Now that we've realized our kitchen's culinary potential, we've become drunk with sugary delight, dizzy with ideas, and greedy for more. We conquered apple pie, but why put an end to a good thing? Baby steps. Taking full advantage of our virtually unlimited access to apples, we're churning out pies like it's nobody's business.
This particular baking session was prompted by our much-needed investment in some pie tins, which we happily added to our kitchen and quickly worked to christen with baked goodness.
We were soon hit with a road block, though, when while making the dough we realized we no longer had any sugar. Somewhat frantic, we scanned the kitchen and came upon- aha!- a bowl of sugar packets. We fished out and used all of the "all natural" sugar packets first, and then cringed as we continued to empty several Splenda packets into our mix as well. This seems like a pretty low stoop for pie's sake, but judging by the equally delicious results, we advise this solution in moments of desperation. Luckily we were later able to borrow sugar for the cinnamon-sugar coating from a previously MIA resident. Remember, dear reader, pie makes the best currency.
As you can see in the photo, this time we took it to the next level and made the lattice-style crust, embracing our inner domestic diva. This was done by slicing the extra dough into strips which are then crisscrossed on top. The result is surprisingly satisfying. Now slap on some red lipstick and serve up that baby like 1950's housewife that you are.
(Unfortunately not pictured is another mad creation made the same night which can only we described as an apple dumpling. This was basically a giant ball of extra dough filled with apples slices. Needless to say, it was quite the wonder.)
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