Bea’s Pie

Dear Bea,
I promised you that when I got around to making myself an apple pie, I’d do a tutorial for you. Here it is. Just for you.

That is my pastry blender. It is essential for making a crust by hand.

Cut your shortening into your flour with that thing until it looks like this:

Fine crumbs. It took me years to figure that out. (That’s what biscuit dough is supposed to look like as well by the way. Amazing how learning one small trick makes all your cooking that much better, isn’t it?)

When it looks like that, add the water until it forms a nice dough, but not too sticky. Then, you move on to rolling it out.

Admittedly, I am not the best roller. I tend to get Edie to do it for me, but lately she’s been making me do it myself. I’ve learned that it doesn’t have to be perfect, as long as the crust is uniform in thickness and big enough to cover the bottom of the pan. You can sort of fudge it from there.

And then, dump your apples on top. I put extra apples in my pie because that’s the way I like it. Cover with the top crust, poke a few holes in the thing and bake. Since my crusts never quite perfectly fit over the top of it, I don’t bother too hard with sealing edges, which means putting a cookie sheet under the pie in the oven. Otherwise, you will smell burning apple pie for weeks on end when you turn the oven on.

And done. Serve hot or cold, plain, or with ice cream or yogurt. It’s quite suitable for breakfast, lunch and dinner.

And I have a few in the freezer for you to taste when you visit in December. We can’t wait. Maybe we can get Edie to teach us how to roll out sugar cookies. She’s wicked good at those.
Till then….

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