Follow Marmalade, a 4-foot-tall, 25-year-old anthropomorphic orange tabby cat and passionate country chef, as he bakes his signature apple pie from scratch in a cozy rustic kitchen. This heartwarming 8-image photorealistic series captures every joyful step: gathering fresh ingredients, washing and chopping apples, rolling perfect pastry, assembling the pie, sliding it into the oven, proudly pulling out the golden masterpiece, and finally savoring a warm slice topped with melting vanilla ice cream. Each portrait is filled with charming details—flour-dusted whiskers, steam curling from the lattice crust, and the blissful look of a cat who knows he’s just baked perfection. Dish Name Marmalade’s Old-Fashioned Country Apple Pie à la Mode Classic Recipe (serves 8) Ingredients For the double crust (9-inch pie):
2 ½ cups (315 g) all-purpose flour 1 tsp salt 1 tbsp sugar 1 cup (226 g) cold unsalted butter, cubed 6–8 tbsp ice water
For the filling:
6–7 large apples (mix of Granny Smith and Honeycrisp), peeled, cored, and sliced ¼-inch thick (about 2.5–3 lbs / 1.2 kg) ¾ cup (150 g) granulated sugar 2 tbsp brown sugar 2 tsp ground cinnamon ¼ tsp ground nutmeg ⅛ tsp ground allspice (optional) 2 tbsp all-purpose flour 1 tbsp lemon juice 1 tsp vanilla extract 2 tbsp unsalted butter, cut into small pieces
For finishing:
1 egg beaten with 1 tbsp milk (egg wash) Coarse sugar for sprinkling
Instructions
Make the dough: Pulse flour, salt, and sugar in a food processor. Add cold butter and pulse until pea-sized crumbs form. Drizzle in ice water 1 tbsp at a time until dough just holds together. Divide into two discs, wrap, and chill 1 hour. Preheat oven to 425°F (220°C). Roll out one disc on a floured surface to a 12-inch circle and fit into a 9-inch pie dish. Trim overhang. Toss sliced apples with lemon juice, sugars, spices, flour, and vanilla. Pile into the crust and dot with butter pieces. Roll out second disc, cut into strips for lattice or leave whole for a full top crust with vents. Crimp edges decoratively. Brush with egg wash and sprinkle with coarse sugar. Bake at 425°F for 15 minutes, then reduce to 375°F (190°C) and bake 45–55 minutes more until crust is deep golden and filling bubbles thickly. Cover edges with foil if browning too quickly. Cool on a rack at least 3 hours. Serve warm or at room temperature with a generous scoop of vanilla ice cream.
Enjoy the same pie that made Chef Marmalade close his eyes in pure happiness! #cat #kitten #india #usa #uk #pakistan #chef #AAiToon
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