Corn Tortilla Chips
Chili Con Carne
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.