I’m drawn to apples once again. I know I just gave you a recipe for the best apple cake in the world, but I couldn’t resist the siren call of multicolor apples piled up at the market. Then the Nor’easter giving NYC two days of driving rain and wind started pounding on my windows, saying "Pie, pie, pie" over and over again. I tend to do what I am told. So out came the rolling pin and my trusty Pyrex.
I decided to give my normal pie routine a twist by using an apple that is new to me for pie. This year’s contender is…..the Braeburn! Why? Because it has a quality I admire greatly in an apple, and one that truly matters when it comes to apple pie –Read More