Pie crusts (The first of a 3-part series)

I make the best apple pie. Really. I do. I mean, I suppose it could be tied with someone else, and if you prefer dutch apple then perhaps mine won't suit your fancy.

But, if you like a delicious apple pie with a lattice crust, then my pie is for you!

Alas, the recipe is not "mine." It is recovered from an online source and modified slightly after trial and error. Since it's not an old family secret - I will share my recipe. Just not today.

Today, I am sharing the basics of most pies: The crust. However, rest easy. In the coming days, I will share my holiday creations...with pictures! So do not fear. You too can try the BEST apple pie ever!

You can find the crust recipe here, but this is how I do it.

Refrigerate, for a good long while, the bowl, pastry blender, and shortening. Really, I'd chill all this stuff the morning before (if you plan to make the pie crust at night, for a pie the next day) or the night before (if the pie is to be made the next morning, crust and all).

In the COLD bowl mix - with a fork or whisk - two cups of flour and 1 teaspoon of salt. Then, with a COLD pastry blender and a COLD 1/2 cup of shortening, cut in the fat. Basically, you want to use a large bowl and from one side of the flour mound to the other you want to move in a "rolling" manner. Swooping down, working the shortening, until you have a "course cornmeal" consistency. It IS possible to overwork the dough - which will leave a chewier crust. Basically, if you still have some pieces the size of the end of your pinkie finger, go ahead and stop. Big golf ball-sized globs are not cool.

Now, with a cup of water ICE COLD (I literally put ice in and swish it around), go ahead and slowly add the amount that you need. Mix with a fork. The original recipe calls for 1/2 cup, but I usually use less. You want the dough to just come together, so add a little at a time. Too much (or too little, for that matter), and your crust will be brittle to work with.

Divide in two, wrap in saran wrap or place in a Ziploc bag, Refrigerate for four or more hours. Overnight is perfectly acceptable.

To roll, add flour to a clean surface, and your rolling pin. Flour your hands, work the dough into a rough ball, and with as little movement as possible roll the dough out. Add flour as needed to prevent sticking. Place into a greased (or buttered) pie pan. You fill the pie, and then place the top part on. The trick is to manipulate the dough as little as possible!

If the crust breaks - do not fear. Place the broken pieces in the pie crust, and press the pieces together against the "fault" line. That little line might turn out to be a little less desirable than the rest of the pie, but you won't notice such a small part! Neither will your guests.

For a lattice crust, you cut the rolled out top in strips. Make a perpendicular cross with your two longest strips, and then work down from there. Lifting the pieces that you want on top, leaving the pieces laying down that you want under. Go here for some pictures. They use the same method, but don't start with a perpendicular cross like I do. I also cut fatter strips, because I think it looks prettier.

Now, unfortunately, crusts take lots of practice. In order to be ready for Christmas (without being inundated with pies), go ahead and make crust cookies. Use cookie cutters to cut out shapes in rolled out dough. Sprinkle with cinnamon and sugar, bake at 400 or so for 10 minutes...or until the edges turn a little golden. Consume with glee, making notes of changes for next time.

I also want to add that some swear by buttered crusts. There may be more wonderful ones out there. However, following the above recipe gives be wonderfully flaky crusts, every time. AND, the ingredients are always something I keep on hand - in the pantry.

Sometime in the next week, I will post the apple and pumpkin pie recipes from Thanksgiving. Neither are mine (sob!) and one is a total diversion from my natural ways - but both were TOTAL hits this holiday!

62 days?!? How about some Apple Butter?

62 days? How on earth has 62 days come and gone without so much as a hint at my blog?

It has been a busy fall at our house. Thankfully, it has also calmed down a great deal. I was tutoring in the evenings twice a week. While the money was nice (really nice, in fact) - I can see now that it just wasn't worth it. My kids still ask me, daily, if when I pick them up we're going home or to meet Dad so I can go tutor. I tell them - EVERY DAY - Mommy isn't tutoring any more. It's like they're traumatized. They jump up and down, whooping their arms, when I announce that Mommy is taking them home. Causes a little bit of remorse, you know?

The children aren't the only one showing signs of neglect. For the first week or so after tutoring ended, my husband told me several times each night: "I'm happy that my wife is back, I was tired of spaghetti." Okay...okay...I get it. Mommy doesn't get to work additional hours. It may not be a "woman's" place - but the home is certainly MY place. Don't get me wrong, I love teaching - and it enriches my daytime. It's just that half the reason that I got into teaching was the schedule. I had forgotten that motivation, and got a little greedy. It's not all bad though - I socked enough money away to get family annual passes to Universal Studios!

Whatever the fall was like, winter is looking better. My house is clean, I'm caught up in my classroom, and I'm finding time back in the kitchen again. Upon urging from my husband, and a few loyal, neglected, readers, I thought I should return here as well. Refreshed, renewed, and ready for THE season!

I have some goodies coming in the weeks ahead - my annual fudge, bar cookies, and this year I will be trying peppermint sticks! I have some tried and true recipes, a few new finds, and some carrots screaming to be made into a cake. But this is all "planned" not created. In other words, there are no drool-worthy photos or treats to share...today.

What I DO have, friends, is apple butter. Yummy, yummy, apple butter - made easy. In a crock pot. Now, the downside is that you do have to devote the day to apple butter making. But, it's low mess, low energy, and high YUM factor!
Got this here.

5 1/2 pounds Granny smith apples
4 cups sugar
2 teaspoons cinnamon
1/4 teaspoon salt
1/4 teaspoon ginger

First, prepare the apples. Loyal readers will remember my list from awhile back. I got an item on my list early - in preparation for Thanksgiving pie making. The peeler/slicer/corer made quick work of most of the apples. I just had to run a knife through the slices for a good chop. It was a pretty rough cut, I didn't take too much time chopping the slices - and they were not in pretty, uniform pieces.

Then, in a BIG bowl, mix everything above together. I found two clean hands worked best for this job.

In a crock pot (no small ones, a medium to large), set on high for one hour. Then on low for 9 - 11 hours. Stir occasionally, more as the apples break down. Over time, you will see the mixture go from apple pieces, to a sauce, to a smooth apple sauce. Use a whisk to assist in this process of making things smooth and spreadable. Then, as you cook it longer it will turn that lovely brown, apple butter color. Might I suggest that you consider tasting it once the apples break down into a smooth sauce. I really thought this apple butter needed a bit more spice. If you like it more apple-like, then this will be just fine.

It makes a real lot, so canning, gifting, or freezing will likely be in order. Unless you have a big family, or REALLY like your apple butter!

Consider serving with french bread, either warm and fresh, or day old and toasted with butter. It's perfect either way!