I've learned a lot in the last year. I didn't have a lot of fears when it came time to tying the knot. I felt pretty confident and old enough to be a married woman. This last year has been so amazing! It is entirely because of the man I married. Anthony is so patient, so caring, grateful and affectionate. One thing I love about him is he always eats my cooking and he never makes a "gross face" or peeps a word of complaint at the dinner table.
Anyone who knows me well enough knows I am scared of the kitchen. I was too busy and hyper in high school to let my mom show me the ropes and I certainly had to pay for it the first year of marriage. I know what you are thinking, "Shouldn't a 24 year old be able to cook some Mac and Cheese?". Well... I do have to say I could make Top Ramen before getting married but I was certainly no Martha Stewart or Betty Crocker.
Over the last few months, I've actually noticed my husband "oohing and aahing" over his dinner plate on occasion. I started recording the things he has really liked as "Lemon Family Favorites". With all this I actually have to admit that I don't mind cooking. It now kind of relaxes me at the end of a hectic day (well... okay maybe I am exaggerating there.). I am sure the Lord worked some miracles in me because looking back I actually did some things this year that I never thought were possible last January. I make dinner, freezer meals and bake homemade bread every Saturday and miraculously cooked Pheasant (courtesy of my husband's shooting skills). I tried pies and cakes and even Aggie Cookies for Anth's graduation.
To any woman who ever burns her gravy or puts baking soda in the recipe instead of powder, I totally know how you feel. I still have moments when I wonder what the heck I am doing. I still see all the delicious goodies others make and wonder when I will make "that" stuff... yes, I know we shouldn't compare ourselves. There have been a times for tears and moments of frustration, but after all, I seemed to have at least passed my first year in the kitchen without killing my husband with a magical potion.
This year I found a really great apple pie recipe. The Pie Dough is adapted from the most amazing cookbook, The American Test Kitchen Family Baking Cookbook and the Apple Filling is from the Lion House Dessert Recipes Cookbook (can't go wrong with good ole' fashion pioneer recipes).
Apple Pie is an American Favorite, not just on the Fourth of July or during the Fall.
Try it out, you won't be sorry!
Apple Pie
Pie Dough Recipe
2 1/2 cups All Purpose Flour
2 Tablespoons Sugar
1 teaspoon Salt
6 Tablespoons Vegetable Shortening (cut into 1/2 inch pieces and chilled)
10 Tablespoons Butter (cut into 1/4 inch pieces and chilled)
8-12 Tablespoons Ice Water (I just use very cold tap water)
Mix the flour, sugar and salt together in a mixer until well combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 20 seconds. Scatter the butter pieces over the top and pulse the mixture until it resembles coarse crumbs, about 10 pulses. Transfer mixture to a medium bowl, (no need to grease the bowl).
Sprinkle 8 tablespoons of the ice water over the mixture. Stir and press the dough together using a stiff rubber spatula, until the dough sticks together. If the dough doesn't come together, stir in the remaining water, 1 tablespoon at a time until it does.
Turn the dough onto a lightly greased sheet of plastic and flatten into a thick 4 inch disk. Wrap the dough tightly in the plastic wrap and refrigerate for about 1 hour. ( I have found it is easier to roll if I keep it in there for 2-3 hours, but it just depends on how much time you have). Before rolling the dough, let it sit on the counter for 5 minutes.
Lightly flour the counter, your hands and the rolling pin. SPLIT THE DOUGH IN TWO, to make enough for the bottom and top layer. Lay one disk on the floured counter and start rolling. You can turn the dough every few rolls to keep it round. Toss flour on the counter, dough or pin as needed to make it not stick. I have found it is better if I don't worry about rolling it to thin, that way it wont stick to the counter and I get a flaky crust. Loosely roll the dough around the pin and gently place it over the pie plate, or just carefully do it with your hands. Lightly press the pie dough into the plate, letting the access hang over the edge. Keep the other dough in the wrap and place the covered plate and wrapped dough in the fridge.
Apple Pie Filling
4-5 cups tart or sweet apples
1/4-1/2 cup water (just cover the apples)
3/4 cup to 1 cup sugar (depending on the type of apples, if you use granny smith, you can use 1 cup)
1 1/2 Tablespoons Flour
1 teaspoon Cinnamon (I through in a little nutmeg too)
1/8 teaspoon salt
1 Tablespoon Lemon Juice
2 Tablespoons butter or margarine
Meanwhile, peel and then core 4-5 apples. Slice into small chunks. Place apples in a large saucepan and cover with water. On medium heat, let the apples gently simmer until they become soft and become transparent (This is partial cooking only so that apples will cook in pie). I usually use a fork and when they almost break I know they are good. Eat a piece, they are so good.
While you wait for the apples to cook, Combine sugar, flour, cinnamon, and salt in a small bowl. Mix well. Spread half of the sugar mixture over the pastry lined pie plate from the fridge. Drain the apples EXCEPT 1/4 cup of the left over apple water. Place the drained apples into the pie crust. Add 1/4 cup of the water. (I add it slowly and if it seems like the apples are "drowning" then I stop adding, but it should be around 1/4 cup). Sprinkle with remaining sugar mixture. Sprinkle filling with lemon juice and dot with butter (i just put little pieces on random places).
Roll the other disk of dough out, not making it to thin. place it on top of the mixture. Cut a few holes on the top of the pie to let the air and moisture come through. I usually do a few in the middle and to the sides, just making a simple design. Carefully cut off any excess dough from the sides, leaving about 1/2 inch dough around the edge from both the top and bottom layers. Pinch those together and then make a design around the edges. I have tried to use a fork and go around the edges to make a seal or have pinched to make a fluted edge.
Brush with a little milk and sprinkle with sugar if you want.
Bake on lower shelf of oven at 425 degrees for 30-40 minutes or until nicely browned. If the edges start burning, I put tin foil lightly on top of the edges (by cutting the tin foil in half). Don't burn yourself... been there, done that.
Cut the pie and then drizzle Vanilla Ice Cream or Homemade Whipping Cream all over each piece. Eat with a fork. Yum!
