The Independence Day holiday got me in an All-American mood, and that means Apple Pie! This one was different in that I followed the recipe to. the. letter. Except for the two-hour wait to freeze the bottom crust before adding the hot apples. I rushed it. Which could be the equivalent of pastry suicide. Thankfully, it worked out just fine. And except for not using an egg wash on the top crust for that shiny, toasty finish. My littlest is allergic to eggs and he was doing an actual pie dance in the kitchen he was so excited to eat a dessert with the rest of the family. And except for the upgrade to 1 tsp of Dalwhinnie single malt scotch instead of the generic 1 tsp whisky listed. (note to self: baking with a bottle of Dalwhinnie on the counter can be dangerous) But for me, this is pretty damn close. And once again, thanks to Baked: New Frontiers in Baking for the recipe that made me not want to stray.
End result is a pie that's delicious and a perfect interpretation of the classic apple pie.
Lorie Anderson has more than 20 years experience decorating and baking fanciful desserts. Learning decorating from her mother, at age 7 she did her first party cake (with purple star flowers and a shell border) for her standard poodle’s birthday bash. Through the years the guests became more sophisticated and the cakes more decadent.
Lorie developed her craft through classes and workshops and has worked in the restaurant and private kitchen as a creative outlet counter to a career in marketing and public relations. After the birth of their two children and raising her boys to always believe in following their dreams, she decided to do the same and open a cake design studio.
Sugar Song Cakes gives Tucson a fresh interpretation of cake and sugar design. Striving to use local ingredients, regional influences, the very best techniques, each cake is created to be enjoyed both visually and on the plate.
Sugar Song Cakes is a fully licensed and insured commercial bakery, opened June 2011.