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"A" for Apple Pie


Ah, winter. How I love thee! Because I get to use my oven. A lot. All the time, practically. When it's summer and you don't got an air conditioner and you live in France your oven takes a little break when the weather gets warm. But for now, the weather is poor. And I'm baking so much I've got flour on the ceiling.

Above, an apple pie. Your basic. Mine has an apple filling that contains sucre canne complet non raffiné (the sugar of many names: Sucanat, rapadura, etc...the one that is not refined at all and has some nutritional value to it) and a crust of white whole wheat pastry flour and 60% butterfat butter, something which I think does not exist in the States. No, it is not margarine. It is butter. Just made with 60% butterfat instead of your 82% (in France) butter, which makes me feel a little less guilty when I eat it. You can get the recipe at Martha Stewart, just make the swaps that I did. The filling is basically 8-10 granny smith apples cored and sliced tossed with about a tablespoon of lemon juice, some cinnamon, about 1/4 cup of sucre canne complet, a tablespoon or two of whole wheat flour and some small pats of the lower fat butter. It's still a rich dessert, but just a little bit better for you.

When I'm not baking, I'm obviously knitting. A customer ordered the loose braids cowl in cream and I thought you'd like to see it. Neutrals are fabulous, aren't they?


Order a loose braids cowl right here. If you want to make your own loose braids cowl, the knitting pattern is also for sale in my shop.

P.S. I joined Instagram. Find me here: instagram.com/friedinbutter

Posted on March 2, 2014 |

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