The Life Love of Pie
January 2013 Edition
I've been in the mood of late to bake a pie and
a dinner invitation for tomorrow gave me the push
I needed to make one.
I love homemade pies and I remember my mom
making at least 6 pies every Saturday night.
I can still hear the clicking sound as she skillfully cut
the excess dough off the edges of the pie plates
as she whirled them in a circle.
Mom always used pure lard that was rendered
from the pig fat during the annual
Spring butchering "party".
I purchase my pure lard from a local butcher shop.
It makes the best pie dough.
Store bought lard has additives such as
Butylated Hydroxyanisole - BHA and
Butylated Hydroxytoluene - BHT
preservatives - who needs that!
Pure lard is simple to make and is totally natural.
My mom used it for lots of her cooking and baking!
 |
Antique Lard Press made by one of my Great Grandpa's
This was always used during the Spring Butchering Days! |
My favourite pie dough recipe is:
3 Cups flour
1 Cup pure lard
1 tsp. salt
Mix until flour resembles crumble
1 Egg - beaten
1 Tbsp. vinegar
1/3 Cup cold water
Mix together and stir into flour mixture until the
dough holds together. If too wet to handle it can be chilled for a bit.
Roll out on floured surface with floured rolling pin.
This recipe makes enough dough for 3 pie shells and one pie lid.
Mom had her own special pie lid pattern!
It aways had a round hole in the centre with
reeds on either side of the "sun", water beneath
the reeds and several birds flying in the sky. Or
at least that's how I remember it. She used the end of a rounded fork handle to create the design. How I wish I had taken better note of it or taken a picture. Here is my recreation done as best I could. I once asked my aunt if this is how Grandma made her pie lids and she remembered the design as being with 3 reeds and no hole in the middle. I guess this was my mom's adaptation of her mother's pattern? I don't know for sure but I still use this pattern and like it.
Well, now that the pie dough is made,
I'll pop 2 shells and the lid into the freezer
for future pies.
What kind of pie shall I make for tomorrow???
There are some apples in the crisper that really
should be used up - so dutch apple pie it is!
The dutch apple pie recipe that I usually use comes from
The Mennonite Community Cookbook
and it is always good!
Dutch Apple Pie:
3 Cups peeled and sliced apples
1 Cup brown sugar
4 Tbsp. butter
3 Tbsp. flour
1 tsp. cinnamon
3 Tbsp. top milk (light cream)
Combine flour, brown sugar and cinnamon. Cut in the butter to make a crumble mixture.
Place sliced apples into unbaked pie shell. Sprinkle with the crumble mixture. Drizzle with cream.
Bake at 375 degrees for 45 minutes or until apples are soft and a rich syrup has formed.
This pie is always served with thick slices
of sharp aged cheddar cheese!
Till next time.....thinking about what kind of pie to make for the February 2013 edition!
BTW have you seen the movie - The Life of Pi??? Loved it.
