Eating obscene levels of Hors d’oeuvres and complementing my nail polish to my lipstick is completely normal.
Dressing up in items that sparkle and sipping chocolate peppermint beverages make cold nights divine.
Eating cookies for supper? You bet!
I am to three vacation parties in the past week. Not to mention many breakfasts and lunches with my co-workers. I love the fact these people know how to eat! Our brunch last week contains Dunkin’ Donuts (I actually got the pumpkin one!), cinnamon-peach whole wheat French toast (totes great), apple packed croissants, sausage egg bake, and three various kinds of breakfast burritos.
It will not be longer until I’m setting sweets at work kitchen. For the time being, I’ll continue steadily to eat my co-workers peanut M&M’s from her automatic chocolate dispenser. I’ve chose I want a computerized cinnamon move dispenser.
Another thing that lights up my holiday season: Pie. Creamy, special, crunchy, dreamy, fruity, nutty, warm, chocolatey! Pie could be all things.
Pie + Booze? Oh my. Let’s devour it!
Perhaps you have ever thought about why is pie thus incredible?
Is it the filling? The crust? A crumb topping perhaps? Just a little splash of whiskey? Everybody knows a festive caramel drizzle often adds jazz.
Personally, a cream pie isn’t best without generous amounts of REAL whip cream. Snow cream always complements apple, dual the scoop whether it’s vanilla bean! The only way to eat pumpkin is if it is warm!
I have no idea why I’m so obsessed with pie. Maybe it is the combination of the whole shebang for the reason that adorable triangle shape that makes each bite enchanting. Perhaps it’s the unique combinations that may be created.
I simply realized We said shebang. That’s strange. Getting older means getting weirder.
Perhaps you aren’t pie obsessed like me. Actually maybe, you’re much more into cake pops from Starbucks, Dunkin’ donuts, and glitzy delicious chocolate truffles with names you can’t pronounce.
It’s also quite possible you fed up with me discussing pie on a regular basis. I feel you. I obtain it! I get a dependence on frozen Reese’s peanut butter cups which pastry from the tiny coffee shop. I adore these things as well.
But! You must know nothing comes even close to producing pie from scrape and certainly nothing better than eating it.
Today is the day time you get into pie! Especially since it offers just a little bourbon inside it.
Bourbon is a vintage around the holidays. If we will drink it, we may as well eat it too.
You can make this pie.
You’ll see how easy it is… I’m confident in you!
You’ll see just how much you love pie… I promise!
You’ll discover you’re love of fruit and booze combinations… I’m sure!
By Monique of Ambitious Kitchen
4 large sweet, company apples (I used a mix of Honeycrisp and Granny Smith), cored and thinly sliced
2 mugs of fresh pitted cherries (You can even use frozen, just thaw)
1/2 cup darkish sugar
1/4 cup granulated sugar
pinch of ground nutmeg
2 tablespoons all-purpose flour
2 tablespoons of Bourbon
1/2 teaspoon cinnamon
1/2 cup of butter, slightly softened and cut into little pieces
For the crust I used Paula Deen’s Perfect pie crust It leads to two pie crusts, so if you want you can always produce another pie, or simply half the recipe. Unless you feel like spending time or are in a hurry, I would recommend the frozen pie crust from Trader Joe’s. It’s the greatest store-bought crust I’ve had.
Preheat the oven to 400 degrees F. In a large bowl combine apples, cherries, granulated sugars, brown glucose, cinnamon, vanilla, and pinch of nutmeg. Toss jointly well to combine and Www.notjustanotherjen.com let sit for five minutes to soak in the tastes. Add flour after five minutes and mix to combine.
Within a separate bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and use your fingers to mix until the combination becomes crumbly. Sprinkle generously all around the top of pie
Series a 9 inches deep baking skillet with pie crust and pour your apple cherry fruits mix in. Pour two tablespoons of Bourbon together with the fruit combination and sprinkle a pinch of flour at the top. Next generously sprinkle the crumb topping all around the top. Bake at 400 levels for 15 minutes. Lower the range heat range to 350 levels F and continue baking for about 40 moments or before pie is usually bubbling and both the crust and topping are fantastic brown. If crust or topping begin to brown prematurely, it is possible to cover with light weight aluminum foil.
When done baking, remove from the oven and let pie cool 20 a few minutes. Serve warm, with vanilla ice cream.