Day Four Prompt: Who do you like to be with when you’re feeling sad?
Looking at the days prompt and as I thought about this, I realized that I don’t really go to anyone person when I’m sad. If I do I will go to my baby sister and baby brother because they always seem to make me laugh as well as look at things from a different point of view.
I realize that most of the time when I’m feeling down I will cook something. I will start working on a new recipe, sometimes its something I pulled from one of my cookbooks or I will just see what I have in the house and go from there.
There’s just something about working in the kitchen that makes me feel better and things are a little bit brighter when I create something.
Well I’ve been a little down this week, not good for the Christmas season and I should have kept it all to myself because now I’m even more confused. Guess that’s why I decided to redo the pie my daughter made which was an Apple/Cherry Pie a confusion of flavors that worked.
The pie my daughter made was good, it was just missing a good healthy dose of sugar, so I remade it and added sugar and a little more spice. When she tasted it she shouted that’s it, that’s what I wanted to make. So I guess that means it reminded her of when she made it with her stepmom when she was younger.
Now I have to admit that the flavors came out great, plus I soaked the cherries in a little root beer whiskey that I had on hand, but the look of the pie was way off. I don’t know how to crimp or flute or whatever you call it, I can’t do it to make the crust look pretty. Oh and remember even if they say it’s a non-stick pie pan, grease the pan or the pie will stick 🙂
Does anyone else turn to the kitchen when a little down?
Peace, love and all that jazz!!
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Piecrust for top and bottom 9-inch pan
1 can cherries
4 medium green apples
½ cup sugar
1-cup brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
Drain cherries completely
Peel and thinly slice apples.
Add apples and drained cherries in a large bowel
Add the sugar, brown sugar, cinnamon and nutmeg. Toss to coat.
Pour fruit mixture into pastry-lined 9-inch pie pan. Dot with butter. Layer top crust, seal and flute. Slit top crust to allow steam to escape.
Brush top crust with an egg wash.
Cover edges with foil.
Bake at 375 degrees for 25 minutes. Remove foil. Bake for 25 minutes or until top is golden and filling is bubbly.