An Apple Pie a Day Keeps the Doctor Away

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We've slowly been recovering, and my poor boys are almost all better! Some of them have lingering coughs, and two of them never got sick at all; and I'm hoping our luck will hold. I'm trying to think of all the last-minute things I need to do before our vacation, and one of them is to use up the half-bushel of apples I bought optimistically a few weeks ago. Although I'm storing them in the garage, I don't want them to go bad while we're gone, so I've decided to go on an apple pie baking blitz. I figure that if I make an apple pie every day, or two every other day, I should use up all the apples before we leave. Yesterday, I baked pie #1; it seems like forever since I've made a home-baked dessert and it made the house smell awesome! My boys were all thrilled, they love apple pie, and I felt like I had accomplished a lot that day, even though I didn't.

I think I've been pushing myself too much lately, I've been unusually tired, and the joy I used to have creating and selling my soaps has seemed to be replaced by feeling that I've fallen short, not just at that, but that I've let it take over my life a little too much. I have a tendency to be a perfectionist, and although I told myself when I started that I would be happy if I only made one sale, soon I found myself glued to the activity feed! I think I'm going to concentrate on the joy of it again, and if it's true that a "watch pot never boils"; well, maybe it's true that a "watch etsy-shop never sells"! And I am looking forward to my first Farmer's Market, I love Farmer's Market's and it will be so scary and exciting to have my own (shared) booth! I'm already planning my display and decor, with my snazzy new apron that Rita, a fellow etsian at Lazy Mondays made me. I've made "Idaho Dirt" soap, "Clean Air" soap, and have a lot more planned that I hope people in an open-air market will like!

For now, I need to concentrate on my sewing, which is my one true love; and getting ready for our vacation, that is so close now I can taste it. I almost can't believe we're actually getting to go to Disneyland, I think I've avoided thinking too much about it, because it seems almost too good to be true!

Since it's a Friday night, I can stay up as late as I want, watching old movies and sewing old patterns, my favorite! I may work it some new soap "flavors" I have planned. I have more consignment goodies, can you believe it? I also have to buy Andrew new dress shoes for his school performance; which will be the day we leave for San Diego! He's been preparing all year for this, and is really nervous, I'm hoping to have everything packed in the car and meet him at school with the whole family, including Daddy; so that right after the performance, we can leave for San Diego! So much going on this coming week, it's scary and exciting! I will post pictures of my now-mythical vintage attire once it's done, I swear!

Have a great weekend, everybody! 

I can see it in your eye; that you want to make pie....

I decided to put up a post about one of my favorite things; pie. I just happen to have a half bushel of apples that are mocking me; reminding me daily by their presence that I have a million things to do that I never seem to get around to doing. So in the spirit of pie making, and with hope that I will, in fact, use the apples for the purpose with which they were intended, I decided to share a few things about pie that I have learned over the years, mostly from that lovely lady, Betty Crocker. As I talked about on an earlier post, my favorite cookbook is a reprint of a 1951 Betty Crocker; the pictures are charming, the recipes a dream. It provides a glimpse into the daily lives of my favorite of the species; 50's housewives. There is a wonderful section which gives tips on stretching the family budget as well as keeping your spirits lifted; no therapy required. I actually think I will post about those tips at a later date; they are just priceless!

I always use Betty's version of a pie crust, it's so simple! Modern cookbooks make the process seem so difficult and time consuming; when it should be....easy as pie! You don't need the finest quality butter, or a food processor, or special flour, or special equipment, just flour, shortening (I know, I know), cold water, and either a pastry blender (which is just a little hand-held gizmo), or two forks. Also, modern recipes call for a higher percentage of fat to flour, which is just not necessary. The recipe I use calls for 2/3 cup of shortening per two-crust pie, certainly not health food, but I have seen other recipes use almost equal amounts of butter to flour! And I just roll the dough out with a wooden roller, no fancy-dancy new models with Teflon, on my wooden cutting board. I would love to have a marble inset to my counter top for dough; but for now, wood it is!

The problem with making pie, is that it is a fairly time-consuming dessert, so last time I made pie, I came up with a new technique, based on something my Granny used to do while making pie. Some of my best memories of my Granny are from my visit to her home in Missouri when I was eleven, she loved pie, and loved baking pies, so my sister and I helped her while she made lots of fruit pies. She came from a time and a place where pie was a staple, more of a way to preserve and a vehicle for fruit than a fancy dessert. She told us that while she was growing up in the 1930's, her mother used to make a dozen pies at a time. I always think of that when I bake pies; and hope that my pies would be Granny-approved! I remember her making the filling and then freezing it for another time, since she didn't have enough pie tins or oven space, so last time I made pies I did something similar. I don't claim that this is completely my idea, I'm sure other ladies have figured this out long ago, but for me it was a new idea!

I simply made enough filling for an extra pie, and placed it in a pie tin with no crust, greased. I did this with cooked filling, but I'm sure you could do this with the uncooked filling as well. I then baked that pie tin with just filling until it was done, then cooled it in the pie tin and when it was cool, stuck the whole thing in the freezer. I froze it until solid, then popped the filling out of the pie tin, wrapped it in plastic, and put it back in the freezer. When I needed a fairly quick dessert some weeks later, I simply made up a pie crust in the same pie tin, added the frozen block of filling, topped with another crust, baked as usual. It made a delicious, fresh-baked pie, and since the filling is the most time-consuming part, was ready in a snap! Of course, you can also freeze entire pies, but that requires putting pie tins out of commission, but I haven't had the greatest luck defrosting whole pies, and the crust has a tendency to become soggy when frozen. 

Now, do you want to make pie?