American as Apple Pie

Monday, we had hamburgers at Ruby Tuesday with the 3 Europeans that came over to work at Joel’s employer, Digital River last week, so I had to come up with something else American to feed them on Saturday.  We broke up our tour of The Twin Cities with dinner at our apartment.
Fresh Guacamole
Corn Tortilla Chips
Chili Con Carne
Cornbread Muffins
Apple Pie
Squirt soda
Decaf Gevalia Vanilla Coffee

The recipe that I referred to called for 8 medium-sized apples.  When I made an apple pie in culinary arts school, I didn’t have enough, and so I was determined not to repeat the mistake, but didn’t want to overdo it, either. After peeling 6, I decided to finish off with 2 small ones. This time around, the pieces all fit, but the pie looked like a mountain more than a plain.

For the crust, I followed Betty Crocker’s recipe, but used half crisco and half unsalted butter.
For the filling and crumble topping, I looked at  Pam Anderson’s recipe in The Perfect Recipe Getting I Right Every Time- Making Our Favorite Dishes The Absolute Best They Can Be. She is the Executive Editor of Cook’s Illustrated magazine.

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