We’re traveling this week, and I’m almost done with a really good book that I can’t wait to share with you all, so all matters theological kid-lit will have to wait just a bit longer. (But good news for those of you who have been looking for longer chapter books for your older children! It’s an area of books we’ve long wanted to stretch out into, and now I sort of have to, since I have a voraciously reading 7 1/2-year old. And I just have a few chapters to go…)
Our travels this week took us to a family reunion in southwestern Illinois, where there was (oh glory of glories) a pie-safe AND a pie refrigerator AND we ran out of space for ALL THE PIE in both. I grew up — and still am — pretty geographically distant from most of my extended family, and since I don’t use Facebook I’m not always as closely connected as I’d like. But as soon as folks started arriving with the desserts, I knew: these are my people.
Our very own pie fridge for a day!
Pie, pie, pie
Strawberry, lemon meringue, apple, banana cream, cherry, rhubarb, pecan, Kentucky Derby, and key lime pies all made an appearance, plus blackberry cobbler, snickerdoodles, Aunt Ruby’s banana cake, M&M cookies, cheesecake and more I can’t even remember: it was a feast. Oh, right, and there were also barbecued pork steaks (cooked on a massive smoker that you need a truck to haul, by my cousin’s husband and my uncle, who have also tried their hand at competition barbecue: I told you these were my people!), coleslaw, potato salad, and beans. You know, if you wanted something other than pie.
Sugar coma, I defy you
My mom’s famous lemon meringue pie
The fourth of July is coming up later this week, and I hope it will find you with friends, family and pie. For families (and pie), I am mightily grateful. And during the summer — so often a time of reconnecting with family — may we also remember those who aren’t in families, or have lost a loved one. Summer can be lonely. Let’s try to remember to reach out: maybe invite somebody into our gatherings, or even take them a pie.
Need a recipe? Here’s my mom’s apple pie recipe, with my own modifications on the crust (just because I like the taste of butter in pretty much every situation: although yes, you are right, Mom, Crisco makes for a better texture).
She’s right, you know.
My Mom’s Apple Pie, Mostly
makes 1 double-crust pie
5-6 cups (depending on how deep your pie pan is) firm, tart apples, such as Granny
Smith, Braeburn, Pink Lady, or Haralson. Mom likes Golden Delicious. We part company here.
3/4 – 1 cup sugar, depending on how tart your apples and how sweet you like your pie
2 T flour
1 t cinnamon
1 t vanilla (the vanilla is key, people)
cold butter, for dotting
Preheat oven to 375.
Mix apples with sugar, flour, cinnamon, and vanilla in a large bowl. Pour into prepared pie pan, lined with one pie crust. Dot with cubes of cold butter – about 1-2 T total.
Cover the fruit with the second crust, trim extra, fold the edges under, and crimp. Slice 4-6 vents in the top and sprinkle sugar all over. (Cinnamon, too, if you’re feeling fancy, but plain sugar is best.) Bake at 375 for 45-50 minutes, or until crust is browned and filling is bubbling.
Double crust for a 9-inch pie
2 1/2 cups flour
1 t salt
2 T sugar
8 T (1 stick) cold butter, cut into 1/4-inch pieces, plus
12 T (1 1/2 sticks) cold butter, cut into 1/4-inch pieces
6-8 T ice water
In a food processor, mix flour, salt, and sugar until combined (or mix in a large bowl). Add 8 T butter and pulse until the mixture has the texture of coarse sand (or cut in by hand with a pastry cutter). Scatter the remaining 12 T butter over the flour mixture; pulse until the mixture is pale yellow and has the consistency of coarse crumbs (or cut by hand with a pastry cutter). Turn into a large bowl.
Sprinkle ice water over the dough, 1 T at a time, tossing with a fork to evenly distribute. After 6 t, press down with a rubber spatula until the dough sticks together. If dough won’t hold together, add 1-2 more T (too much water will make the dough tough, so be careful). Pat the dough together and divide into two balls.
Flatten each ball into a disk and wrap in plastic wrap. Refrigerate for 1 hour or put it in the freezer for 15 minutes before rolling.
Turn one disk out on a clean, well-floured surface. Sprinkle the top with a little flour. Starting in the center, roll out in each direction to form a 9 to 10-inch circle, checking to make sure it’s not sticking on the bottom. Using a bench scraper or spatula, gently fold circle in half and lift into pie pan, unfolding to cover the bottom.
Repeat for the top crust, and cover the fruit. Fold edges over, trim excess, tuck it under, and crimp using your fingers or a fork.
One little thing can revive a guy…