So much happened this weekend.
Thursday, I attended a #BlogKC/#KCBloggerMeetup event at Sak’s Off 5th Avenue. I didn’t know what to expect and when I walked in, I was a little overwhelmed. I was given a $25 gift card and a name tag at the front and then we all got to do some major shopping for 2 hours. In between the exhausting shopping (such a tough job) snacks were provided – brownies, savory tarts, cream puffs, and sangria – and more gift cards were given out. I walked out with a new shirt and some fellow blogger friends. Pretty successful if you ask me.
Friday, I had dinner with Kellen and a few friends at P.F. Changs. We were gettin’ our noodles in to prepare for the Color Run the next morning.
I’m sure you can guess that Saturday I ran the color run with some friends. Ohhh my gosh they aren’t kidding when they say it’s the “happiest 5k on earth.” It was so fun! Every kilometer, volunteers squirt you with paint. It’s like chalk and they put it in ketchup/mustard containers and you can get as colorful or not colorful as you want. There were 30,000 people who signed up for this color run… isn’t that CRAZY? It was a really awesome experience and the race went by so quickly. Easily the most fun 5k I’ve ever run.
Afterward, I spent the day hanging out with my some of favorite people. Perfect weekend.
Nothing can top off a good weekend like a HUGE slice of pie. So if you had a good weekend, make this pie and finish yours off well, too. If you didn’t have a good weekend, then you should still try this pie… it’ll make it better.
Have you heard of the color run? I had never heard of it until about 6 months ago.
Creamy Brown Butter Yogurt Apple Pie
Adapted from: Food.com
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- ¼ cup plain yogurt
- 1 teaspoon cinnamon
- 5 cups apples (5-7 medium)
- 1 unbaked pie shell
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 cup firm butter
Heat oven to 400°F. In 1-quart saucepan, cook 1/4 cup butter over medium heat, stirring constantly, until melted and lightly browned. Cool completely, about 15 minutes.
In a mixer, beat 1/2 cup granulated sugar and the egg until light and fluffy. Beat in 2 tablespoons flour, vanilla, and cinnamon. Beat in cooled butter and yogurt. Gently stir in apples. Pour into crust-lined pan.
In medium bowl, stir together all streusel ingredients except butter. With pastry blender or fork, cut in 1/4 cup butter until mixture looks like coarse crumbs. Sprinkle over apples. Place pie on cookie sheet in oven.
Bake 20 minutes. Reduce oven temperature to 350°F and cover edge of crust with strips of foil to prevent excessive browning. Bake 40 to 50 minutes longer or until apples are tender and crust is golden brown. Let cool and eat!