Some days I just need pie

Some days you have to look for comfort where you can find it.  I am searching, searching. As I write, hammers are pounding, Plastic replaces what were once doors, and zippers have been installed for easy(?) in and out.  I feel like I'm in a bad movie with virus' and the cats and I have been sealed in.

Mr. took a hunting trip and had his shorts all in a twist over the way his garage was looking.  Imagine! A door or two out in his garage.  Don't get me started. I'm just happy he's heading out to shoot things that fly and that will save me from incarceration.

Hopefully this chaos will cease within a few days. Otherwise I will be on the lookout for a good wig!

The other day I was in the mood for fall treats. I baked pumpkin chocolate chip cookies, and looked over a recipe for pumpkin pie punch which I thought would be a nice treat for our pumpkin carving party. Turned out it was too sweet.  Even for #1. Go figure!  I might retry the brew, cutting the sugar completely and then taste test my way for the perfect blend.

Then I decided pie would be a nice addition to the table.  I pulled out my flour cannister, and dug through my book for my mother's pie crust recipe.  It was always good for her, and I have had a fair amount of success with it as well. Then a few month's (maybe a year) while reading the lovely   Ashley Rodriguez's blog I saw a recipe for perfect pie crust.  Low and behold, it was my mother's recipe with one minor adjustment.  You will see the secret ingredient in a photo below. 

I'm sure in my mother's day fancy vinegars weren't heard of. She kept it simple, she kept it straight. My memories are sweet fruit incased in this flaky crust.  I think Ashley's recipe takes the crust to the next level.  I love to tell her it's never too late to teach an old dog a new trick, and I'm in awe of how many tricks this young talented woman posesses. At times it doesn't seem fair. How can you have a hot husband, three gorgeous children, be a talented pastry chef, photographer, writer, and be as pretty on the inside as you are on the outside? I tell ya, some people just get it right!

The pie was yummy. The crowd approved, and if I could get to my pantry without going through a sea of plastic, I think I would make another one!





I have another sifter. There's just something about this old one that I love. It's like an old friend. I've seen it in the kitchen since I was a small girl

The honeycrisp apples were great in the pie

The butter, lemon juice, sugar and spices all went in the frying pan until it was a carmel wonder. I may have cooked them a tad bit long, but the carmel flavor was just as I like it.

A if for apple

Presenting the star of the show! champagne vinegar. You wouldn't think one mere teaspoon could make such a difference, but it does. My little sis didn't think it worthy of the price tag, and that's ok.  I think it's amazing.

PERFECT PIE CRUST
200 g all-purpose flour
125 g salted butter, diced (frozen)
1 T Cornstarch
1 egg
1 t Champagne Vinegar
Pulse dry ingredients in a food processor. Add ice cold butter and process until mixture looks like bread crumbs (with some cold peas thrown in there as well). Add egg and vinegar until combine. Knead gently just until it comes together. Chill for at least 1 hour.

I do add a pinch of salt to this recipe. I think it needs it, but taste is up to you.  Enjoy