giant apple pie pockets: we’re winging it edition.

even in a household run by two females hobos with sweet tooths (pronounced tooz) the size of an average totem pole, it is completely possible to run out of something desserty to eat. you know that day has come if i’m sat at the edge of the sofa-bed, which has never been reverted to its proper state of living room decorum since the day we discovered that we couldn’t be bothered. my eyes for once leave the hypnotic gaze of my laptop screen and look towards the general direction of the kitchen, mentally scanning the room with the precision of a murderous robotic thing from the movies. you know.

anyway, turns out we have apples, cinnamon and the exact ingredients needed for a pie-like thing. so using half the measurements from the modestly titled: never never fail pie pastry recipe, and sort of improvising the next few steps we made two of those beuts. a bit too much it turns out, but at least we won’t have to face the anxiety all over again tomorrow.

apple pie filling:

• two medium apples
• like 4 teaspoons brown sugar
• like 1 teaspoon of lemon juice
• and as much cinnamon as you can handle.

mix the four items, let sit for a few minutes. say, as long as it takes to roll out the dough. fill the dough with that, score and maybe wash with the egg whites from the pastry recipe. 

oven at 350 for about 35 mins? again, our oven’s a beast so i’m always nervous about that.

i did a silly thing by pouring the juice from the apple-sugar mix on top towards the end. DON’T DO IT. you probably know better than me. but it’s tempting, but don’t. it gets the bottom all soggy.

and that’s how the post ends. soggy bottoms.