You know those instances where it seems like nothing is going right? I’ve had a lot of those in my lifetime, but my most recent string of setbacks led to what could possibly be one of the tastiest little morsels I’ve ever put in my mouth.
As our garden has been producing a ton of food lately, I’ve had canning and stocking up for winter on the brain. After all, we live in Idaho and you never know how much snow you’re going to get here or how long it will stick around. What I do know is that I really don’t like having to pull on multiple layers and venture out into the snowy abyss in my frozen car, especially for some food item that is only for fulfilling a craving. Natalia has been on an applesauce kick lately. I mean, the kid can eat a full container of it in a day or two and still be begging for more. I’ve made my slow cooker applesauce plenty of times for her and figured I’d pick up a bag of apples to get some canned and ready for food storage.
I tossed my apples, brown sugar and cinnamon sticks into my tiny little slow cooker and proceeded to make applesauce. After it was finished cooking I started mashing it only to realize that the liquid from the apples had overpowered the amount of apple I’m able to fit in the tiny crock pot. I was frustrated and after a tasting, hubby said it would make a really great pie filling. Okay, so I’ll salvage it and make a pie, I’m thinking.
As luck would have it, there were no pie crusts to be found in either the fridge or freezer. Not wanting to make a trip to the store, hubby suggested I make my own pie crust. Not something I have done before, (& a little bit daunting in my mind since I’m a crust fanatic) I found this pie crust recipe from Inspired Taste via pinterest and dove right in. It wasn’t until the dough was made that I read the line about refrigerating for a minimum of one hour, maximum of two days. At this point, it’s already almost 11 so there’s no way I’m staying up another 2 hours to refrigerate and bake.
The next day I start rolling out the crust dough, pretty thrilled with myself and feeling a bit domestic. No joke, I get the entire two crusts (top and bottom) rolled out and ready before it dawns on me that I don’t even own a pie plate.
After a little bit of thinking I made the choice to use a cupcake tin since it was really the only think I had other than a square brownie pan. I used a small glass bowl and cut out circles about an inch larger around than the cupcake openings. After squishing the crust down in there (and it sticking to my counter every time I rolled it out) I finally filled each pie and created a crust for the top. I was able to make about 18 little mini pies with the same materials I would have used to make one regular pie.
I was (and still am) pretty proud of myself for coming up with alternative at every setback. I know it may seem like a small victory for some of you veteran cooks out there, but I’m by no means a baker or a chef.
I can’t help but wish that fall would hurry up and get here already so I can make some more of these. I do have to warn anyone that makes them–Don’t be alarmed if you realize you’ve eaten a whole tray of them in a night. It happens to some of us and we don’t pass judgement around here, especially if there’s dessert involved. 😉
What’s your favorite way to have apples or have you ever had what seemed like a failure turn into a complete success?