Apple-Cherry Pie

Ready to Bake

Forgive my slight detour to pies here. I figure it has pastry on the top and bottom so it must be close to on topic!

This is something I have been wanting to do for a while and finally had everything in place at the right time. The pie is a combination of apple and cherry pie filling. I used about 1/3 of the normal sugar because of the cherry filling and it's very nice, not to sweet. The top is really the experiment. I have been pondering puff pastry recently and Palmiers and got the idea that if I rolled sugar in both sides of the pastry and cut it in strips, I could get my daughter to braid the top.

She did a great job with the braiding and the pies look terrific to me. More holiday fun!

Hope you are all having fun in the kitchen tonight. I also have the 3rd 4 loaf batch of WW-raisin with cinnamon about to come out. I'm gifting those to friends and family with a little holiday note. I still can't quite get them to look as nice as Floyds. Darn that guy is good!

Eric

WOW! Made my first hand-milled loaf... and my arm'd tired but we are HOOKED on the taste!!!

Well, always looking for a challenge, I'm now wondering if I dare work hand-milled into the family THanksgiving I'm hosting (I know, nothing like last minute planning). I'll be doing French bread with the appetizer, which I usually make with KA all-purpose flour... anyone made French bread with hand-milled? Should I use hard white wheat? Would it make more sense to mix hand-milled with store-bought?

And I'd like to try at least one of the pie crusts with hand-milled - I assume I need soft wheat for that? Any special challenges I should look out for?

Any tips appreciated!

Amy