Our Life in Apple Pie

This is one of my favorite pictures, from one of my favorite mama-of-two memories:
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well, actually it’s this photo:
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I remember:  Luke worked an outage, the girls and I picked apples from the dance-class tree.
I remember:  we shared an apple pie for dinner, melted Vermont extra sharp cheddar atop.  We ate the whole pie, whole cream-atop milk glazed our lips.
I remember:  we made a side of maple-sugar bacon.  We ate the entire pound.
I [will always] remember:  apple pie loves bacon.
I remember: going onto bed rest a few days later.
I remember:  Lucy wore great-grandma’s apron.
I remember:  the girls took turns using the rolling pin Luke first used during the long night of my first labor.  I told Betty this and she said, oh yeah.  I remember feeling that as I began to think get-me-out-of-here.
I [will always] remember:  how fantastic rolling pins are for back labor.
I remember:  their hands and her tiny feet kicking as the pie baked.
I remember:  we spoke of boy names while we ate our pie, and while Betty ate her banana pie, certain I held their little brother within.
I remember:  Betty said, it doesn’t matter if it really is a boy or girl because we are going to love it so much either way.
I feel time will pass and I’ll remember this as the last thing we did together, before bed rest with our third and before our third daughter was born.  Before I wrote tonight, I looked at this picture.  It’s funny to look back on the original post and read how my details change, sort, stick.
Each September I’ll bake an apple pie from this exact recipe and remember how it felt to hold my three daughters so close in our kitchen.
This Maine Apple Pie and Pastry recipe can be found in the original post [HERE].
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Margorie Mosser’s Good Maine Food with notes by Kenneth Roberts.
Hot Water Pastry
1/2 cup boiling water 3 cups flour
1 cup butter, unsalted 2/3 tsp baking powder
2 1/4 tsp salt
Pour boiling water over room temperature butter in a stainless bowl. Beat with a fork until it is a smooth liquid. For best results, I like to half submerge the bowl in a sink of very hot water. Sift flour, salt and baking powder into the liquid. Stir together and chill on parchment paper. Roll out. Since the air here is salty and humid, I like to roll it out between two pieces of parchment paper.
Luckily, the girls are exceptional crust rollers.
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Apple Pie
Line a pie dish with pastry. Pare, core and slice tart, juicy apples. I like to dip them in a bath of cold water sprinkled with lemon juice and salt to keep them from turning brown. In this process we learned how good of an apple peeler Betty is. Place them in the bottom of the dish on their sides and close together. Add 3/4 raw organic sugar, 1 tsp cinnamon and dots of butter. Wet edges of bottom crust’s rim, put on upper crust, pressing the two together with a fork, using a crisscross pattern. Before placing the top pastry, we used a favorite cookie cutter shape, just for fun. Bake at 450 for ten minutes, then reduce heat to 350 for forty minutes, or until done. Bake on bottom rack for best results.

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Now, I like to use our cast iron apple peeler, corer that mounts to our counter.  It stacks the slices so perfectly in the slice.  The girls really like to crank the handle, too.
:::
And so, as Fall begins and Halloween nears I hold firm my fingers on my stretch marks formed from this third daughter and bake an apple pie.  I’ve been baking this exact pie a lot lately:  always Vermont extra sharp cheddar atop, never anything except exactly what we were looking for inside.
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:::
Happy Wednesday, Happy Fall
Happy Apple Pie Season.
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up next…
Knitting News:  The sweater’s done, just needs a button.  The lion’s done, just needs eyes.
Reading:  Blankets by Craig Thompson

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