Eating obscene levels of Hors d’oeuvres and coordinating my toenail polish to my lipstick is completely normal.

Dressing 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 before week. Not to mention several breakfasts and lunches with my co-workers. I really like the fact that these people learn how to eat! Our brunch the other day contains Dunkin’ Donuts (I also got the pumpkin one!), cinnamon-peach whole wheat French toast (totes good), apple packed croissants, sausage egg bake, and three different types of breakfast burritos.

It will not be very long until I’m setting sweets at work kitchen. For the time being, I’ll continue to eat my co-workers peanut M&M’s from her automatic chocolate dispenser. I’ve determined I want an automatic cinnamon move dispenser.

One more thing that lighting 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!

Have you ever thought about why is pie thus incredible?

Could it be the filling? The crust? A crumb topping perhaps? A little splash of whiskey? We all know a festive caramel drizzle generally adds jazz.

Personally, a cream pie isn’t right without generous amounts of REAL whip cream. Glaciers cream always complements apple, double the scoop if it’s vanilla bean! The only way to consume pumpkin is if it is warm!

I don’t know why I’m thus obsessed with pie. Maybe it’s the combination of the whole shebang in that adorable triangle shape which makes each bite charming. Perhaps it is the exclusive combinations that may be created.

I just realized I said shebang. That’s weird. Growing older means getting weirder.

Maybe you aren’t pie obsessed like me. In fact maybe, you’re a lot more into cake pops from Starbucks, Dunkin’ donuts, and glitzy chocolate truffles with titles you can’t pronounce.

It’s also quite possible you fed up with me talking about pie on a regular basis. Personally i think you. I obtain it! I get a dependence on frozen Reese’s peanut butter cups which pastry from the tiny coffee shop. I enjoy these things as well.

But! You must know nothing compares to making pie from nothing and certainly nothing at all better than feeding on it.

Today is the day time you get into pie! When you liked this article and you wish to get more information about stuffed zucchini boats turkey i implore you to check out our webpage. Especially since it offers a little bourbon inside it.

Bourbon is a classic 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 like pie… I promise!

You will 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 variety of Honeycrisp and Granny Smith), cored and thinly sliced

2 mugs of fresh pitted cherries (You can also use frozen, just thaw)

1/2 cup darkish sugar

1/4 cup granulated sugar

pinch of surface nutmeg

2 tablespoons all-purpose flour

2 tablespoons of Bourbon

1/2 teaspoon cinnamon

1/2 cup of butter, slightly softened and trim into little pieces

For the crust I used Paula Deen’s Perfect pie crust It leads to two pie crusts, if you want it is possible to always produce another pie, or simply half the recipe. If you don’t feel like hanging out or are in a rush, I recommend the frozen pie crust from Trader Joe’s. It’s the greatest store-bought crust I’ve experienced.

Preheat the oven to 400 degrees F. In a big dish combine apples, cherries, granulated glucose, brown sugars, cinnamon, vanilla, and pinch of nutmeg. Toss together well to combine and let sit for 5 minutes to soak in the flavors. Add flour after 5 minutes and stir to combine.

Inside a separate dish, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and use your fingers to combine until the mix becomes crumbly. Sprinkle generously all over the top of pie

Collection a 9 in . deep baking pan with pie crust and pour your apple cherry fruits combination in. Pour two tablespoons of Bourbon on top of the fruit mix and sprinkle a pinch of flour on top. Next generously sprinkle the crumb topping all around the top. Bake at 400 levels for a quarter-hour. Lower the range temperature to 350 degrees F and continue baking for about 40 a few minutes or before pie is certainly bubbling and both the crust and topping are fantastic dark brown. If crust or topping begin to brown prematurely, it is possible to cover with light weight aluminum foil.

When done baking, remove from your oven and let pie cool 20 mins. Serve warm, with vanilla snow cream.

Serves 9

Stacey Baker