I am not a baker. I lack the patience it takes to make the perfect batch of cinnamon rolls or the perfect pie. Often my dough won’t rise or my crust will burn.
What frustrates me about baking is that everything has to be exact. You can’t feel things out like you do when you’re cooking. The stew tastes a little bland? Throw in some salt! That steak underdone? Throw it back on the grill! You can’t do this with baking. Over worked the dough? It’s going to come out tough. Substitute olive oil for canola oil? You pretty much better start over.
But, despite my frustrations, every time fall comes around I get the urge to bake. There are so many cozy recipes just waiting to be made.
This past weekend I went apple picking. Currently there is a half-bushel of apples sitting in my kitchen begging to be turned into something delicious. Like this Caramel-Pecan Apple Pie.
I can just imagine the heavenly aroma filling my kitchen. The sweet apples coming together with spicy cinnamon, crunchy pecans, and a decadent caramel sauce. It’s fall perfection.
I’m just hoping that by following some helpful tips from the Taste of Home Test Kitchen, and acquiring a little patience, I’ll finally be able to bake the perfect autumn pie.
Test Kitchen Tips
When making pie pastry, shape the dough into flat disks instead of balls before chilling. The dough chills faster, and once chilled, it’s easier to roll out.
You can form a lattice crust on waxed paper and refrigerate. Once it’s firm, carefully invert or slide the lattice onto the filled pie and flute the edges.
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