sally's baking addiction triple berry pie sally by thuddleston on deviantart

Alright, let’s talk about…art. Specifically, this piece I stumbled upon. It’s got a certain…vibe. A certain, dare I say, *aesthetic*.

Sally by Thuddleston

So, I saw this image, and my first thought was, “Wow, that’s…something.” You know? It’s got a kind of haunting quality, a certain ethereal feel. The artist definitely knows what they’re doing with the light and shadow.

Now, I know what you’re thinking. “Okay, that’s nice, but what does this have to do with anything?” Well, nothing, really. I just felt like sharing it. But hey, while we’re here, let’s transition into something completely different: baking a pie. Because why not?

Rustic Apple Pie – Because Art Makes You Hungry

This isn’t your grandma’s overly-sweet, perfectly-crusted apple pie. This is the kind of pie you’d make after a long day of, I don’t know, pondering the meaning of art. It’s rustic, it’s imperfect, and it’s utterly delicious.

Ingredients:

• 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter, cut into small pieces
• 1 box (14.1 ounces) refrigerated pie crusts
• 1 tablespoon milk or cream
• 1 tablespoon coarse sugar (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Toss to coat evenly.
3. Roll out one pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges.
4. Pour the apple mixture into the pie crust. Dot the top with butter pieces.
5. Roll out the second pie crust and either place it over the top of the apples (venting with slits) or cut it into strips for a lattice top. Secure the edges to the bottom crust and crimp.
6. Brush the top crust with milk or cream and sprinkle with coarse sugar, if using.
7. Cover the edges of the pie with foil to prevent over-browning.
8. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. Remove the foil during the last 15 minutes of baking.
9. Let cool completely on a wire rack before slicing and serving. A scoop of vanilla ice cream is highly recommended.

There you have it. From pondering a rather intriguing digital painting to baking a perfectly imperfect apple pie. Now, if you’ll excuse me, I have some pie to eat while I contemplate the existential nature of pixels. Enjoy!

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Sally By Thuddleston On DeviantArt

thuddleston.deviantart.comSally by Thuddleston on DeviantArt

sally by thuddleston on deviantart. Sally by thuddleston on deviantart