½ cup vegetable shortening or unsalted butter
1 ½ cups all-purpose flour
½ teaspoon sea salt
½ cup cold water (cold tap water with some ice cubes in it)
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
½ teaspoon sea salt, and more to garnish
1 teaspoon vanilla extract
6 green apples- peeled, cored, sliced
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat oven to 400 degrees F. Grease a 9 inch pie dish and set aside.
2. First, make the pie crust. Mix shortening or butter with flour and salt using a fork or pastry blender until it’s crumbly. Add as much water as needed to hold it together, and continue to mix gently with a fork. Place over a floured surface, and cut into half. Roll out one of the halves and use it to cover the bottom of the pie dish.
3. Sprinkle cinnamon and nutmeg over the apple slices and toss to mix. Then place them into the pie crust lined pie dish. Wrap the top pie crust in saran wrap. Place both the top pie crust and pie dish in the fridge while making your filling caramel sauce.
4. In a medium pan, heat butter on medium heat until melted. Then add in the 3 tablespoons of flour to form a paste. Add the water, ½ teaspoon sea salt, vanilla, brown sugar and white sugar and bring to a boil. Then reduce temperature to low and simmer (keep caramel sauce on simmer until you’re using it or else it may harden).
5. Take out your pie crust and pie dish out of the fridge. Take about ¾ of your caramel sauce and pour over the apples in your pie dish. Then roll out and cut the top pie crust into thin strips, and create a lattice top over the apples. Using a pastry brush, brush the rest of the caramel sauce over your pie. Then sprinkle the top with sea salt.
6. Place pie in the preheated oven and bake for 10 minutes. Then lower the oven temperature to 350 degrees F and bake for an additional 35-45 minutes or until the apples are softened. Once baked, allow to cool a bit and serve with vanilla ice cream.
In a full-length mirror reflect your ass make a sexy face I’m not the only one feeling this way I’m a corpse, I mean my lower part the thing that was dead is now hard I believe in your ass Do you want to work[on a song] with me? Don’t look away if i were to ask you if you know about me You’re really like a magnet So, SUCK [note: ew] sorry ke i’m just kidding This is getting crazy…we’re the same age so let’s speak casually I must have had erotic thoughts, a gentlemen is also like this this is a given I liken a new constellation in the night’s sky to a bed Are you hesitating because I’m being too direct? being attracted You’re wearing too much I’m only getting harder I already know, if Chaerin were to listen to this song, she would diss me But still I love yo ass Because I visited your body How is it, this is crazy right? Jeremy Scott? Forget him I don’t know everything about you but it’s okay let’s go easily He might put clothes on you but I take them off, I’m greater than him I’m a cool guy fishing for you, looking at your tits I explore I am your mouth I like the mind as well but I focus on my dick I’m focusing on your bodyline A$$ A$$ A$$ A$$ A$$ A$$ Bigger than Sean Hyung I’ll give you sextuplets to hold That’s S class a$$ F that a$$ boy I don’t attend college so that “F” is not for “Failing” an exam
I write this as someone who typically eschews any form of crunchy cookie: These chocolate sables from the Kitchy Kitchen’s cookbook are amazing. And, though the lovely Claire makes them into sandwich cookies with salted caramel, I wanted a little something extra.
So I spiked some whipped cream with Art in the Age’s SNAP liquor (that would be a liquor distilled from gingersnaps. YES.), and used the delish Haleakala Creamery’s Goat’s Milk Cinnamon Caramel. Holy wowcats. This bizness is life-changingly good.