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I make a lot of apple pies. This is funny because I really do not like apple pie, or fruit pies in general. What I like is pie crust. For some reason, most people do not want to eat pie crust without filling. I don't get it! I even tried, at one point, to use pie crust to make jam tarts in a muffin tin, with just the tiniest spoonful of homemade jam. No dice. (I found them delicious.)
Today is my mom's birthday. Some of you know that she is a reading teacher (now all of you know it!). She is usually up by five and out of the house by six and at work by seven, which makes eating breakfast together as a family somewhat challenging for those of us who don't wake up before she leaves. So her birthday breakfast is actually going to be tomorrow -- when she'll be able to enjoy it, and my sister and brother-in-law will be able to join us -- and it is going to be pie.
I am a big supporter of pie for breakfast, to be honest. There's something really delightful about it. And it's pretty healthy. I mean, it's fruit, right? ;)
My pie recipe is seemingly impossible to screw up. Sometimes it is more delicious than other times, but that is mostly about external factors, like the weather and temperamental ovens. Adjusting for those external factors can be really difficult. Okay, once it was my fault: I forgot to add butter to the inside!
I usually make my pie crust by hand -- the extra time it takes is made up for by not having to wash the food processor. But I am including directions for the food processor, too.
( The sweet apple pie. )
( The more savory apple pie. )
Both of these pies need to rest -- the sweet pie needs to rest until it's cool because otherwise the "juices" will all run out; the savory pie needs to rest because otherwise it tastes weird. I usually make pie in the morning -- then it can sit out all afternoon and cool off on the kitchen table. I do not like to put pie in the fridge when it's cooling, because it makes the crust soggy. Maybe you like soggy crust, though -- I'm not judging! You should always make the kind of crust you like to eat!!
The sweet crust can be used for any kind of fruit pie (my favorite: a combination of peach, blueberry, and cherry!). If you blind bake it, you can use it for a custard or pudding pie/tart thing. Or ice cream. Mmmmmm.
The savory crust can be used for any kind of savory dish. I've made it (with and without the cheese*) to be the crust of pot pies, quiches, savory tarts...
* To make it without the cheese, just drop the cheese and add another 1/2 stick of butter, for a total of 1 cup.
And then enjoy delicious pie... I don't know how we're going to hold off until tomorrow morning!
click to embiggen
Today is my mom's birthday. Some of you know that she is a reading teacher (now all of you know it!). She is usually up by five and out of the house by six and at work by seven, which makes eating breakfast together as a family somewhat challenging for those of us who don't wake up before she leaves. So her birthday breakfast is actually going to be tomorrow -- when she'll be able to enjoy it, and my sister and brother-in-law will be able to join us -- and it is going to be pie.
I am a big supporter of pie for breakfast, to be honest. There's something really delightful about it. And it's pretty healthy. I mean, it's fruit, right? ;)
My pie recipe is seemingly impossible to screw up. Sometimes it is more delicious than other times, but that is mostly about external factors, like the weather and temperamental ovens. Adjusting for those external factors can be really difficult. Okay, once it was my fault: I forgot to add butter to the inside!
I usually make my pie crust by hand -- the extra time it takes is made up for by not having to wash the food processor. But I am including directions for the food processor, too.
( The sweet apple pie. )
( The more savory apple pie. )
Both of these pies need to rest -- the sweet pie needs to rest until it's cool because otherwise the "juices" will all run out; the savory pie needs to rest because otherwise it tastes weird. I usually make pie in the morning -- then it can sit out all afternoon and cool off on the kitchen table. I do not like to put pie in the fridge when it's cooling, because it makes the crust soggy. Maybe you like soggy crust, though -- I'm not judging! You should always make the kind of crust you like to eat!!
The sweet crust can be used for any kind of fruit pie (my favorite: a combination of peach, blueberry, and cherry!). If you blind bake it, you can use it for a custard or pudding pie/tart thing. Or ice cream. Mmmmmm.
The savory crust can be used for any kind of savory dish. I've made it (with and without the cheese*) to be the crust of pot pies, quiches, savory tarts...
* To make it without the cheese, just drop the cheese and add another 1/2 stick of butter, for a total of 1 cup.
And then enjoy delicious pie... I don't know how we're going to hold off until tomorrow morning!
click to embiggen