I can has sleeps?
Slept in yesterday and today, which I DEARLY needed.
This weekend we accomplished laundry, getting to Borders (with gift card and coupon!), cleaning a bit, making (and eating) apple pie, dinner out, dinner in, some nice Fall walks, grocery shopping, some other small, assorted errands, and sorting and filing various piles of paperwork.
Your quote of the day is something I found scribbled down on a random scrap of paper, with the notation that is was while I was on tour somewhere in South Carolina:
(Three local gruffs talking about war, retribution, and forgiveness)
MAN 1: We should just bomb the hell out of 'em!
MAN 2: Didn't you just hear the same sermon I did?
MAN 3: About turnin' the other cheek, you mean?
MAN 2: Jesus said it.
MAN 1: *grumble* Yeah well...
MAN 2: Hmm?
MAN 1: You know, if he wasn't our Lord and Savior, I'd say Jesus was a panty-waist.
So I've been baking since my mom let me into the kitchen. She trusted me to cook solo by age 9 (providing she was in the next room). I've had pie-crust lessons from my mom, freind's moms, two grandmothers, and a Home Ec teacher. I've tried oil crusts, rising crusts, shortening crusts, butter crusts, and combo crusts; I've tried refrigerated and un-refrigerated doughs; I've tried stone, wood, enamel, formica, and various plastic surfaces, as well as the time-honored floured tea-towel. I, STATE YOUR NAME, cannot make a standard pie crust. I can make bread, shortbread, graham crusts, nut crusts, oat crusts; I can make biscuits and puff-pastry and cookies and cakes and even marzipan, all from scratch. I can mae apple crisp, apple cobbler, apple sauce, apple-pan-dowdy, apple bread, apple-cake, apple muffins, and apple cookies. Not apple pie. At age 30, I have decided that I am not even going to TRY to get a pie-crust right, not until I am a grandmother, when I will have Grammy Magic, and everything I make with just be perfect, because I will be Grammy.
In the meantime, I combined and adapted two other recipes into this one, which happened to come out very very niceley. Even better with ice cream. An no, this is NOT low-carb, but it does have considerably less sugar than Betty Crocker's recipe.
Apple Pie, with the No-Worry-Crust (9" pie)
BOTTOM CRUST:
1 1/2 C. AP flour, or 3/4C each AP and whole wheat
1/2 tsp. salt
1/2 C. shortening
4 Tbles COLD water
-Preheat oven to 425F.
-Combine flour and salt, cut in shortening until it's at the little-pea stage. Add 1 Tble of water at a time, using the pastry cutter, until dough JUST comes away from the sides of the bowl. Place ball of dough into center of pie plate, and press it out to the sides to make and even bottom and side crust.
-blind-bake for 7 minutes at 425F, remove promptly. Center may puff up, it should settle. If not, pierce it once LIGHTLY with the tip of a knife to release steam.
FILLING:
5-6 medium apples (3 Granny Smith and 2 slightly sweeter), peeled and sliced thin
1/4 C. sugar
1/4 C. AP flour
1/4 tsp nutmeg
1/2 tsp cinnamon
dash of salt
-mix everything but apples in a large bowl. Add apples and stir to coat.
-Add apple mix to bottom crust, pack into an even dome shape.
TOP CRUST:
1 C. AP flour (or 1/2 C each AP and W/W)
1/4 tsp. salt
1/4 C. sugar
1/4 C. shortening
2-3 Tbls COLD water
1/4 C. oats
-Mix flour, sugar, and salt together. Cut in shortening, to that magic pea-sized consistency.
-Add water a dribble at a time, until mix JUST begins to be cohesive. This is a kind of crumb topping, so don't make it too much like dough.
-Add oats, mix with hands
-Crumble over top of pie to form an even cover of doughy crumbs. No need to vent for steam.
Drop oven to 400F, bake for 40-45 minutes, until top is golden brown and crunchy.
This weekend we accomplished laundry, getting to Borders (with gift card and coupon!), cleaning a bit, making (and eating) apple pie, dinner out, dinner in, some nice Fall walks, grocery shopping, some other small, assorted errands, and sorting and filing various piles of paperwork.
Your quote of the day is something I found scribbled down on a random scrap of paper, with the notation that is was while I was on tour somewhere in South Carolina:
(Three local gruffs talking about war, retribution, and forgiveness)
MAN 1: We should just bomb the hell out of 'em!
MAN 2: Didn't you just hear the same sermon I did?
MAN 3: About turnin' the other cheek, you mean?
MAN 2: Jesus said it.
MAN 1: *grumble* Yeah well...
MAN 2: Hmm?
MAN 1: You know, if he wasn't our Lord and Savior, I'd say Jesus was a panty-waist.
So I've been baking since my mom let me into the kitchen. She trusted me to cook solo by age 9 (providing she was in the next room). I've had pie-crust lessons from my mom, freind's moms, two grandmothers, and a Home Ec teacher. I've tried oil crusts, rising crusts, shortening crusts, butter crusts, and combo crusts; I've tried refrigerated and un-refrigerated doughs; I've tried stone, wood, enamel, formica, and various plastic surfaces, as well as the time-honored floured tea-towel. I, STATE YOUR NAME, cannot make a standard pie crust. I can make bread, shortbread, graham crusts, nut crusts, oat crusts; I can make biscuits and puff-pastry and cookies and cakes and even marzipan, all from scratch. I can mae apple crisp, apple cobbler, apple sauce, apple-pan-dowdy, apple bread, apple-cake, apple muffins, and apple cookies. Not apple pie. At age 30, I have decided that I am not even going to TRY to get a pie-crust right, not until I am a grandmother, when I will have Grammy Magic, and everything I make with just be perfect, because I will be Grammy.
In the meantime, I combined and adapted two other recipes into this one, which happened to come out very very niceley. Even better with ice cream. An no, this is NOT low-carb, but it does have considerably less sugar than Betty Crocker's recipe.
Apple Pie, with the No-Worry-Crust (9" pie)
BOTTOM CRUST:
1 1/2 C. AP flour, or 3/4C each AP and whole wheat
1/2 tsp. salt
1/2 C. shortening
4 Tbles COLD water
-Preheat oven to 425F.
-Combine flour and salt, cut in shortening until it's at the little-pea stage. Add 1 Tble of water at a time, using the pastry cutter, until dough JUST comes away from the sides of the bowl. Place ball of dough into center of pie plate, and press it out to the sides to make and even bottom and side crust.
-blind-bake for 7 minutes at 425F, remove promptly. Center may puff up, it should settle. If not, pierce it once LIGHTLY with the tip of a knife to release steam.
FILLING:
5-6 medium apples (3 Granny Smith and 2 slightly sweeter), peeled and sliced thin
1/4 C. sugar
1/4 C. AP flour
1/4 tsp nutmeg
1/2 tsp cinnamon
dash of salt
-mix everything but apples in a large bowl. Add apples and stir to coat.
-Add apple mix to bottom crust, pack into an even dome shape.
TOP CRUST:
1 C. AP flour (or 1/2 C each AP and W/W)
1/4 tsp. salt
1/4 C. sugar
1/4 C. shortening
2-3 Tbls COLD water
1/4 C. oats
-Mix flour, sugar, and salt together. Cut in shortening, to that magic pea-sized consistency.
-Add water a dribble at a time, until mix JUST begins to be cohesive. This is a kind of crumb topping, so don't make it too much like dough.
-Add oats, mix with hands
-Crumble over top of pie to form an even cover of doughy crumbs. No need to vent for steam.
Drop oven to 400F, bake for 40-45 minutes, until top is golden brown and crunchy.