Monday, November 10, 2008
Feeling emboldened by my challah success, I thought I'd try baking a pie again. My last attempt at pie ended up in a soup bowl--it was tasty, but not lovely. I still had enough pate brisee in the freezer for another attempt. It being apple season, and with the Minnesota weather suddenly turning from summer to winter, apple pie seemed like a good bet.
I googled "apple pie" and "pate brisee" and got this sour cream apple pie from epicurious.com
This is an insanely rich dessert. Not only is the pate brisee itself laden with butter, but the filling, in addition to the standard apples and sugar, has two eggs and one and one-third cups of sour cream (I bypassed the low-fat sour cream in favor of Organic Valley's deliciously voluptuous sour cream.) It's topped by a mixture of sugar, butter, cinnamon, and flour. The suggested accompaniment is ginger whipped cream, which sounded pretty good to me. The Organic Valley whipping cream is so thick and yellow that it glugs, rather than pours, out of the carton.
This dessert, along with the same soup and bread I baked on Sunday, and a salad with butter lettuce, roasted pears, and pecans with a cassis vinaigrette, comprised dinner for my wonderful women's group. Becky, Cath, Joyce, Margaret, Rosemary and I have been meeting regularly for about 35 years. We started as a "consciousness-raising group," if any of you are old enough to remember that term, and we have evolved into something less doctrinaire and more warm and familiar. We've gone through births (children and grandchildren), deaths, marriages, divorces, jobs, retirement, happiness and tragedy together. The least I could do for this wonderful group of women was to bake them what turned out to be a pretty good pie.