I want pie. I want it now. I want it bad.
With ice cream.
Screw my diet. I want pie. Served up by someone who gives a damn.
*sighs*
Dang! I suddenly want pie, apple pie, anybody's apple pie. Haven't had a really good one in years, but I don't care. I want pie!
As a friend commented last night after a drink or two, "I love motherpie and applehood." This recipe sounds like just the ticket.
yum. double yum.
I'm so happy to see recipes here!
Been marinating and cooking up a storm this last week with family and friends in town. Fresh fruit and ice cream was on the dessert menu - great for steamy, often rainy South Florida evenings.
Hey Renzo - you'll be happy to know that my little Key Lime tree is growing well. Can't wait to harvest home-grown little limes for my pies! Also found some limes from the Rio Grande Valley in south Texas at the market.
It is strange to live in SoFlo and not get local produce unless it's at a farmer's market. Almost all goes to export (out of state or further). However, we are awash in very tasty and refreshing local watermelon.
Oh,
YEAH.
Murfmom:
I planted a key lime tree here (Palmetto) from a seed I imported from Miami. It's about six feet high now and we got our first batch last winter. MmmmmmMaMaMa Ma Margueritas! Priorities, y'know, but
Next year, pies.
Amen to that! :>
Generally, I'm a cold-hearted bitch. And yet I care. I care!
When is someone going to get around to inventing the Smell-o-vision monitor?
As this is pretty much the same recipe I use, I will attest to its yummy goodness!
I've never used the egg-white technique on the crust though, so I'm definitely going to try that next time. I'm thinking it will solve the problem I have occasionally of a soggy bottom crust?? Thanks for that tip.
Here's a simple tip back atcha, for making a decorative top crust:
Fold the top crust in half, then in half again, so it's a quarter-circle cone shape.
With a sharp knife, cut about 4 one-inch angled slits down each straight edge (pointing down towards the rounded edge), and one slit right at the top "point" of the folded dough. Hope you can picture my explanation.
When you unfold it on the pie, you'll have nice, pretty "chevron" shapes as air vents.
Hmmm.... I'm gonna have to go make me an applie pie my o my!
I love the ideas of a smell-o-vision monitor AND key lime margaritas!
Alas, I'm at the office for one of my consulting clients. The only olfactory input I'm getting is office ladies griping in two languages about their workload.
At least I have my brand spanking new, silver keyed MacBook Pro for company.
It's yummy, too!
At least I have my brand spanking new, silver keyed MacBook Pro for company.
O happy day! A food thread AND a Mac thread!
(i love my MacBookPro too)
The story was almost as good as the recipe. One would expect that of LM.
I am also from hardy foodie stock on both sides of the family. We are so very lucky to have grown up eating real food.
My grandmother had a similar recipe. The difference is that the apples were from her own tree. In fact, she grew nearly everything. I still have a hard time over fifty years later enjoying eating anything I didn't grow. The flavor difference is so great between what was picked this afternoon and what was shipped for a week that it's like a different food.
Happy Fourth and here's to Mom and Apple Pie and those great Group Blog recipes.
Dude, your dad's awesome.
YUM!!!!!
I'm tucking this recipe away for the fall and apple season. I refuse to do this to my hips during bathing suit season.
Sorry LowerManhattanite, but you lost me with the packaged pastry and the shortening pastry.
The ONLY pastry for sweet pies is butter-shortening quick pastry. Unbelievably light, quick, easy to make, flakey as all get out, hard to screw up.
In a food processor with a blade add:
One and a half cups flour,
A quarter teaspoon Kosher salt,
A teaspoon sugar,
A quarter cup butter, right out of the fridge and hard, cut into inch sized cubes,
A quarter cup vedgetable shortening, right out of the fridge and hard, cut into inch sized cubes,
Push pulse until the butter and shortening are in kidney bean sized chunks, then add:
Three tablespoons ice cold water, (sometimes more).
Push pulse until the butter and shortening are in small pea sized chunks, and the dough clumps and holds together when you grab a handfull and squeeze it. Test it before you get to the pea sized clumps, if its not clumping, add a touch more cold water and pulse some more. A little too moist beats too dry, as a too dry mix will be unworkable.
(Those pea sized clumps of fats are what create the flakyness of the pastry when you roll it out and bake it, so don't overmix, and don't over roll the dough).
Flatten the dough into two roughly similar balls, flatten into thick pancakes, wrap or bag them to keep the moisture in and put them in the fridge to chill for 15-20 minutes, before rolling.
Use a marble or ceramic roller that has been well chilled in the freezer, and use a rolling cloth.
A rolling cloth is just a square piece of canvas that has been saturated with flour. The pastry won't stick to the cloth, and the cloth allows you when finished, to handle the dough with out breaking it.
While I understand some people are psyco fans of the apple cinnamon, my favorite is Apple Blackberry.
Half Orange Cox Pippen, the best apple in the known universe, but an old heritage breed, ( otherwise, Granny Smith), half blackberries, a quarter cup sugar, and a table spoon tapioca beads, ( soaks up the juice and thickens the filling).
A quick and killer apple treat is half a cup of apple-cinnamon filling, inside a phylo sheet, buttered and folded into quarters before filling, the top pinched like a large crab puff, lightly icing sugared after baking, drizzeled with caramel sauce, served with real vanilla ice cream.
I don't care about applehood or motherpie, but I am so glad to see this NEW site!
Congratulations, guys, on putting together a post-Steve site. Now, can you just find some one as good to write his historical/political pieces, I'd be happy enough to eat a rhubarb pie!
I apply a thin wash of milk on the pie crust before placing it in the oven; it gives the crust a nice glossy finish. I also add raisins that have been cooked in a little dark rum (family tradition - my Dad always wanted raisins in the apple pie).
I always make two pies for Christmas dinner, and they hardly ever last until New Year's.
I was surprised to see actual profanity in LM's post. Previous, all the bas words contained this kind of sh!t. Either way, good stuff. I've been periodically checking tnb and am glad to see the proud tradition being carried on. cheers to that and to apple pie
After lg's post yesterday, Peach Cobbler, I ran out to my peach tree and alas..... no peaches this year. Haven't been out there in awhile so good reminder to check before they're all over the ground and my neighbor is asking if he can pick some off the tree... "Sure, pick them all". No time for these things. So no peaches, no peach cobbler, Mr. Peachy Tree on strike this year.
Today Apples!!!! Yummy pie! I can make a great Crisco pie crust! My Mom taught me. Haven't made pie in ages though. mmmmmmmmm with ice cream YUM! Lookin' a the photo was good too. Wanted to lick the screen.
I've been trying to OD on apples recently anyway. Dammit they're the best fruit. High flavanoids, good stuff. So, rather than the pie, I pealed and sliced up a big Red Delicious in a bowl and sprinkled cinnamon and itty bitty nutmeg atop. Scant trace of vanilla yogurt.... mix it up and .... dammit, it was good. Not pie. It is too hot to turn on the oven. I'll save it for the Holidays. Great recipe and story LM!!
There was a time I'd have gone all bitchy about ready-made pie crusts, but that time is past. I've had good results using the roll-out kind. They might not be quite as transcendentally wonderful as my grandmother's pie crusts (made with lard and so fluffy-light they'd have risen right out of the pan were it not for the filling), but they can be pretty good. And when you're trying to juggle all the other things in your life and squeeze out some time for them, a decent ready-made crust satisfies.
Do the right thing by the apples and the egg wash and everything else and you and all your friends will simply say, "Yum!"
Does anybody out there know how to soften up brown sugar that's gone hard? I have a whole canister of the stuff that I can't bring myself to throw out, and now I really want to use it.
Ghostcatbce--is the canister whackable or not? How hard is it? (I've had good effects just going after the stuff with a hammer, if it's in a bag that can be pounded on.)
Otherwise, your major bet is trying to get the absorbed water out. Since refridgerators are dessicating , suggest taking the lid off and stuffing it in there for a while--this may however pick up odors from whatever else is in your fridge so make sure everything else is sealed up. Freezer should work as well.
If you can 'wave the container, put a damp papertowel on top, and microwave it 20 seconds at a time. Worked for me once.
Thanks dudes! Will try.
Great blog, and I love apple pie too, but apples ripen in late summer through late fall. Why make an apple pie now, with last fall's apples that have been in cold storage for nine months, when the trees are bursting with ripe peaches, plums, cherries and nectarines?
LM,
Has anyone given thought to maintaining the foodblog that Steve started?
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