If you had told me in March when our little league season began that our team would be the champions, I would have laughed. At first, we seemed to be the bad news bears. Most of the kids had never played baseball before, and we lost the first five games. But slowly, as the season progressed, they got better and better. By May, these boys looked like a completely different team. I give the coaches a lot of the credit for being so patient and encouraging. Go Riverdogs! Congratulations on a great season!
I actually was planning to make apple hand pies or home run pies for this post. Over the past few months, I have been experimenting with different types of crust recipes in an attempt to find the perfect one. This time, I thought I had it. I made the dough in the food processor and it looked great. But when I began making my pies, the dough kept tearing and splitting apart. Perhaps it wasn’t chilled enough? Perhaps I handled the dough too long? I still am not sure, but these little pies were a mess, so I decided to put all the dough into a pie dish and just make an apple pie. The pie was pretty, but the crust was not flakey like I had hoped. So I will keep trying. Stay tuned for another attempt at hand pies.
Apple Pie
Prepare Crust
6 apples. I used three Granny Smith and three golden delicious.
2 tsp. cinnamon
1/2 cup sugar
1 tablespoon corn starch
4 tablespoons butter melted
Peel and cut six apples. I cut my pieces really small because I was planning to make hand pies. I left a few of the pieces uncut for the top.
In mixing bowl, stir together all other ingredients. Pour mixture into pie dish and use remaining apple slices for top. Bake at 375 degrees for 1 hour.
Serves 8
Carpie Diem 