If you follow me on social media at all then you know that last night was our very first Farm to Fork dinner that I collaborated with Maker's Workshop, Country Table Delivery, and Red Onion. This week has been a crazy one and last night made it totally worth it because the night could not have been any better! It was a community gathering where local people came together to donate their time and talents and spent an evening getting to know each other and ate an amazing dinner with all farm fresh and local ingredients!
I made apple pies on Sunday...mini apple pies. They are adorable and delicious. I made them last year for the first time and fell in love. I have a confession...I never used to like apple pie. I didn't like the big chunks of apple, but I loved the crust. True story, my best friend and I still to this day are the perfect pie eating pair. She loves the filling, I love the crust. We could polish off one of her grandmother's cushaw pies (similar to pumpkin in taste) by ourselves, two spoons in hand. It's still one of my favorite memories. It brings me back to fall in Tennessee which is one of the most beautiful places when fall rolls around. I love all Fall things, like apple pie...
My mini apple pies have smaller chunks of apple and a good crust layer on top and bottom so they are right up my ally. This time though, I added some amazing spiced whip cream to the top inspired from Offbeat + Inspired and let me tell ya. It's a game changer.
Just cover me in whip cream and I'll die happy.
