Ingredients.

.Love it!!!! I love your site and this is quite the compliment. Honey has the power to balance out spice, upgrade our favorite bread recipes, sweeten up ham, and take fried chicken to a whole new level – honey is your new favorite condiment.

I used my go to pie crust recipe from Cook’s Illustrated when I made it but next time I’ll give yours a go. Sounds like you’ve got a weekend of fun planned.

c,No Whatchamacallits next week. They also work with pears, figs, peaches in the summer (any firm fruit).Yes, they are indeed called crostata but we’ve spent 2 years calling ’em thingamajigs. !Thank you for your kind words!

Traditional recipe for Chimichanga.

These things are bound to happen.

After calling ’em thingamajigs for 2 years, we’ll never get used to a new name.

I love making my pies this way too, being a swinging single myself I don’t need a huge pie and that I think it just looks way cooler this way!! Being a thingamajig has only one crust, the cheddar cheese flavor is too mild to be noticed and adding more cheese to the recipe only serves to make the crust unmanageable.

It is easier to assemble than a pie and there’s less of it. I think it’s an honor, Judy.

Scroll down for some inspired honey dishes that are sure to sing […],Buffalo wings are a necessity on game day. They would just put a slice of cheese on apple tart. Chicken for dinner gets a bad rap. Sorry if I’m a little behind with my replies and comments. The World needs more apple pie recipes!From now on I shall call them thingamagigs too.

Today we’re making Italian Mozzarella!

That is now their name, all evidence to the contrary notwithstanding. I like them because they’re smaller and a snap to make.

I made one for Zia and both she and her son loved it.

Whatchamacallits, thingamabobs, and doohickeys will all make an appearance, guaranteed. Since I am new to this commenting, I had few blogs to pass it along to, and I apologize that I had to duplicate the award Kristy just gave you. Your blog is gorgeously delicious!Just made your thingamajigger today and it was great! .Excellent and creative version of an apple pie!! Wherever did you get that idea? Many times I’ll get asked what’s for dinner and when I answer chicken I get an eye roll in response. I forgot about doohickeys..plenty of time for doohickeys! it is a common word around here as i do not have an active memory.My variation on the thingamagig is called a thingamebob, this is the one with the raisins!

I’m not at all a baker. Cookies!

I keep meaning to try one of these thingmajigs. Needless to say, I love ’em!This looks beautiful! .Loveliest thingamajig I’ve ever seen, apple or otherwise Here’s to more pie!Thank you so much, Judy. If either of us had a good memory, we’d be dangerous!And you, too, have a great day!Your photographs of the apples and the thingamajig in stages are just wonderful. Lucky for us, there are plenty of apples to choose from.Because there are fewer pie juices to contain, this pie crust can be rolled thinner than you would for a pie and, as a result, you can easily make 2 thingamajigs — as I often do and did today. I’ll likely make this myself sometime.Thanks, Chris.

(My apple pie recipe with a cheddar crust is forthcoming.)


It can transform bland chicken into something very flavorful.
I’ve never tried an open-faced pie like this before, but it does look so darn good. You’ve made a great job John!!!!

Now, make the baker some spaghetti aglio e olio! For many, it’s the glue that binds the home together.OK. And, of course, you can change this dessert completely by selecting different apples. Thanks for the smiles. or rustic pie as I’ve also heard it called. As you can see, I’m behind replying. ),Now, Tanya, you make it sound like I’ve got a “thing” for ice cream. Just moments before I read your email and the “cinnamon smell,” we commented about how nice the kitchen smelled. Uncle, Zia’s husband, liked it and I tried it because of him. There’s just something about the smell of cinnamon & apples being baked. The kitchen smells fantastic.Fill in your details below or click an icon to log in:Post was not sent - check your email addresses!Sorry, your blog cannot share posts by email.http://thekalechronicles.com/2011/09/03/gravenstein-apple-pie/,It’s Fall, Y’all!

The internet connectivity issues are alive and well here.

A warm house & the smell of apple thingamajig (Although whenever I read “thingamajig” I can’t help thinking “Thing 1 and Thing 2” lol) I must admit I’m intrigued by the vinegar in the crust.

Love your tart to sweet apple ratio, and how you don’t add a lot of sugar.

But this is a great idea!Although I do enjoy cake — it wouldn’t be a birthday without one — I very much prefer pie. It may take a while but I’ll get caught up.Oh I love your thingamajig – just heavenly!

It’s Christopher Columbus week.

We bought a peck of apples at, well, the Apple Festival in Liberty a week ago. Thingamabob Theory:Made in a E-Z Cook Oven or a Laboratory or a Microwave Mix: Thingamajig (Maybe Doohickey /Whatchamacallit ) Kerjigger If Seeds: Whatchamacallit Seed + Military Radio Seed You really capture a nice light that enhances the subject, making everything enticing! And your apple pie looks amazing!!!!

The “other” food group and the one that makes any Thanksgiving delicious. Last Friday, Kristy, of.Several years ago, at about this time of the year,Now, there are plenty of recipes around for thingamajigs and mine is based upon my apple pie recipe, with one notable exception. .I made this Saturday – it’s a lovely recipe! (See.Just like its cousins the tart and pie, you can add ingredients to the filling to suit your own tastes. I read somewhere that acid makes the crust more tender and flaky?As cold as our weather can get, a pie or casserole in the oven makes it easier to endure.