Category: Fall

I love to pair figs and cheese. Nothing beats that sweet and savory combination. I used mascarpone and a bit of cream cheese for the filling. I made one tart prior to this with goat cheese that my family deemed too strong. When they have specific criticism like that, I take it pretty seriously, considering 99% of the time, they’ve inhaled my desserts before they can properly assess for flavor, taste, texture, which I’m doing constantly throughout the baking process and after I’ve served it. I swapped for mascarpone and am very happy with the results.

If I am forever known as the crazy pink pearl apple girl, I’ll gladly accept it. On Instagram, I tried to give myself the title “unofficial pink pearl apple ambassador” so it sounds less obsessive but honestly, I am truly, madly, deeply in love with these fruits.

Typically when there is a recipe I like, it gets filed into the “must-make” folder and I’d forget I put it there. Not with this one. After seeing the Cinnamon-Swirl Apple Slab Pie in the Martha Stewart November issue, I knew Sunday would be pie day in my PJs. I told my friends I was busy. Apology was given in the form of homemade pie.

If you’ve seen my slab pie assembly how-to video, I made it in a jelly roll pan as stated in the recipe. For bake number 2, I used a 9″ pie dish. See the how-to! I love slab pies but thought a round pie would be pretty given the swirl shapes were also circular.