Apples

The time has arrived to practice in earnest making pies for the family celebration. Here is a practice apple pie, enjoyed during the two days it spent on the counter.

Also, can you believe the color of California Poppies? All those trials so that I could arrive here seeing those flowers. Presenting Double Apple Pie, a New York Times Cooking recipe by Melissa Clark, in this video showing us how to make pie crust.

Pie Crust

The filling uses tapioca for thickening and three tablespoons of apple butter along with one teaspoon of ginger, which tastes great even if you prefer not to eat ginger, as one of my tasters states. All tasters approved of the filling and found nothing amiss with the flakey crust. Refer back to the Cousin Time post and look at that apple blueberry pie. If you had to decide between the two, which one would you pick?