Ah Thanksgiving- the rush to get into the turkey line at our local Wilson Farms and combat the grumpy drivers in the mad series of rotaries on the way home. Then the massive cooking conquest followed by a victorious feeding frenzy.
A perfect place for me to interject with a dessert or two. :)
My fathers favorite is apple pie, so that was a must- classic! I never have very much luck doing it with a top crust as well, so I stuck with just a bottom one. To avoid drying and burning, I covered it with aluminum foil half way through.
You can never have enough apples!
2 c. flour
1/2 c. butter, softened
1/2 c. cold water
5-6 apples (granny smith, or mix some sweeter ones if you like) the size of your pie tin will also determine exactly how many you will need.
1/4 c. sugar (or you can replace some of this with honey- its a good experiment)
2 t. cinnamon (I always go a little crazy though)
1/2 t. ground cloves (these are mostly for the scent, so if you don't like them, don't add them)
1/4 c. raisins (optional)
Preheat the oven to 425F.
Combine all of the ingredients for the crust in a bowl until it forms a smooth dough. Wrap in plastic wrap and chill while you prepare the rest.
Peel and cut the apples into slices. Mix in the dry ingredients and toss until all the pieces are evenly covered.
Depending on how soft your dough is (mine was very soft) you can press it into the bottom of your pan with your hands. If not you can use a rolling pin and roll it out. Press into the bottom of the pan and fill with the apple mixture.
Bake at 425F for 10 minutes then reduce the heat to 350. Depending on the size of your pie, bake for 40-60 minutes (check on it at 30, then check every 10 minutes or so). If you find it is getting to dry on the top, cover with aluminum foil half way through.
You can top it with something too- maybe crumble topping if thats your thing, or try a top crust (mine just always burns or dries out ... it just never wants to behave). But give it a try- be adventurous!
So there is a lot of turkey killing at Thanksgiving, so as a tribute (or somewhat satirical mocking, I am not sure which) I made some thanksgiving turkey cupcakes!
For the cupcakes I used the same recipe as the election-night cupcakes (check the archives). Its a basic devils food cake recipe and works wonderfully! So follow that.
For the decoration:
1 c. unsalted butter, softened
6 c. powdered sugar (you may need a little bit more or a tiny bit less depending on how stiff it becomes or how stiff you want it to be)
1/2 c. milk
2 t. vanilla extract
Mix it all up in a large bowl with an electric mixer until its completely smooth. Its very sweet! Its good for decorations, but if you are going to use it on a cake, it may be a little overbearing.
I mixed in some food coloring and used Oreos (ok... mock Oreos) for the eyes. Serves me right for buying mock Oreos- they didn't want to split cleanly.... Tack on the oreos with the white side up for the eyes, then pipe on the feathers in one color. Make a yellow beak, eyes, and a red dangly thing. You can keep going with decorating the feathers. GO CRAZY!
13 poor turkeys this thanksgiving.... all eaten and enjoyed.
Ironically, no one in my family is all that fond of the real thanksgiving turkey....