|Oh gosh, never mind the Campbell's. I bought them and never used them and am ashamed to have over-sodiumed canned soup in my pantry.|
What I came back with was about 32 pounds of apples - A big box of Empires, a large bag of Jonagolds and a small bag of Braeburns.
The following Thursday we canned apples and my one box made 12 quart jars of beautiful appley-goodness to put up.
We have been enjoying apples for snacks, stewed apples with dinner (apples simmered in a bit of butter and spices) and of course....
Apple Pie!! I don't know why, but I was so scared to make a pie this year. I haven't made an apple pie in over two years. I've made plenty of chicken pot pie, so it didn't make sense. But my crust never turns out quite right and for some reason Apple Pie just needed to be perfect.
Well. I'm just gonna toot my own horn here for a second and tell you this crust turned out AMAZING. Hehe. I knew it was good when Ben started cutting into it and it made the most delicious, crispy, flaky sound I've ever heard. We both kind of stopped and giggled about it.
The trick I finally found? Once you cut in your fats you add the water in while fluffing the dough with a fork. Not a spoon, like I've done. Not mixing it with your hands, like I've done. Fluff with a fork so there's as little smushing as possible. Now, the sad part is the Betty Crocker recipe I've been using for years actually says this, but since when do I listen, eh? Teach me... Do it like it says next time. Turned. Out. Perfect.
The only problem with the trip is I wish Ben could have gone (working) and I had gotten more to put up (trying not to be greedy/overwhelm myself). But I think I might just go back and get more.... ;)