Wow, I cannot believe that this is my fourth month participating in the Secret Recipe Club! It has flown and has been SO much fun!!
The Secret Recipe Club is a group of bloggers who have chosen to participate once a month and are each given a blog from which we are to chose any recipe to make and then post about.
Every month I CANNOT WAIT to see who’s blog I will be given. It is SO exciting!!!
But, shhhhh…., it’s a secret!!
We are not supposed to tell the writer of the blog that we have them.
It’s a lot of fun blog stalking and going through their recipes discovering new ideas and “meeting” a fellow blogger.
The idea is based on the Secret Santa and was originally started by Amanda of Amanda’s Cookin’. The group has grown so much over the last few months that there are now 4 separate groups! I’m sure Amanda never imagined her baby would grow to be this big!
My group’s fearless leader is Angela of the blog, Big Bear’s Wife, and she’s been a tremendous help and source of support to all of us as has Amanda! A BIG baking hug goes out to both of them for all of their hard work!!
This month I was given a fellow New Englander’s blog. Ok, I know I’m not in New England anymore, but it will always be “home”.
My blog assignment was….
Make the pie crust and place into a 9-inch pie plate.
In a medium bowl, mix the crumb topping ingredients until the mixture resembles coarse meal; set aside.
Peel, core, and dice the apples. Place them into a large bowl.
Bring the mixture to a boil, then reduce heat and simmer for five minutes.
Pour over apples and toss to coat.
Pour apple mixture into pie crust.
Spread the crumb topping evenly over the apples.
Remove from oven and place on a wire rack to cool.
As I said before I made a few adaptations: I made the pie crust from scratch just because that’s what I do, I substituted the various spices for the 1/2 tablespoon of apple pie spice, and I tossed the apples with the mixture from the saucepan instead of pouring it over the them when they were already in the pie plate.
When I went to cut into it after it had cooled for a while, the pie was extremely soupy.
But after refrigerating it overnight, it held together very well and the flavors had really blended together to create a yummy pie. Some things are just better cold.