Even if we don't get any, I'm sure Jeremie will appreciate the extra snack of Doritos in his lunch for the next few...months. *It was a BIG box.*
The last few weeks have been more than busy! Last week I was down in Ontario visiting my family. It was wonderful being able to cuddle my little nephew and go out for a "girls day" with my mom and sister again.
My Father's an awesome pie-maker and for years I was his 'right hand man' making pastry and fillings from scratch.
So I decided on an Apple Pie Recipe that I found on www.allrecipes.com . It seemed simple and had awesome reviews.
So I cut up my apples and started on my pastry. It went well enough, no little catches and the pastry felt right. I remembered all the little tips my dad showed me and sure enough I had a bottom crust!
Now the Recipe I used asked for a "lattice top" on my pastry. I knew what it looked like but had never actually done it myself. I went first, to my "Joy Of Cooking" and sure enough, there was a written description of how to do it....unfortunately it really didn't make any sense to me.
Being the resourceful Librarian I'm supposed to be, I went to my next best source.
Sure enough, after a quick search on "Lattice top pastry" I came across this video the chef explained clearly what he was doing and filmed it step-by-step. Perfect!
Clearly he had good instructions, because I was able to finish my pastry top, and feel pretty good about how my first attempt looked!
It really does look much more complicated than it really is. The trick is to keep the bottom crust edges long enough to tuck up and over the edges of your strips. But not too long that it's too bulky. *which mine was, but meh, it's yummy crust, who cares if it's thick?*
About 15 minutes at 425' and 45 minutes at 350 later I came out with this!
I was very happy with it - and so was my husband! ;) It turned out better then I thought it would, and now I know better how to make my crusts for next time.
I'll be posting the recipe later for anyone who's interested!
Have a Happy Halloween!