Saturday, September 8, 2012

Apple Pie

It took 2 1/2 hours for her to make.  Likely closer to 3.  She has made pies with her dear 'older' friend a few times now.  She's been getting better at it.  She goes over to her house a couple of times a year and they makes a dozen or so crusts to freeze.  They make at least one in to a pie, has lunch with her and then comes home.

I never made pies.  My mom hated making pies.  I bake.  I cook.

My favourite pie crust recipe is one my Gramma gave me - you mix it in the pan and it involves no rolling.  Perfect for me.

It was good that her friend was here.  She kept her calm when the crust was breaking apart.  I was ready to help her make a new batch when I realized we just needed to add more water.

Why is it that so many things become so complicated?  Pies shouldn't be complicated.  I've heard some people say that they are so easy, so fun to make.  I think she'll  get there before me.

"Maybe I should put a little less honey in this time.  Last time it was too sweet."

She is creating this recipe.  Deciding which ingredients will make her pie good.  Make it melt in the mouth, delight the consumer.

Make her pie win.

She's mixing, rolling, placing, blending, slicing, filling, pouring, sprinkling, brushing.  Shaping this lump, these sweet rounds, into her own creation.  I can stand back.  I make supper and watch her.  Where did my little girl go to?

The problems are overcome, and then the pie is complete - after what seemed like an eternity to bring it to perfection, it is placed in the oven to cook and brown.

It is lovely - wins 3rd place at our Niagara Food Festival - Children's Division.  Here's the recipe - it is sugar free, minus the sugar sprinkled on top but that was mostly done for looks!  I think next year we might just try one of our gluten free pie recipes...
(I've kept all the details to making the crust out - any crust recipe says the same thing - no brainer)

Rowena’s Sugar Free Prize Winning Apple Pie

Crust (makes 2 crusts)
2 cup all purpose organic unbleached flour
1 tsp honey
¼ tsp salt
¼ tsp True Cinnamon (fair trade)
¼ tsp Nutmeg (fair trade)
1/3 cup butter
1/3 cup lard
4-5 tbsp cold water

Egg white beaten for brushing over crust

8 cups Paula Red apples (or enough apples to overfill the crust) peeled and sliced thin
1 whole apple, cored
1/3 cup local honey
1 tsp True Cinnamon (fair trade)
Little nutmeg (fair trade)
1 ½ tbsp unsalted butter
Dash lemon juice

Local goat milk

After egg white has dried on crust, place whole apple, honey, cinnamon, nutmeg, butter and lemon juice in blender.  Blend to liquid.  Arrange apples in unbaked pie crust.  Pour liquid evenly over the apples.  Add a drizzle of honey.  Place other crust on top. Brush with goat milk.  Add a sprinkle of sugar if desired.  Bake at 425, covered with foil for 10 min.  Then 50 min (it was a deep dish pie) at 350 – removing the foil the last 20 min.