Hello everyone, well I am still here, but having guest for 10 days is just way tooo long. I am sort of in a coma and my house is falling down around me. I will say Leavenworth was so beautiful (which I have no pictures of, because my battery died and I forgot to pack the extra one)
I did want to share a very yummy pie I made, perfect for fall. Brown sugar pie, well sort of. I cook with rapadura instead of brown sugar but I felt it was too intense to use alone in this recipe. So I used half rapadura and half sugar (evaporated cane) and some molasses. I thought it gave it a bit more intensity then just brown sugar but not too overpowering. It was very rich and I loved it with just some raw apple slices on the side. Even if you do not cook with rapadura, I encourage you to try using half brown sugar and half sugar with some molasses. I think you will enjoy and find the flavor more complex. I will be back when I can get off the couch and find my living room again :-o xoxo
Brown Sugar Pie, Sort Of
1 pie crust, unbaked
1/2 cup rapadura or brown sugar
1/2 cup sugar or evaporated cane
2 TBL. molasses
1/4 tsp salt
1 tsp vanilla
1 TBL dark rum
2 TBL milk
2 TBL. flour, whole wheat pastry
2 TBL melted butter, cooled
Pre-heat oven 350 degrees.
Whisk all ingredients together (but not the pie crust !!!) in a bowl, pour into pie crust and bake 35-45 minutes. Till crust is lightly browned and filling set. Allow to cool and enjoy !!!