Apple Slab Pie
It uses vegetable fat and butter to give the pastry an other worldly lightness (and just goes to show that you don't need to use lard). The tapioca flour absorbs any excess liquid and gives the soft apples and juice a gorgeous, luscious thickness. And yes Dear Reader, this is one of those pushy recipes that I say that you've just got to make if you love apple pie. I couldn't imagine doing it any other way now.
Public Service Announcement: My Favorite Pumpkin Dessert
The internet is all abuzz with Thanksgiving culinary masterpieces, so it is only fair that I join in on the fun and share this recipe. They are called Pumpkin Gooey Butter Cakes and they make pumpkin pie feel like the third sister-wife of the dessert table. I figured many of you would be planning your […]