The big news for today? Eric is home after being gone over a week on a school trip! He visited the Appalachians, parts of Georgia, Chaleston, and Memphis. I was very lonely and bored this past week, and I'm glad he's home! I want him to write a guest post about his food/dining experiences on the trip. I don't know if he's going to go for it though. :) Maybe he'll announce his decision in the comments section?
He brought me back something from Georgia that I thought I'd share with you guys. I've never heard of it...
Mayhaw Jelly made from the fruit of Mayhaw trees!
I have no idea what it's going to taste like... but something tells me I'm going to like it. I bet all of the southern belles eat mayhaw jelly. This seems like something Scarlett O'Hara would eat as a snack before going to a party and hunting down Ashley.
I think I'm going to try it on some toast today. Do you like mayhaw jelly?
I'm a big fan of jellies, jams, preserves and butters. Just the other day I counted six jars of jam in the refrigerator door. That's too many. When I lived at home, Mom and dad used to get mad because the jars would take up so much room in the refrigerator. It's only so long before Eric gets mad at me, too.
Apple plate courtesy of mom.
I'm not a very organized blogger, because I don't plan well and bake/post recipes for upcoming holidays and events. Instead of giving you a St. Patrick's Day recipe, I'm giving you an apple pie recipe that might have been more suitable for this past fall. Sigh.
Or maybe apple pie with ice cream is a dessert that's welcome all year long.
For this pie, I used an all-butter pie pastry dough. I switched over from a butter/shortening pie dough to an all-butter pie dough a few years ago and haven't looked back. A little butter never hurt anyone, sugar plum. It makes your hair shiny and gives you womanly curves.
I've been wanting to try this for a while; instead of using sugar, butter, flour, lots of spices, etc., I simply used sliced apples, apple butter, and a little bit of spice for the filling.
It worked! This pie turned out really well and was easy to make. I love spicy, sweet apple pie with buttery-flaky crust. Mmm. I used Cameo apples for this, by the way. They were excellent. Possibly my new favorite apple?
You can't have apple pie without vanilla ice cream! I whipped up this simple batch in my ice cream maker and oh my... I died.
Made with cream, whole milk, eggs, sugar and good vanilla extract. That's all you need for good ice cream... no xanthan gum or high fructose corn syrup necessary.
Double Crust Pie Dough
6-7 cups thinly sliced peeled apples
1/2 cup apple butter
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground clove
Heat oven to 400 degrees F.
Roll out half of the pie dough, on a lightly floured surface, and fit into a pie dish.
In a large mixing bowl, stir together apples, apple butter, cinnamon, ginger and clove until well combined; pour into pie dish.
Roll out remaining pie dough, place on top of apples, and pinch edges to seal. Optional: Whisk 1 egg and 1 tablespoons water together and brush over pie dough for a shiny pie crust.
Bake 50-60 minutes or until deep golden brown and bubbly. Cool on a wire rack before slicing.
Vanilla Ice Cream
2 large eggs
1 cup whole milk
1 1/2 cups heavy cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
Whisk eggs and milk together in a large mixing bowl.
In a large saucepan, over medium heat, whisk together cream and sugar; bring mixture to a simmer, whisking frequently. Gradually whisk half of hot cream mixture into eggs until well combined. Whisk egg-cream mixture back into saucepan containing remaining cream. Cook, whisking constantly, until custard reaches 170 degrees F, or coats the back of a spoon.
Pour custard into a large mixing bowl, whisk in vanilla, and cover and chill overnight.
Freeze cream in an ice cream maker according to manufacturers' instructions.
Makes 8 servings