i'm always trying to think of ways to put my passion for food to use. recently, i walked into a very cute local pie shop the next town over, and it just had this warm welcoming feeling of home. as i browsed the variety of pies sitting behind the glass display after i ordered my slice of french silk pie with a cup of local michigan cherry coffee, the inspiration came for this DJF post.the secret: it's not difficult to make a delicious pie crust and pie filling. the technique for any pie is the same. with a punch of passion, kick of creativity, and bit of inspiration, it's possible to whip out a counter full of delicious pies. and the fun part comes in here: tweaking the ingredients to create a variety of different pies, and using your artistic mind to determine how you're going to present it: a lattice work, cutouts, crumb toppings-- the options are endless.
the more i thought about it, the more i wanted to bake an apple pie in honor of the coming of autumn and the abundance of apples in michigan. always intimidated by lattice work and pie dough, i was taking a risk by altering this crust recipe to make it healthier with some butter modifications. it didn't turn out that bad! it came out of the oven looking decently presentable... i just hope the crust hasn't lost too much of its flakiness due to the butter substitution. welp, at least now i can totally have my pie and eat it too!
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