Mom's Apple Pie (that Mom Never Made)

The name of this blog was inspired by a colleague from the old GE Nuclear days who reached out to me last year asking for my cookbook.  It was horridly out of date, and I sent it to her with the words, "It’s not perfect – always a work in progress – but here you go."

Her response, "Lol.. I don't like perfect...." was PERFECT.

I asked her what it was she was seeking, and she responded that she was looking for a killer apple pie.  I hope she found it here.  I've been making this one for years - it's quite simple, but the "secret" <spoiler alert!!> is using one of every kind of apple.  The red delicious turns mushy and juicy.  The granny smiths give firm tartness.  The golden delicious and fujis give sweetness, and everything else adds character.

I have since found one recipe that I like even more - but it's a heck of a lot more effort.  Yay Alton Brown!  For those looking for simply perfect - use this one here.  For pure decadence, serve with Vanilla Breyers, and warm caramel sauce on top.  Hello Perfection.

Ingredients:

• 2 recipes pate brisee or store-bought crusts
• 3 pounds (about 8) apples – all varieties
• 3/4 C. plus 1 T. sugar
• 2 T. flour
• 1 t. cinnamon
• ¼ t. freshly grated nutmeg
• ¼ t. salt
• 1 T. fresh lemon juice
• 2 T. cold unsalted butter, cut into bits
• Milk for brushing the crust

Directions:

1. Preheat the oven to 450°F.
2. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9 inch glass pie plate, and trim the edge, leaving a ¾ inch overhang. Chill the shell and the remaining dough while making the filling.
3. In a large bowl toss together the apples, each peeled, cored, and cut into sixteenths, 3/4 cup sugar, flour, cinnamon, nutmeg, salt, and lemon juice until the mixture is combined well.
4. Transfer the filling to the shell, and dot it with the butter.
5. Roll out the remaining dough into a 13 to 14 inch round on a lightly floured surface, drape it over the filling and trim it, leaving a 1 inch overhang. Fold the overhand under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively
6. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar.
7. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F, and bake the pie for 20-25 minutes more, or until the crust is golden and the apples are tender.
8. Serve with warmed caramel sauce & vanilla ice cream.

Wild Black Berry Pie

Wild Black Berry Pie is four words instead of three because while this originated in my childhood as Wild Blackberry Pie, in my 30s I discovered Wild Black Raspberries growing off the W&OD trail.

Naturally I threw them in!  Add the black raspberries to the blackberries and ohh la la ... this is not a pie to be trifled with!  You can make this with blackberries, black raspberries, or any combination thereof ... you just can't go wrong.  This pie is so powerful that it pretty much can settle any debts I incur with my dad - it's his favorite.  It's lovely in its simplicity too.

Ingredients:

• 1½ C. sugar
• ½ C. flour
• 1½ tsp. cinnamon
• ½ tsp. allspice
• 2 tsp. lemon juice (squeeze it fresh please - don't buy the bottled stuff)
• 5 C. fresh blackberries, black raspberries, or any combination between the two
• 2 crust pie crust (OK to buy this in the refrigerator section - Pillsbury is usually better than I am at this stuff)

Directions:

1. Pick a large bowl full of fresh berries.  Watch out for the inevitable thorns and scratches.  They do make this taste better, FYI.
2. Wash berries and drain well.
3. Preheat oven to 425°F.
4. Mix sugar, flour, cinnamon, and allspice. Stir in with the berries and let sit together while making the crust.
5. Make (or unpackage) a double crust pie shell, and line a deep dish pie pan with the lower crust. Pour berries into the shell and cover with upper crust. Cut steam holes if it is a complete upper crust, or if you have the patience, weave a lattice crust. Seal edges either way, and I recommend you cover those edges with foil or a pie ring.
6. Bake at 425°F, 35 to 45 minutes until top crust is lightly browned and juice is bubbling through. Let cool before serving. This goes better with ice cream than whipped cream, but follow your passion.

• If the filling is close to the top of the pan, put a large cookie sheet or a sheet of foil on the lower rack to catch any drips.
• If using wild black raspberries, reduce sugar to 2/3 cup.

Why another cooking and food blog anyway??

Welcome to the first post in my new blog!  Why yet another cooking / recipe / food blog?  Well...

7. I love food, I love cooking, I love eating, and I love watching people eat the food I make.

6. My cooking will live forever.  Nothing dies on the internet, no matter how hard we try.

5. Now I can add "food blogger" to my list of mad skillz

4. When people ask for my recipes or my cookbook, it's easier to provide a URL that I have memorized than to dig it up and email files.

3. I keep looking up my favorite recipes online and in my own files - and having them in one place is nice.

2. I have copious amounts of spare time in my life.  OK, that's a lie!

1. Because I can!  Yay internet.

Welcome to my food world!  Let the fun begin - and please join the discussions!

~steph