I’ve been on a pie baking roll! I just love pie–I do, I really really love it! I love cream pies, fruit pies, meat pies, ANY pie! I’m not sure I’ve ever met a pie I didn’t love. I would love to try a grape pie! I hear they’re pretty good.
I grew up on pie pastry made with Crisco, and to be honest, I thought I’d never enjoy a pie crust without it, but with all the bad press on shortening, it was either stop baking pies or change with the times. I changed. I’m happy to report, I don’t miss Crisco at all 🙂
The pie pastry above is from The Pie and Pastry Bible by Rose Levy Bernanbaum. I love this book, and she won’t steer you wrong. Her cookbook has helped me to cross over from Crisco to butter.
Olivia’s second pie lesson request was for apple pie.
Olivia is committed. She rolled, peeled, sliced, mixed, and crimped–I run a tight ship!– until we finally got that apple pie made.
I love Rose’s idea of rolling between two sheets of plastic wrap–no sticking! YAY!
Don’t forget how great the marble rolling pins are for pie pastry!
While Olivia and I slaved over a hot stove, the guys snacked on Mark’s homemade salsa and tortilla chips while watching “Bizarre Foods” with Andrew Zimmern . I can hardly stomach that show–who in their right mind?…
anyhoo, back to the pie…
We didn’t have time to allow the pie pastry to cool for an hour in the fridge, and I often add more apples to the typical apple pie recipes–because let’s face it–with apple pie, more IS better! Instead, I stuck to the usual 2 1/2 pounds of apples.
Here we are, sliced and ready for ice cream!
Recipe for crust is on Epicurious Basic Flaky Pie Crust
ABOVE: 1950’s plastic apron–how cute is this?