
This is a part of that great mural out at Edgefield in Troutdale. Probably my favorite in the whole place. And probably because "I have a bee in my bonnet" is one of my favorite sayings. Here's to a bee bonnet free week. Good luck with that.
• Pies must be made from scratch. Storebought pie crust? Why even bother.You may be scoffing at the rules. Alas, they are ours and ours only. But that means there’s been plenty of focus on perfecting fruit pies, to our own tastes, and I like to think we’ve got it down.
• Pies must not be super sweet. If making a pie from a recipe, cut the sugar short. You want to taste the fruit, not the sugar.
• Which brings us to fillings: no chocolate cream butterscotch pies. Good pie is about the fruit. Which brings us to…
• Fresh local fruit in season makes the best pie. Peach pie in August? You betcha. Blueberry pie in June? Delish. Apple pie in September or October? Devine. Which brings us to the eternal question…
• Who uses canned fruit pie fillings? Yuck.
• Freezing above described local fruit is perfect for winter pies.
8 cups of sliced, peeled apples (once sliced squeeze half of a lemon over them to keep them from turning brown)Then mix into the apples, tossing to coat. Prick the bottom crust of your pie with a fork, then pour in your apple mixture. Add your top crust, pinch the edges and cut a few vents for steam to escape, then bake in a 425 degree oven for one hour. After 40 minutes, check the pie and if the edges are darkening, throw a few pieces of foil over just the crust edges to prevent them from burning.
Mix together…
½ cup sugar
1 T cinnamon, ½ tsp ginger, a shake of nutmeg or allspice and a smidgen of cardamom
2 tablespoons cornstarch
Let's see, 40 years ago today I put a roast in the oven, planted a loquat tree, called Dr. Loft after dinner, met him at the hospital and you were born at 9:30 pm.Love this. I bet she had a task list for herself on that day. That reminds me, I have a list to get to today...