I had a wonderful time teaching these two beautiful women how to bake. They were quick learners and they created some beautiful French pastries! We spent time talking about the how beautiful fresh fruit is and about keeping things simple.
They couldn’t wait to bring their creations home to their husbands!
With apple season in full swing here in western Wisconsin, it’s easy to create simple treats to compliment any fall wild game meal.
We made chocolate topped eclairs, a fresh berry tart, and 2 french apple crumb pie (my husbands favorite)!
I love apples with wild Pheasant or any wild game. It’s so easy and tasty. The apple compliments the pheasant -by giving the meat a nice apple aroma. Serve with roasted butter cup squash and a fresh baked apple pie for dessert. And there you have the makings for a lovely cozy fall dinner! Bon appetite!
French Apple Pie
6-8 assorted apples ( I use Haralson, McIntosh, and Farmer green or Granny-smith)
2 1/2 Table spoons of quick tapioca
3/4 cup sugar
1/2 tsp cinnamon
1/2 fresh squeezed lemon
1 prepared pie crust
Slice apples and mix all ingredients in a large bowl. Place pie crust in 9″ pie plate and fill with apple mixture.
Topping
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 tsp salt
1 tsp cinnamon
Place all ingredients in food processor and pulse until topping sticks together about 10-15 pulses. Or, using a pastry cutter cut until all the butter is mixed in.Carefully using your hands pinch topping together to form clumps and spread crumb topping evenly over apples and bake at 400 for 15 minutes, then turn temp down to 350 and bake for 45-60 minutes until pie is bubbling around sides. Cool completely before cutting to allow pie to set.
Related articles
- An Appetite for Apples (wholefoodsmarket.com)
- How can an apple pie be baked without so much runny juices (wiki.answers.com)
