I’ve been clearing out my stock of to-be-baked things. I’ve canned four 16oz jars of pumpkin puree and one jar of sweet potato in preparation for fall event baking. Tonight I made four mini loaves of banana bread using the pan that mom gave me for my birthday. They turned out really good. The ceramic does a good job, I’m pleased.
I also have been learning about how to make apple pie. There are a few articles on serious eats about how to select the right apples and how to make a good filling out of them and all of that. I wanted to try the filling out on its own so tonight I filled my miniature enameled cast iron dishes with sous vided apple filling and made tiny apple crumble. I only baked one and put the other three in the freezer because this stuff is supposed to freeze pretty well.
http://www.seriouseats.com/recipes/2011/10/perfect-apple-pie-recipe-double-crusted-thanksgiving-dessert.html
http://sweets.seriouseats.com/2011/10/the-food-lab-what-are-the-best-apples-for-apple-pies-how-to-make-pie.html
http://sweets.seriouseats.com/2011/10/the-food-labs-apple-pie-part-2-how-to-make-perfect-apple-pie-filling.html
The plan is to make a real apple pie but I wanted to be sure that I wasn’t going to completely screw up the filling. I’m reasonably competent with the crust now.
Anyway, it came out and was delicious but I need to not leave the lid on while it’s baking or it doesn’t brown.
