream always complements apple, dual the scoop if it’s vanilla bean! The only way to consume pumpkin is when it’s warm!
I don’t know why I’m thus obsessed with pie. Maybe it’s the combination of the complete shebang in that adorable triangle shape which makes each bite enchanting. Perhaps it’s the unique combinations that may be created.
I simply realized We said shebang. That’s weird. Growing older means obtaining weirder.
Perhaps you aren’t pie obsessed like me. In fact maybe, you’re much more into wedding cake pops from Starbucks, Dunkin’ donuts, pigs feet bone broth and glitzy delicious chocolate truffles with brands you can’t pronounce.
It’s also quite possible you fed up with me talking about pie on a regular basis. I feel you. I get it! I make your need for frozen Reese’s peanut butter cups which pastry from the tiny coffee shop. I enjoy these things as well.
But! You need to know nothing comes even close to making pie from scratch and certainly nothing better than eating it.
Today may be the time you get into pie! Especially since it offers a little bourbon inside it.
Bourbon is really a basic around the holiday season. If we’re going to drink it, we would as well eat it too.
You may make this pie.
You will see how easy it is… I’m confident in you!
You’ll see how much you like pie… I promise!
You’ll discover you’re love of fruit and booze combinations… I’m sure!
By Monique of Ambitious Kitchen
4 large sweet, firm apples (I used a variety of Honeycrisp and Granny Smith), cored and thinly sliced
2 cups of fresh pitted cherries (You can even use frozen, just thaw)
1/2 cup darkish sugar
1/4 cup granulated sugar
pinch of surface nutmeg
2 tablespoons all-purpose flour
2 tablespoons of Bourbon
1/2 teaspoon cinnamon
1/2 cup of butter, slightly softened and cut into little pieces
For the crust I used Paula Deen’s Perfect pie crust It leads to two pie crusts, so if you want it is possible to always help to make another pie, or just half the recipe. If you don’t feel like spending time or are in a hurry, I recommend the frozen pie crust from Trader Joe’s. It is the best store-bought crust I’ve acquired.
Preheat the oven to 400 degrees F. In a large bowl combine apples, cherries, granulated glucose, brown glucose, cinnamon, vanilla, and pinch of nutmeg. Toss jointly well to mix and let sit down for 5 minutes to soak within the flavors. Add flour after five minutes and mix to combine.
Within a separate dish, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and make use of your fingers to combine until the blend becomes crumbly. Sprinkle generously all around the top of pie
Collection a 9 inch deep baking skillet with pie crust and pour your apple cherry fruit mixture in. Pour two tablespoons of Bourbon on top of the fruit combination and sprinkle a pinch of flour on top. Next generously sprinkle the crumb topping all around the top. Bake at 400 degrees for a quarter-hour. Lower the oven temp to 350 degrees F and continue baking for approximately 40 mins or before pie can be bubbling and both crust and topping are golden brownish. If crust or topping begin to brown too quickly, it is possible to cover with aluminum foil.
When done baking, remove from the oven and let pie cool 20 a few minutes. Serve warm, with vanilla glaciers cream.
Serves 9
Stacey Baker