{"id":28663,"date":"2013-03-02T18:00:29","date_gmt":"2013-03-02T23:00:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28663"},"modified":"2013-03-02T18:00:29","modified_gmt":"2013-03-02T23:00:29","slug":"bottomless-apple-pies%e5%ba%95%e3%81%aa%e3%81%97%e3%82%a2%e3%83%83%e3%83%97%e3%83%ab%e3%83%91%e3%82%a4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28663&lang=en","title":{"rendered":"Bottomless Apple Pies
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\"\"<\/a><\/p>\n

Bottomless Apple Pies<\/strong><\/p>\n

I was in a mood for an apple pie, but I didn’t want to make a whole regular sized pie. It’s one of the lessons I’ve learned. If we have sweets in our house, we’ll eat it. Sometimes we even eat them mindlessly. I like to eat a small amount of sweets once in a while, but I don’t want to have too much sitting around home. So I decided to make a few individual sized apple pies. Since I used these shallow dishes, it didn’t make sense to have crust both at the bottom and at the top. I loved these bottomless pies. It’s so easy and quick to make! I added lots of orange zest to the filling, which gave a nice refreshing citrus flavor.<\/p>\n

Bottomless apple pie: apples, lemon juice, sugar, salt, flour, orange zest, cinnamon, frozen pie crust(I prefer Pillsbury’s)<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u5e95\u306a\u3057\u30a2\u30c3\u30d7\u30eb\u30d1\u30a4<\/strong><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Bottomless Apple Pies I was in a mood for an apple pie, but I didn’t want to make a whole regular sized pie. It’s one of the lessons I’ve learned. If we have sweets in our house, we’ll eat it. Sometimes we even eat them mindlessly. I like to eat a small amount of sweets […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-28663","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28663","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28663"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28663\/revisions"}],"predecessor-version":[{"id":28676,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28663\/revisions\/28676"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28663"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28663"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28663"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}