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| Perfect blend of tart & sweet in a Bennion pie plate |
My buddy Kelly became a grandfather this week. It’s a big deal. That first time someone you have loved and nurtured has a baby, it’s a big deal, whether you are related by blood or by heart.
Because Kel and Shel were born into grandparenthood, and also because Kel has had other things that tug at the mind and the heart lately, I decided to push aside other stuff and pull out the apple peeler, two pounds of cold hard butter, a cup of freshly rendered lard and my non-GMO flour. MmmHmmm, yesterday became, among other things, pie day. Kelly loves apple pie. Good apple pie, to be exact.
The thing is, when I make pie, I can’t just make one. I don’t think I have ever in my life made just one pie at a time. That explains the poundages of animal fats. (And that also explains why this doesn’t happen all too often at my house.) When I make pie crust I use 10 cups of flour. That will make roughly 10-12 pies. Usually half those pies end up being chicken pot pies, because my sisters love it (and so do I) and there is always someone who can use that kind of comfort food dinner in my neighborhood.
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| I also figured out that I can line my oven racks with foil when cookie sheets wont fit two pies. The best pies always bubble over their juices. |
As a side note, can I just say that I am so grateful that I have been able to live this long? I am thankful that I did not die before I realized how cold and hard the ingredients need to be in pie crust. And really, if I had left this earthly realm even last year, I would not have figured out how grating my cold hard butter into my dry ingredients would more beautifully distribute that fat in my pastry. I love that I get to live long enough to learn new stuff, and even if I died tomorrow, I would be grateful for yesterday.
So we ended up with pie enough to make dinner AND dessert! AND I got to take a couple pies to Kelly, who was playing in the orchestra pit for the musical in the high school where he teaches. Two pies, because one would not really be enough to make it feel indulgent, and this was a time for celebratory indulgence.
Early on in my culinary history, I determined to include my family in my cooking endeavors. Most often, when I am cooking for other households, which is quite frankly most days around here, since three of my sisters live in my neighborhood, and I am ward Relief Society president, I commit to make enough to feed at least my good husband. So yes, I did keep a pie for us. Gave away 8 pies and kept one. And, oh, that one! The fats were perfectly incorporated in the flour for the crust, so it flaked beautifully and tasted just right. And whatever collection of apples I used, (I usually use half Granny Smith and half a blend of other slightly more sweet apples) it was spot on.
So when I woke up this morning and went out to make my traditional morning protein shake, I glanced over at the counter and saw that pie patiently waiting. It called to me, like Delilah on the rooftop. It called, and I answered. And I feel no shame. None whatsoever. When you are fortunate enough to have fresh apple pie left over on your kitchen counter, it would be sacrilege to let it just sit there until it gets soggy and stale. No, take it. Take it while it is young and fresh and oh so delicious. Take it, even on an empty stomach, and savor it.
Apple pie for breakfast. It’s bound to be a good day.
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| It's usually a protein shake for breakfast. Not today! |
