Today, among other kitchen adventures, was the day to bake our Thanksgiving pies. I usually make Pumpkin and Pecan Pies, and from now on, I guess I'll be making Apple Pie. I was telling Ben (the resident 15- year-old male) the baking that I was doing today and he said, "What? No Apple Pie? That's my favorite!" As kids grow up, you just never know what they are going to spring on you. How long has he even liked pie, much less declared Apple as his favorite?
I learned something new about my kid today.
So, off I went to baking and as you can expect, a memory involving pie crust came to me. As young as I can remember, my mom preserved as much as possible. She was frugal and used everything to its most exhausted potential. This didn't end with pie crust.
Whenever she made pie, it seemed that she rolled it a little larger than necessary. Personally, I think she had an ulterior motive. After rolling and filling …
… the ultimate ulterior motive was to have extra dough to layer with butter, sugar, and cinnamon!! … and not necessarily in that order!
Mom always trimmed the extra dough overlapping the sides, rolled it back out, …
… laid it out on a cookie sheet, layered it with the aforementioned yummies … and baked it till it flaked and was slightly browned.
Now that is something kids can sink their teeth into! On the spot … no waiting for eating dinner first … just yummy baking-leftovers! (Life's too short for eating healthfully first!)
Pie Crust Recipe
For 2 crusts: 2 cups flour, salt, and 2/3 cups fat (butter or shortening). I always recommend butter … must be the French in me. It makes a wonderfully flaky crust so long as you don't overknead or overwork it. Cut it in carefully to the flour/salt mixture, then add a few tablespoons of extremely cold water (I put ice water in a pyrex measuring cup) and mix till you have the right consistency, adding ice water as needed. Roll it out with plenty flour, but not TOO much since you don't want tough dough. Butter and ice cold water are the tricks to this trade!!
Good luck in your pie-making endeavors! And be sure to leave plenty of dough for the Cinnamon Crusts!