On Friday evening, we celebrated the graduation of one of my dearest friends in Austin. We shared pies in my living room as the sky, in its pink and orange wonder, opened up. We've been waiting for rain for months, and even though we received a steady downpour on Friday night, we need more.
Growing up in Colorado, summer days almost always contained an afternoon storm. Around three or four, the sky would darken and we'd cover our ears as thunder rolled. But after a few minutes of pulsing rain, the sun would appear, breaking apart the clouds and giving an evening that beckoned us outdoors.
In Texas (or Austin, at least), rain comes differently...here it hovers. Instead of an alarming burst of rain and lightning, the clouds darken and the air seems thick with moisture for days.
At times, I can't help but think that my own life resembles a rainy week in Austin. We've faced so many tragedies this year that I wonder if the clouds will ever let up.
But then on other days, days like today, I think that my life resembles those afternoon showers in Colorado. Storms that are intense and frightening but our bracketed by sun, warmth and blue skies.
Spending time with our friends is one of the reasons that my perspective changes. This weekend, we celebrated Gwynne's graduation, we walked through an amazing craft fair, we dined on some fabulously spicy Thai food, and I sat, outside on my sun porch, listening to the birds and the faint rustle of wind in leaves.
No, my life isn't like a rainy week in Austin. There is far too much good that fills my evenings and mornings. The storms come, but they don't last for long.
Growing up in Colorado, summer days almost always contained an afternoon storm. Around three or four, the sky would darken and we'd cover our ears as thunder rolled. But after a few minutes of pulsing rain, the sun would appear, breaking apart the clouds and giving an evening that beckoned us outdoors.
In Texas (or Austin, at least), rain comes differently...here it hovers. Instead of an alarming burst of rain and lightning, the clouds darken and the air seems thick with moisture for days.
At times, I can't help but think that my own life resembles a rainy week in Austin. We've faced so many tragedies this year that I wonder if the clouds will ever let up.
But then on other days, days like today, I think that my life resembles those afternoon showers in Colorado. Storms that are intense and frightening but our bracketed by sun, warmth and blue skies.
Spending time with our friends is one of the reasons that my perspective changes. This weekend, we celebrated Gwynne's graduation, we walked through an amazing craft fair, we dined on some fabulously spicy Thai food, and I sat, outside on my sun porch, listening to the birds and the faint rustle of wind in leaves.
No, my life isn't like a rainy week in Austin. There is far too much good that fills my evenings and mornings. The storms come, but they don't last for long.
One of the desserts that certainly brings joy into my day is a classic apple pie. For anyone who has read my blog for long, you know what high rankings this dessert receives in my family.
But the recipe that I used for Gwynne's graduation pie was a first. I normally do an all-butter crust, but I followed the advice of Cooks Illustrated and gave a combination butter/shortening crust a try.
Now, I think I'll most often fall back on my classic pie crust recipe. There is something wonderfully clean and simple about taking out two sticks of butter, flour, sugar and salt. But I will admit that the addition of shortening did produce a flakier crust. It was good, and I recommend trying it if you make pies often.
Although not entirely visible, I cut out four owls to place on top of my crust. A wise owl seemed fitting for an amazingly talented woman who now has two graduate degrees. Gwynne is one of the most beautiful people I know. She radiates grace, and her words and writing are full of precision, creativity and wisdom.
So if you happen to entertain a graduate in the next few weeks, consider making a pie, cutting out some owls and enjoying the company of one who has worked hard.
But the recipe that I used for Gwynne's graduation pie was a first. I normally do an all-butter crust, but I followed the advice of Cooks Illustrated and gave a combination butter/shortening crust a try.
Now, I think I'll most often fall back on my classic pie crust recipe. There is something wonderfully clean and simple about taking out two sticks of butter, flour, sugar and salt. But I will admit that the addition of shortening did produce a flakier crust. It was good, and I recommend trying it if you make pies often.
Although not entirely visible, I cut out four owls to place on top of my crust. A wise owl seemed fitting for an amazingly talented woman who now has two graduate degrees. Gwynne is one of the most beautiful people I know. She radiates grace, and her words and writing are full of precision, creativity and wisdom.
So if you happen to entertain a graduate in the next few weeks, consider making a pie, cutting out some owls and enjoying the company of one who has worked hard.
Classic Apple Pie (Cook's Illustrated)
Serves 8
Pie Dough
2 1/2 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter chilled, cut into 1/4-inch pieces
8 tablespoons vegetable shortening (chilled)
6 - 8 tablespoons water (iced)
Apple Filling
2 (cookbook says 1 1/2 pounds) pounds Granny Smith apples (4 medium)
2 pounds McIntosh apples (4 medium)
3/4 cup granulated sugar
1 tablespoon granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest from 1 medium lemon
1/4 teaspoon table salt
1/4 teaspoon of freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white , beaten lightly
1. Pulse flour, salt, and sugar in a food processor fitted with the steel blade. Add butter and pulse to mix. Add shortening and continue pulsing until flour is pale yellow. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using a box grater, and rub the flour-coated pieces between your fingers for a minute until coarse.)
2. Sprinkle 6 tablespoons ice water over mixture. Press mixture together with spoon or spatula, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough until cohesive and divide into two balls. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
3. Remove dough from refrigerator. If stiff and very cold, let stand until dough is malleable. Adjust oven rack to center position and heat oven to 425 degrees.
4. Roll one dough disk on a lightly floured surface into a 12-inch circle. Place dough in a nine inch or deep dish pie pan.
5. Gently press dough into sides of pie pan. Refrigerate while preparing fruit.
6. Peel, core, and cut apples into 1/2 inch slices and toss with sugar, lemon juice, zest and spices. Pour fruit mixture into chilled pie shell and mound slightly in center. Roll out other dough disc and place over filling. Flute edging to seal. Cut four slits on top dough and brush with egg white. Sprinkle evenly with a spoonful of sugar.
7. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees and continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes. Transfer pie to wire rack and allow to cool for at least 4 hours before serving (good luck!)
Always,
Monet
Anecdotes and Apple Cores
Serves 8
Pie Dough
2 1/2 cups unbleached all-purpose flour , plus extra for dusting
1 teaspoon table salt
2 tablespoons granulated sugar
12 tablespoons unsalted butter chilled, cut into 1/4-inch pieces
8 tablespoons vegetable shortening (chilled)
6 - 8 tablespoons water (iced)
Apple Filling
2 (cookbook says 1 1/2 pounds) pounds Granny Smith apples (4 medium)
2 pounds McIntosh apples (4 medium)
3/4 cup granulated sugar
1 tablespoon granulated sugar
1 1/2 tablespoons lemon juice
1 teaspoon lemon zest from 1 medium lemon
1/4 teaspoon table salt
1/4 teaspoon of freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white , beaten lightly
1. Pulse flour, salt, and sugar in a food processor fitted with the steel blade. Add butter and pulse to mix. Add shortening and continue pulsing until flour is pale yellow. Turn mixture into medium bowl. (To do this by hand, freeze the butter and shortening, grate it into the flour using a box grater, and rub the flour-coated pieces between your fingers for a minute until coarse.)
2. Sprinkle 6 tablespoons ice water over mixture. Press mixture together with spoon or spatula, adding up to 2 tablespoons more ice water if dough will not hold together. Squeeze dough until cohesive and divide into two balls. Dust lightly with flour, wrap separately in plastic, and refrigerate at least 30 minutes, or up to 2 days, before rolling.
3. Remove dough from refrigerator. If stiff and very cold, let stand until dough is malleable. Adjust oven rack to center position and heat oven to 425 degrees.
4. Roll one dough disk on a lightly floured surface into a 12-inch circle. Place dough in a nine inch or deep dish pie pan.
5. Gently press dough into sides of pie pan. Refrigerate while preparing fruit.
6. Peel, core, and cut apples into 1/2 inch slices and toss with sugar, lemon juice, zest and spices. Pour fruit mixture into chilled pie shell and mound slightly in center. Roll out other dough disc and place over filling. Flute edging to seal. Cut four slits on top dough and brush with egg white. Sprinkle evenly with a spoonful of sugar.
7. Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees and continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes. Transfer pie to wire rack and allow to cool for at least 4 hours before serving (good luck!)
Always,
Monet
Anecdotes and Apple Cores
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