My friends I had not meant to be away from this space for so long. I’ve been so busy with work and not really doing anything else that I haven’t had anything to share with all of you. Here are some of pictures from our feast yesterday.
Finishing up the last of the meal!
Remnants of our meal.
On the Menu was:
Collared greens (which were way too salty!)
Green bean casserole (provided by M)
Beef Curry (made by Jacks)
An attempt at stuffing and gravy
(The Joy of Cooking, pg. 873)
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon granulated white sugar
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 8 tablespoons cold unsalted butter
- 1/3 cup plus 1 tablespoon ice water (can add 1 to 2 tablespoons more if needed)
- In a large bowl combine flour, sugar, and salt
- Break shortening into large chunks
- Cut butter in small pieces
- Add shortening and butter to flour fixture
- Cut fat into the flour mixture (I used a pastry blender, but two knives work as well) until mixture is the consistency of coarse crumbs with a few pea-sized pieces.
- Drizzle ice water over the mixture.
- With a rubber spatula, cut the mixture until it looks evenly moistened
- Press down with your hands until the dough coheres
- Divide dough in half and make into two flat disks
- Wrap tightly in plastic wrap
- Refrigerate for at least 30 minutes up to 2 days
- Roll one out on lightly floured surface and transfer to pie plate
- Roll out second and set aside
- Keep refrigerated until ready for filling
- 2 pounds granny smith apples
- 2 pounds pink lady apples
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 2 teaspoons large granulated sugar – for topping
- Peel, core, and slice 1/4 inch thick all the apples
- Combine all dry ingredients and lemon juice with apples.
- Let stand for 15 minutes, stirring several times.
- Pour mixture into the bottom crust
- Dot the top with butter
- Drape top dough over the top, trim and crimp.
- Cut steam vents in the top of the crust
- Sprinkle with large granulated sugar
- Bake pie at 425 degrees Fahrenheit for 30 minutes
- Place a baking sheet underneath and reduce heat to 350 degrees Fahrenheit and continue baking for 30 to 45 minutes until apples feel tender when a knife or skewer is poked through a vent.
- Let cool for 3 to 4 hours.
Now we are spending our Friday recovering. Even Mama is tired from all the activity.