Friends came to visit and brought us some apples. That means making something with apples, since merely eating them is… well… merely eating them…

It’s fun seeing folks you haven’t seen in years. Bobby and I worked together at Vencor Hospital in San Leandro back in the late ’90s and early aught’s. (They changed the name of the hospital/corporation that owned it right around the time I was moving east.)

We’ve kept in touch online for quite a while and a few years back, he married a wonderful woman, Peg – who also became an online friend. The online part became real when we finally got to meet in person. It was love at first sight! We were already old friends by the time we got our first real huh and kiss. Gotta love the internet!

So here I am with apples and a desire to make something fun to commemorate the two who gave them to us…

After careful consideration, I decided the Frog Sour Cream Apple Pie was in order. I made it a couple of years ago and really liked the concept of thinly-slicing the apples instead of cutting them in chunks.

Before deciding on the pie, I had pulled a piece of puff pastry from the freezer, also forgetting that I had a pie crust I had made the other day for a pumpkin pie. I always make the double crust recipe and had only used one…

So… Instead of making the streusel topping, I just used the puff pastry. It worked out great. In fact, after reading my post about the first pie I made, I think a double crust of any sort might be a better way to go with this one in the future. The streusel was good, but nothing to knock the socks off… And I do like my crust…

The only bad thing about this pie is it makes a really big pie. The filling is solid apples and small pieces are the only way to go – even for me. We’re going to be eating pie for several days.

Wait!! Pie for several days?!? Did I say this was bad?!?

I must be delusional.

Thanks, Bobby and Peg!