You see its that wonderful time of the year.....mold and fungus time. It seems there is some type of fungus amungus again..it hit me last year at this time too. It has never really froze hard here in Cincinnati and we are still having rain...lots of rain...standing water everywhere. My face was swollen, my ears feel like I'm underwater, well, I won't go into further description...suffice to say I am a mess and thank goodness I do not have webcam turned on At least it seems to be a little. better .I can at least hold my head up to type right now8o/
I had a Presidents Day post all ready to do, but best laid plans. I was gonna show off my Presidential Pyrex
with it's white glass and copper trim and eagle. And, here is a great pie..................................
- APPLE-CHERRY FILLING
- 8 large Braeburn apples, peeled and cut into 1/2-inch-thick wedges (about 4 1/2 lb.)
- 2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup butter $
- 1 (12-oz.) package frozen cherries, thawed and well drained
- 1 teaspoon lemon zest $
- 1/3 cup fresh lemon juice $
- 1 teaspoon ground cinnamon $
- PINWHEEL BISCUITS
- 2 1/4 cups all-purpose flour $$
- 1/4 cup granulated sugar $$
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt $
- 3/4 cup cold butter, cut into pieces $
- 2/3 cup milk $
- 2/3 cup firmly packed light brown sugar
- 2 tablespoons butter, melted $
- 1/4 cup finely chopped roasted unsalted almonds
- SERVE WITH
- Sweetened whipped cream (optional)
- 1. Prepare Filling: Preheat oven to 425°. Toss together first 3 ingredients. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture. Cook, stirring often, 20 to 25 minutes or until apples are tender and syrup thickens. Remove from heat; stir in cherries and next 3 ingredients. Spoon apple mixture into a lightly greased 3-qt. baking dish. Bake apple mixture 12 minutes, placing a baking sheet on oven rack directly below baking dish to catch any drips.
- 2. Prepare Biscuits: Stir together 2 1/4 cups flour and next 3 ingredients in a large bowl. Cut cold butter pieces into flour mixture with a pastry blender or fork until crumbly; stir in milk. Turn dough out onto a lightly floured surface; knead 4 to 5 times. Roll dough into a 12-inch square. Combine brown sugar and 2 Tbsp. melted butter; sprinkle over dough, patting gently. Sprinkle with almonds. Roll up, jelly-roll fashion; pinch seams and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a single layer on top of apple mixture.
- 3. Bake at 425° for 15 to 17 minutes or until biscuits are golden. Serve with whipped cream, if desired.