Invisible Apple Cake

I pinned a recipe for this Invisible Apple Cake a few weeks ago because it looked pretty neat, and I was ready to try something new and different. And I certainly got all that.

Cutting all the apples thin was what took the longest, but in my opinion there’s almost something calming about it. Plus, I may have eaten just about every other slice I cut.

Next, I had to mix up some batter, coat the apples in it, lay them in the pan, and drizzle the rest of the batter over it. Pretty simple. The last thing I did before sticking it in the oven was sprinkling some sliced almonds on top.

In the end, this dessert wasn’t as good as I’d hoped. I guess that’s what you get for looking into healthier desserts…it’s the sugar and cream and butter that makes sweets so good. Honeycrisp apples probably would have been a better choice than the Gala that I used, since most of the sweetness comes from the fruit, but I don’t expect to be making this again. Nothing wrong with it, but it wasn’t anything extraordinary.

It did look pretty, though.

Apple Pie with Lattice

Last weekend, I made an apple pie. Usually, when I make pie, I top it was a “crumble crust”, as my family calls it—a sort of streusel topping. This time, I decided to try something new and attempted a lattice for the first time.

I found this tutorial helpful when getting started:

Once I had a basic idea of what to do, I was able to make some changes from the basic lattice and add my own touches. Weaving the strips together was actually surprisingly easy, as was the braiding. The hard part was trying to keep the strips from breaking as I worked with the small pieces, especially as the dough became more and more handled.

By the time I made it to the roses, the dough was very overworked and flaked apart at the lightest touch. Keeping the flowers from breaking was a very delicate process, but I managed to (slowly) get it done.

Every time I make pie, I like to roll up the extra bits of dough with cinnamon and sugar to make these little bite-sized morsels. It’s a trick that’s passed down through my family for years. Bake them for a few minutes, and they’re absolutely delicious. However, after doing the roses, the leftover dough wouldn’t even stick together! We had to make do with crumbles. Not as pretty, but they still tasted good.

Overall, I think that the pie looked pretty nice for my first time making a lattice. Just a tip, if you’re ever working with pie dough: be careful not to overwork it! I definitely learned my lesson, and I’ll be much more careful next time.