It's hard to believe that October is almost over, and this is my first apple pie of the season. There are so many kinds of apple pie (tarts, tortes, tatins), and I feel it's my duty to investigate them all. The things I do. I picked this recipe when I wanted pie and a voice chimed in for something cobblery (the sugary, crunchy topping, I think.). The base recipe is from Martha, but I added lots of ginger (to the topping and filling), used dried cranberries instead of raisins, and used a springform pan instead of a pie plate, which seems to have disappeared (and wouldn't have been deep enough anyhow.)
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