The cold and flu season has had us home bound for what feels like forever, the cabin fever is setting in hard. We have been trying to stay occupied by rotating crafts, games and snuggles in front of the tv but it’s getting redundant. Today, we are up and making pie! Which normally would take me 20 min, half hour max, turned into a two and a half hour ordeal. The look on her face when she saw how the apple peeler worked, it took out the middle too! Second child syndrome. My son and I baked and cooked all the time, what was my problem? Why did I change my tune? This isn’t the first time we have made pie but it is the first time I let her do it all. I have been totally ripping her off. Granted, I am busier now and have more on my plate but those are all just lame excuses that are said to justify my actions. I can make the time, I have to make the time, just like i did today.
Watching her today made me realize that I was once that little girl. I was once that little girl learning these simple skills from my mother that I can now pass down. It’s just an apple pie, but not really. It’s time spent together. It’s time talking, sharing and enjoying each others company. We laughed and made a mess, we even ate an apple that was supposed to be for the pie and swore that that was our little secret.
Today was a good day, a sick day, but a good day. I feel grounded, connected and full. Full of happiness and full of PIE.
Apple pie recipe:
6 apples ( we like granny smith)
1/2- 3/4 cup sugar (depending on how sweet or tart your apples are)
3 table spoons flour
1 teaspoon cinnamon
dash of salt
2 tablespoon butter (cubed)
Slice and cut up apples, add all other ingredients and toss until well coated.
Butter Pie Crust:
2.5 cups flour
1 cup unsalted butter thinly sliced and very cold
1 teaspoon salt or 1 teaspoon sugar for a sweet crust
6-8 tablespoons ice water (adding 1 table spoon at a time)
Mix in mixer until dough has formed. knead dough. Divide dough into two equal balls. Roll out dough, fill your pie plate and add apple mixture, wet rim of bottom pie shell, cover with top dough, add vent holes, seal top and bottom dough with fork and bake at 350 for 50-60 until golden brown and apples are tender.
This is a simple basic recipe, nothing new or extravagant but we love it.
Also, don’t forget to save the apple peels for extra fiber in your smoothies. Place them in a freezer bag, freeze and use as needed.