It’s the internet rage since, I don’t know, 2-3 years ago perhaps? I’ve been dying to try my hands on making rose apple pie, and when is the best day to do that but on Thanksgiving Day, right? However, I wasn’t able to do it on this year’s Thanksgiving as I was pressed on time, and our oven was fully occupied by the turkey. A week after Thanksgiving, I decided to just go ahead and do this, regardless of any occasion. It’s an eyeful for sure, and not to mention such a unique way to surprise your guests.
When my family saw this, they couldn’t believe it’s an apple pie. Sure, I strayed away from the classic apple pie we were all used to having, at least aesthetically. However, the flavor remained the same, or almost the same. If you are someone who likes their crust, this may not be for you as it doesn’t have a top crust. I prefer to think of this as more of a tart rather than pie, actually. In fact, the next time I make this, I might just do it on a tart pan instead of a pie pan.
My go-to apple for baking has always been Granny Smith and I always peel them. I know some people prefer others or a mix of different varieties of apple like Honey Crisp, etc. If you do use red apple, you can definitely skip the peeling process of the apples, if you like. The beautiful red skin color of apples can help enhance the rose impression on this pie.
For the pie crust, I used the pie crust recipe from my Egg Custard recipe post. It’s flaky, buttery and extremely easy to make.
If you read my Turkey Ramblings post, you would know how I approached cooking the turkey for this year’s Thanksgiving. I did say that it was very delicious and everyone just loved it. And believe me, it’s true! However, we were still left with some leftovers from that big bird. And now, the dilemma was what to do with the leftovers. We could simply eat it as it is, with the gravy and lingonberry jam. Still delicious! But, admit it, it’s not as exciting to eat it compared to when you eat it on Thanksgiving Day.
I came upon my friend’s Facebook post on how she’s making pork empanada for her daughter’s snack for the afternoon. And it was like a light bulb was lit on my mind. Why not make a turkey empanada? My aunt would sometimes bring chicken empanadas whenever she comes over. Though I don’t know the recipe, I could figure out from the taste on how to do it. I didn’t have specific quantities of the ingredients as I added stuffs as I go along with the cooking.
We normally didn’t celebrate Thanksgiving in our household. If we ever did, we had never usually dealt with cooking the turkey as nobody had wanted the hustle and bustle that came along with it. We just usually had bought rotisserie chicken as a substitute for turkey (Lol). Much cheaper and we didn’t have to deal with a bunch of leftovers. (Trust me, it had made sense to us before!). Last year, however, one of my siblings had received a free turkey from the company she’s working at. Well, we had no choice but to face the ordeal of cooking it. It was about 15-18 pounds, if I’m not mistaken. I was appointed to cook it as I was the one off that day. I had found myself excited, instead of exasperated, to finally try my hands on cooking turkey. I was anxious, of course, but at the same time, thrilled to finally overcome this turkey dilemma in our house.
It’s finally the pumpkin season!!
Never been the fan of pumpkin, though. I once tried to eat a slice of pumpkin pie, but unfortunately, it just didn’t appeal to my taste. Ever since then, I never tried anything with pumpkin and pumpkin spices in any food.
However, that changed one month before the Halloween this year. My co-worker brought a homemade Pumpkin Sheet Cake Pan which was baked for her from another of her fellow grandmother. When she told me that she reserved three big slices for me to eat on my break time, I remembered making a huge gulp and my mind already raced through on whom I can share the cake with (as I knew I wouldn’t be able to eat it!).
Surprisingly though, I did eat all 3 big slices of that pumpkin cake! Guiltily, I might add. The pumpkin flavors weren’t too strong, the cake moist and soft, and the frosting. Boy, the frosting took it home for me! It’s such a basic cream cheese frosting, but when paired with the pumpkin cake, it brought everything together. It’s such a perfect combination.
I immediately asked for the recipe, and she willingly surrendered it to me knowing that she finally made me succumbed to pumpkin deliciousness. And here it is!