taking a pie break.

Remember when I mentioned that Thomas' kindergarten class was going apple picking?  He brought home his bag of apples and demanded pie.... what can I say?  my kind of kid!

We made them mini-sized, and baked them in muffin tins.

If you are looking for a fantastically yummy apple pie filling recipe, then look no further.  I love this one (and I have no idea who to credit, because it's printed on a sheet of paper, and very stained, hee hee.)

Apple Pie Filling

2/3 to 3/4 cup sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp grated lemon peel
1/2 tsp lemon juice (I usually sneak a bit more in - I love the brightness it gives the pie)
6-7 thinly sliced, peeled and cored cooking apples (granny smith is preferred in our home!)
1 tbsp cold butter
milk

Pre-heat the oven to 425 F.  Combine all ingredients, except butter and milk.  Pour into pie crust, and dot the top with butter cubes.  Cover with pie-crust-top and brush milk on top.  Bake for 40-50 minutes, until the crust is golden (you may want to cover the edges with foil if you find they are browning too fast.)

 Can you guess what I had for breakfast?

mmmmmm.....

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