Eating obscene amounts of Hors d’oeuvres and complementing my toe nail polish to my lipstick is completely normal.
Dressing in stuff that sparkle and sipping chocolate peppermint beverages make cold nights divine.
Eating cookies for dinner? You bet!
I am to three vacation parties in the past week. Not to mention several breakfasts and lunches with my co-workers. I love the fact these people know how to eat! Our brunch last week consisted of Dunkin’ Donuts (I even got the pumpkin one!), cinnamon-peach whole wheat grains French toast (totes great), apple filled croissants, sausage egg bake, and three different types of breakfast burritos.
It won’t be longer until I’m putting sweets in the office kitchen. For the time being, I’ll continue steadily to eat my co-workers peanut M&M’s out of her automatic candy dispenser. I’ve chose I want an automatic cinnamon move dispenser.
One more thing that lights up my holidays: Pie. Creamy, lovely, crunchy, dreamy, fruity, nutty, warm, chocolatey! Pie could be all things.
Pie + Booze? Oh my. Let’s devour it!
Have you ever considered what makes pie thus incredible?
Could it be the filling up? The crust? A crumb topping probably? Just a little splash of whiskey? We all know a festive caramel drizzle often adds jazz.
Personally, a cream pie isn’t right gluten free cheesecake without yeast generous amounts of REAL whip cream. Snow cream always complements apple, double the scoop if it’s vanilla bean! The only way to consume pumpkin is when it’s warm!
I have no idea why I’m thus enthusiastic about pie. Maybe it’s the combination of the whole shebang in that adorable triangle shape that makes each bite enchanting. Perhaps it’s 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. Actually maybe, you’re a lot more into cake pops from Starbucks, Dunkin’ donuts, and glitzy chocolate truffles with titles you can’t pronounce.
It is also quite possible you fed up with me discussing pie all the time. I feel you. I get it! I make your need for frozen Reese’s peanut butter mugs and that pastry from the tiny coffee shop. I enjoy these things as well.
But! You need to know nothing compares to producing pie from scuff and certainly nothing better than eating it.
Today may be the time you get into pie! Specifically since it offers a little bourbon inside it.
Bourbon is a common around the holiday season. If we will drink it, we might as well eat it too.
You can make this pie.
You will see how easy it is… I’m confident in you!
You’ll see just how much you like 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 variety of Honeycrisp and Granny Smith), cored and thinly sliced
2 cups of fresh pitted cherries (You can even use frozen, just thaw)
1/2 cup dark brown sugar
1/4 cup granulated sugar
pinch of floor 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 Ideal pie crust It results in two pie crusts, if you want you can always produce another pie, or just half the recipe. If you don’t feel like hanging out or are in a hurry, I would recommend the freezing pie crust from Trader Joe’s. It’s the best store-bought crust I’ve got.
Preheat the oven to 400 degrees F. In a big bowl combine apples, cherries, granulated sugars, brown sugar, cinnamon, vanilla, and pinch of nutmeg. Toss collectively well to combine and let sit down for five minutes to soak in the flavors. Add flour after 5 minutes and stir to combine.
Within a separate dish, combine the oats, flour, brown sugar, cinnamon, nutmeg and pecans. Add butter and use your fingers to mix until the blend turns into crumbly. Sprinkle generously all over the best of pie
Collection a 9 inch deep baking skillet with pie crust and pour your apple cherry fruits blend in. Pour two tablespoons of Bourbon together with the fruit mix and sprinkle a pinch of flour at the top. Next generously sprinkle the crumb topping all around the top. Bake at 400 degrees for a quarter-hour. Lower the oven temperature to 350 levels F and continue cooking for about 40 moments or before pie is normally bubbling and both the crust and topping are golden dark brown. If crust or topping commence to brown prematurely, it is possible to cover with lightweight aluminum foil.
When done baking, remove in the oven and let pie cool 20 a few minutes. Serve warm, with vanilla glaciers cream.