How will I ever keep up with all your delicious recipes?! I think your channel is really going to grow because this is one of the few channels that I actually want to make at least one recipe from every single one of them. I happen to want to try three from this one.
And here is an unsolicited recipe that I invented that you can totally ignore, because unsolicited. It’s basically a cinnamon-free apple tart. As soon as I tasted Martha Stewart’s Paté Frisée crust it inspired this delicate, tasty offshoot from typical apple pie. Form this into a Tart or Galette. The sugar must be a generous amount but everything else’s measurements are flex/to taste. GINGER APPLE TART One delicate crust such as Paté Frisée, unbaked 1.5 lbs total of 2-3 different types peeled, sliced tart apples like Granny Smith, Honey-crisp, Fuji combined 1/2 cup Granulated sugar (the macerated juice from the apples is key, hence, a lot of sugar) 1 tsp ground ginger 1/2 tsp nutmeg, fresh grated would be best Sprinkle some lemon juice on the apples along with the sugar and warm spices Let the apples sit with the sugar for at least 15 minutes and get some good juice going. Too much juice may call for a little cornstarch, but tread lightly we’re going for a ‘loose jelly’ consistency in the end. Too dry and you won’t taste the seasoning and no one likes dry pie. Mix all the ingredients and place in crust. Bake at Preheated 350° for 35-45 min, shield with foil if crust starts looking too browned.
What are y'all looking forward to most as the weather gets cooler!?
Oh, these all look delicious especially that crab stuffed flounder 😋
It was GOOD!
How will I ever keep up with all your delicious recipes?! I think your channel is really going to grow because this is one of the few channels that I actually want to make at least one recipe from every single one of them. I happen to want to try three from this one.
Thank you so much! I hope so too!
Yummy recipes and the pie was gorgeous!❤
Thank you! I tried LOL
And here is an unsolicited recipe that I invented that you can totally ignore, because unsolicited.
It’s basically a cinnamon-free apple tart. As soon as I tasted Martha Stewart’s Paté Frisée crust it inspired this delicate, tasty offshoot from typical apple pie. Form this into a Tart or Galette. The sugar must be a generous amount but everything else’s measurements are flex/to taste.
GINGER APPLE TART
One delicate crust such as Paté Frisée, unbaked
1.5 lbs total of 2-3 different types peeled, sliced tart apples like Granny Smith, Honey-crisp, Fuji combined
1/2 cup Granulated sugar (the macerated juice from the apples is key, hence, a lot of sugar)
1 tsp ground ginger
1/2 tsp nutmeg, fresh grated would be best
Sprinkle some lemon juice on the apples along with the sugar and warm spices
Let the apples sit with the sugar for at least 15 minutes and get some good juice going. Too much juice may call for a little cornstarch, but tread lightly we’re going for a ‘loose jelly’ consistency in the end. Too dry and you won’t taste the seasoning and no one likes dry pie.
Mix all the ingredients and place in crust. Bake at Preheated 350° for 35-45 min, shield with foil if crust starts looking too browned.
I will try it!