flaky pie crust Archives - The Candid Appetite

It’s not autumn, so why am I posting an apple pie recipe in the middle of February you ask? This is more of a cozy comfort fall recipe, I know, but apples are always in season here in California. Sadly there isn’t a plethora of apple orchards to go apple picking on the weekends during a specific time of year. So that being said, I was craving a slice of apple pie the other day and the only logical option I had was to make one myself. So here we find ourselves with another installment of my new favorite series on the blog, The Classics! It’s been a while since one of these posts/recipes have made an appearance on the site so just in case you’ve forgotten, I’ll refresh your memory. The first round was The Classics: Buttermilk Fried Chicken. The crunchiest and juiciest and easiest and most flavorist (not a word but I needed it to sound like the other words) chicken you’ll ever make and eat. Then The Classics: Bacon Cheeseburger graced us with it’s presence and we all sort of died a little because it was a monster of a burger. And then because two savories could only be followed by an incredible sweet, The Classics: Cinnamon Rolls debuted and taught us that large cinnamon rolls the size of your face is the only way to go.

The Classics: Apple Pie was the only logical fourth installment because I’m always looking for any excuse to make pie so that I can then go ahead and eat the entire thing by myself and not feel bad because it’s all in the name of work. I’m also always on the look out for recipes that are socially acceptable to be eaten with a giant scoop or two of ice cream. If apple pie isn’t the ultimate vehicle for large scoops of vanilla ice cream, then I don’t know what is. Thank you mamma for teaching me life’s most important lessons. I’m pretty sure I’ve heard here and there from a few sources—and by a few sources I mean I’ve been the one spreading the rumors—that pie is a breakfast food so serving yourself a slice of apple pie first thing in the morning with a large cup of coffee is totally okay in everyone’s book. There are apples in the middle, lots of apples, so it’s healthy. Don’t let anyone tell you different.

Just in case you don’t know the whole story about The Classics series, I’ll give you a brief synopsis. These posts are quick shortened posts that focus on the simplicity of these classic dishes we’re all familiar with. Recipes we’ve grown up with and have come to love. The posts aren’t filled with tons of photos like they normally are and the recipes aren’t overly complicated with hard to find ingredients. They’re just simple and straight forward and what’s more, they’re fun to make because you don’t have to worry about hard to follow directions. Sure there are a millions recipes out there for apple pie etc., but there aren’t a million of my version of the classic and perhaps it’ll become your go to recipe as well! Sold? Well then go head and get to baking! Don’t forget to snap a few pictures during the process and share them with all of us on Instagram! Tag the photos with #TCAclassics so that we can easily find them. I’ll even share them around in the newsletter! More importantly though, you’ll have a giant apple pie all to yourself once you’re done and that’s motivation enough if you ask me.

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In case you didn’t already know, I happen to be a big fan of shepherd’s pie and I’m always looking out for new and exciting ways to reinvent this classic dish. Between you and me, I’ve toyed around with the idea of a handheld portable version, that of which I’m still working on. The concept of eating shepherd’s pie on the go just sounds so appealing to me. One day I’ll get it right. If you’re looking for a more traditional shepherd’s pie however—and I use the term “traditional” loosely as I’m not an expert on this dish at all—then you might want to take a look at this Shepherd’s Pie, it was on the site a year or two ago, when I first started out. I guess, it’s more of a cottage pie since it’s made with ground beef and not lamb. For this one though, I decided to be more classic with the filling, so I did make it with lamb. I have to confess that I’ve always had a fear of cooking and eating lamb for some reason. Even now, I actually don’t eat it often. In fact, the only time I do is when I go to my all time favorite Indian restaurant. They make a spicy lamb curry that is to die for. Served over basmati rice and garlic naan for dipping, I could die happy then and there. But anyhow, like I was saying, that’s as far as my experience with lamb goes, so this is a nice step out of my comfort zone.

I love how in cooking or baking—it’s the same with most things in life actually—we get into these comfort zones which become difficult for us to step out of. We end up making the same dishes over and over again, utilizing the same recipes again and again, because we’re used to them. Because we know they won’t turn out bad (for the most part). They’re reliable and safe. I’m all about feeling safe and reliable in the kitchen, which is why Taco Tuesdays and Pizza Fridays is a thing at my house. I sometimes have to remind myself that it’s okay to shake things up a bit and explore new ingredients and dishes from around the world. It’s perfectly acceptable to be adventurous when it comes to food. In fact, it’s necessary. I sincerely believe that it makes you a better cook and/or baker and it expands your horizons. And that’s always nice.

So what does this all have to do with a potato pie, you might ask? Well, it’s a freaking shepherd’s potato pie for crying out loud! I don’t think I need to say anything more, but I will. A flaky, buttery pie crust filled with lamb and veggies in a light gravy and topped with thinly sliced potatoes and sprinkled with cheese and fresh thyme. It’s a new take on one of my favorite dishes and it’s out there, right in front of your face looking to tempt you. Looking to make you a shepherd’s pie believer. So won’t you just bite the bullet and make this pie along with me? I promise you won’t regret it.

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