Tuesday, September 23, 2014

pie.. another reason to love Fall

When I'm making pie dishes my mind can't help but wonder about the delicious desserts that will be baked and served to family and friends. 
Heart Pie Dish
by DirtKicker Pottery

 Pie Dish with Poppies


  Pie Dish with Echinacea Flower

I like to make my pie dishes with deep ruffled rims.  I love the over the top exaggerated pie form.     
Wheel Thrown Pie Dishes
by DirtKicker Pottery

During the Fall months I usually have a pie dish or two for sale in my DirtKicker Pottery Etsy Shop!

"Cindy's Tasty Apple Pie"

- 4 big Granny Smith Apples (peeled and sliced however thick you like)
- The juice of 1 large (or 2 small) lemons
- 3/4 cup of brown sugar
- 2 tbsp of butter
- 1/4 tsp almond extract
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of salt
- 2 tbsp of Wondra
1 Pillsbury Pie Crusts Pack (No, I don't make my own pie crust!)



* Do not pre-heat the oven.  Since pottery doesn't like drastic temperature changes, it's best put the pie in a room temp oven and allow the dish and the oven to heat up together.
In a deep skillet pan, at medium heat, I mix together the above ingredients (excluding the crust)in the order they are listed.  Stir a little between.  
Then pour the gooey mixture into a 9-ish" crusted pie dish.  Top with crust strips to create a lattice.  Crimp the edges and sprinkle a little cinnamon and sugar on top.
Cover the crust edges with foil to prevent over browning.  Place the pie in the oven on a foil lined cookie sheet to prevent spill over mess. 

Place a sheet of foil over the top of the pie and turn the oven on 425° and cook for 15 minutes. *Remember to remove the sheet of foil after the oven comes to temperature.  (I use tongs, because it's hot in there!)  
Reduce heat to 350° bake for and additional 45 minutes or until apples are tender.  *Remove foil from crust edges for the last 10 minutes of baking.

Allow pie to cool on a cooling rack for an hour.   *Do not place a hot pie dish on a cold counter top.

Happy pie making!

All photos, content and designs are ©copyright Cindy Gilliland 2014