I know it’s been a while I since I posted to this blog, but something about summer with a 3-year-old means you just don’t make many pies. But now that it’s fall and the rains have come back to Seattle, I’m spending more time indoors, and that means more time making pie.
The apples have seemed especially appealing this year, so this afternoon I made an apple pie. I used the classic recipe from Betty Crocker, and some granny smiths. In the past, I’ve added a bit of lime juice, and omitted the butter, but this time I followed the recipe exactly as it is written. I used my deep-dish pie pan and a pie shield, and it turned out lovely.
Then I made an eggnog pie, using the recipe I perfected last year. I know it’s a bit early for eggnog, but I’ve been craving it ever since the weather turned cold. Something about rain down here and snow in the mountains just screams EGGNOG. It also turned out lovely.
For both pies, I used the standard pie crust recipe. Lately I’ve been using the stick form of butter-flavored Crisco instead of from the big can, and I’ve found that the trick to using the stick stuff is to use more. Instead of 1/3 of a cup per crust, I use 1/2 a cup. So, for a 2-crust batch, that’s one stick (the sticks are one cup each), which makes for easy measuring.
Stay tuned–I roasted some pumpkins to make my own puree this year…