I apologize that I'm just now getting back to my blog, but don't worry—it has been very sunny in Saint Olaf and I have tons of things to show and tell you! We've had a super-fun, busy summer and fall. I cannot wait to catch you up with lots of overdue posts: our first harvest, friends who've visited, trips we've taken, photos, delicious details, art, and more.
To start, let me give you a photo overload of our apple pie cooking class that took place back in September. Do you remember my Grape Jelly post with my friends Faith, Jodi, and Emery? Well last month we were at it again. This time Faith shared her secrets to making the most buttery, flaky, mouthwatering pie crust.
Apple Pie Day:
On a beautiful afternoon in September, I ran outside to quickly harvest some apples from one of my favorite trees on the planet. Zach's grandparents planted our apple tree years ago, and it has grown so big and beautiful. I've loved watching this tree through all of the seasons. In the spring, the tree blooms white and fluffy, then mini green tart apples appear. As fall rolls around, gobs of large, shiny, red apples cling to each and every branch. I still can't believe how many apples grew on that one gorgeous tree. I grabbed my apples in a hurry (I'm usually running around in a mad dash to get everything done before anyone shows up at the house) and ran back into the house as Jodi, Emery, Kate, and Faith arrived.
We needed to make the pie crust first so that we could let it chill while we peeled our apples. Faith brought several of her and Gabe's apples from their farm in west Iowa. (What big beautiful apples you have! Why, the better to bake with, my dear!) I actually preferred Faith's apples to mine for baking and I'll show you why at the end of this post.
Flaky Fabulous Crust
APPLE PIE 101
- Have a fabulous friend who likes to share her tricks of the trade.
- Make your crust first so it can chill while you peel.
- Take notes or photos. :)
- Don't use too much water mixture in your crust. (3 tablespoons at a time until you reach the right consistency)
- Do not overwork your crust.
- Oh, and no sleeping in class! Unless you are Emery—we let her get away with it.
Don't forget to take the plastic wrap off before you put it in your pie plate. (I almost forgot that step, whoops!)
Sometimes you have to perform pie surgery. Don't worry, it only takes a bit of water to glue your crust back together again.
After we put our top crust on, Faith taught us to tuck-in the top crust. What a neat trick. She also showed us how to make those classic scalloped edges. Don't forget to make your vents and mark it with an A for Apple. Always brush the top with milk and sprinkle sugar for a sweet shimmery crust.
My first double-crust apple pie, made with apples from our very own tree. What an awesome feeling!
|My apples cooked down a little too much in my pie, but Faith's apples kept their shape in hers.|
Sometimes you just need to experiment with what you've got.
Of course, I invited the girls to share in my apple pie. Pie tastes good alone, but it tastes even better in good company.
Thanks for sharing your tricks, Faith! It was so yummy and I cannot wait to impress my folks over the holidays!
P.S. Be on the lookout for our next cooking class in the country: coconut cream pie, coming soon!