Decorating

FALL IN THE COZY HOME

Fall

The first day of fall is finally here. The crisp air, the pumpkin spice lattes EVERYONE talks about endlessly, bonfires, leaves changing colors. It is definitely my favorite season. Definitely the best season for fashion and for getting your house ready for colder weather. So, I hope you enjoy your upcoming autumn months… Here are some ideas to cozy up your home and a recipe for my favorite apple pie!

https://www.pier1.com/plaid-wine-throw/3632911.html?cgid=throw-blankets#nav=top&rd=bed-bath_throws-blankets&origin=gridswatch

 

https://www.westelm.com/products/beaded-ikat-verve-pillow-cover-t4618/?pkey=cpillows&isx=0.0.2900

Beaded Ikat Verve Pillow Cover

One of my favorite things to do in the fall is reading a good book with a hot cup of tea. (of course on a rainy day).

https://www.westelm.com/products/ocean-waves-tea-pot-e2003/?pkey=ccoffee-and-tea&isx=0.0.0

Ocean Waves Tea Pot

https://www.williams-sonoma.com/products/fellow-stagg-pour-over-kettle-with-thermometer/?pkey=cspecialty-coffee-maker&isx=0.0.2300

Fellow Pour-Over Kettle with Thermometer, Copper

Apple Pie

Apple Pie

Ingredients

  • 6 Tablespoons unsalted butter
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 pinch of salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup water
  • 4 large red apples, cored and thinly sliced

Pie crust ingredients

  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons (2 sticks) cold unsalted butter, cut into pieces
  • ¼ to ½ cup ice water

In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.

Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.

Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. Makes 2 disks.

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Melt butter in saucepan over medium heat. Stir in white sugar, brown sugar, salt, cinnamon, and water. Bring the syrup to a boil, stirring constantly to dissolve sugar, then remove from heat.
  3. Unroll pie crusts, press one into a 9-inch pie dish, and place the apples into the crust. Unroll the second crust on a work surface, and cut into about 8 1-inch wide strips. Criss-cross the strips over the apples, or weave into a lattice crust. Crimp the bottom crust over the lattice strips with your fingers. Spoon caramel sauce over pie, covering lattice portion of top crust; let remaining sauce drizzle through the crust.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake until the crust is golden brown, the caramel on the top crust is set, and the apple filling is bubbling, 35 to 40 more minutes. Allow to cool completely before slicing.

 

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