Now, to the business at hand:
I know, I know. None of you have time to read this today, as you’re buried in Thanksgiving preparations, and/or black Friday ads.
But I appreciate those who did cut me a slice of your attention today. Thanks especially to all those who entered the drawing for “Cooking With Love,” by Carla Hall. The winner is Mark Roman. I’ll pop it in the mail today.
If you are not Mark Roman, you are welcome to enter the drawing for “America’s Best Pies: Nearly 200 recipes You’ll Love,” from the American Pie Council. It’s packed with recipes that have won honors at APC contests over the years.
Luscious-looking ones include Girl Scout Cookie Lemonade Pie, Pina Colada Pie, Blueberry-Cranberry Pie With Pecan Streusel Topping, as well as this soon-to-be-Geisler-Classic Sweet Cider Apple Pie, see recipe below
To enter the drawing, send an e-mail to email@example.com
including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want.
I’m also giving thanks for this idea:
SWEET CIDER APPLE PIE
2 cups flour
1 cup cake flour
1 cup Crisco
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon apple cider vinegar
1/2 cup ice water
3 cups sweet apple cider
4 to 5 Granny Smith apples, peeled, cored and sliced
2 tablespoons tapioca
1/4 teaspoon salt
1 teaspoon cinnamon
2/3 cup sugar
2 tablespoons melted butter
1. For the crust, mix all the dry ingredients together and then cut in the Crisco. Beat together egg, vinegar and ice water. Add to thye flour mixture. Mix only until all the flour is moistened. Form dough into a ball. Divide in half. Roll out one half for the bottom crust. Roll out the remaining have for a top crust.
2. For the filling, preheat the oven to 400 degrees. In a saucepan over medium heat, reduce the apple cider down to about 1/2 cup. Add the peeled and sliced apples and cook until the apples are about half-way done. Combine the remaining ingredients and add to the apples.
3. Pour filling into a pastry-lined pie dish. Add top crust, brush with warm milk and sprinkle with sugar.
4. Bake at 375 to 400 degrees for about an hour or until the crust is a golden brown color.
– “America’s Best Pies,” from the American Pie Council