Long time no blog. It’s been a busy August but now the boys are back in school and life is back into its painful fall routine (and its painful question, “Whose turn is it to get up at 5:50 a.m.?”).
In three weeks of the last month, we jumped in icy Alturas Lake, hiked to Sawtooth Lake, jumped into the not-as-icy but still brisk Pacific Ocean near Ventura, California, hiked around Jenny Lake in the Tetons, got splashed by cold whitewater as we rafted the Snake River, and crossed state borders so many times we couldn’t count. (Of course, every time we crossed into Idaho, we would belt out the state song, “Here We Have Idaho.”)
I could easily elaborate on each of those travel adventures but, suffice it to say, we had some good times with our tall boys (currently 6-four and 6-six).
Now to the main reason for this blog: to brag and to share a favorite family recipe (just in time for fall apples). Last Friday we had a neighborhood party/carnival. Part of that was a pie-baking contest and my wife signed me up.
A wise man once said, “I like my pie in round pieces, hot or cold.” I agree and add that I’ve never had a bad pie; some have been better than others, but there is only so much havoc you can wreak when combining pastry crust and sugared fruit. Am I right? And even the bitter rhubarb can be stomached if you have a scoop or two of vanilla bean ice cream.
So, I carefully followed my mom’s apple pie recipe, cooked it golden, and carried it over to the park fresh from the oven; it was the last entry handed over to the judge.
I was concerned because local apples are not in season and I had to use Galas and Golden Delicious, two varieties that I hadn’t included before. But the crust had rolled out better than ever before and it cooked up to be exceptionally flaky.
I thought I had a shot but there are some amazing cooks here so I figured I would get an honorable mention. So I still had pulled pork sandwich on my face when they called me up to the front and pinned a blue ribbon to my shirt. One friend said I looked like “a prize steer at the county fair” . . . that still makes me laugh.
Anyway, as I mentioned on Facebook, life is too short to not share (even secret recipes). So here is my take on my mom’s classic pie recipe. Please feel free to comment with your own recipes; I am hoping there will be another contest next year and I can win by stealing your crust recipe.
Verna Walker’s “Award-Winning” Apple Pie
CRUST
Sift 2 cups sifted flour (yep, twice sifted) and 1 tsp. salt into bowl. Take out 1/4 cup. Add 3/4 cup Crisco shortening (regular or butter-flavored). Cut shortening into flour with 2 knives (or pastry cutter). Mix 1/4 cup cold water with the 1/4 cup reserved flour to make a paste. Pour over flour. Gently mix together with fork, then form 2 balls with hands (add a little water if necessary). Do not overmix. Roll out one ball to fit your pie plate. Trim excess from edge.
FILLING
Mix together:
1/2 cup sugar
4 Tbsp. flour
1 tsp. cinnamon
Sprinkle over 4 1/2 cups of cooking apples. (Romes or Jonathans if available). Put apples into pie shell and dot with butter. Roll out second ball of dough for the top, fold in half, and cut slits or vents. Moisten edges of bottom shell. Press top down on edge, trim as needed, then crimp the edge together with your opposable thumbs (if available). Place foil under pie tin, bringing sides up to cover the pie. Bake 40 minutes in 425˚ F oven. Fold down or remove foil and bake 5 to 10 minutes more to brown the top. Happy baking!
