Last week, one of our regular customers brought us a pie. Usually we give it up to Nigel, but they were out of town…and Wendy got the last one that was brought in, so it was deemed my turn. I have a hard time turning down pie…gluten or no gluten.
I took said pie back to lunch room with full intentions of taking it home when I went.
Par for the course, I remembered when I had arrived home, that I forgot the pie. On the table in the lunch room.
The door from the lunch room, was wide open…the cat and other various rodents can possibly get into this room at night. Usually in the winter we close the door, and we never leave a pie on the table. Because stuff will inevitably happen.
That hole in the above said pie, was not there when I left it on the table.
We are going to assume that Rosie the cat had a bite and decided she wasn’t all about Apple pie.
Unfortunately, neither was I after that wee taste had been taken.
Rosy one…Donna eating pie. Zero.
Because it wasn’t bad enough that I paid $5 for this loaf of bread…and the center was totally missing. I mean I want gluten free…but that is a tad ridiculous. I went back to buy more, and the sale was off and the bread was now $7 a loaf. Are you freaking kidding me?
It was good, but not that good…and seriously, there was half missing.
I felt totally ripped off between the two of these incidents, so this weekend I made my own damn pie. From scratch. And it was delicious. I am not even feeling guilty. It’s pie. Exception made.
Here is my recipe for a delicious fall pie:
I always make Tenderflake pastry, this recipe is off of the box of lard :) best recipe I have ever used.
What you need:
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 1 lb tenderflake lard
- 1 egg, stirred slightly
- 1 tablespoon vinegar
- 7/8 cup cold water
What you do:
- Stir the flour and salt together.
- Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
- In a measuring cup, combine the egg and vinegar.
- Add enough cold water to make one cup.
- Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
- Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
- Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling (I never do this, I am too impatient).
- Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
You can also freeze this dough for use later!! Just thaw in your fridge overnight!
Now for the filling:
What you need:
- 6-8 cups of fruit of your choice (I used Rhubarb, blackberries and apples)
- 1/2 to 3/4 cups of sugar
- 1 tbsp lemon juice
- 2 tablespoons flour
What you do:
Mix the above all together, let sit for about 1/2 hour, or while you are making pastry, I do this so that any excess juice can be drained so the pie isn’t too runny. So do that…drain excess juice I mean :)
Fill your crust with mixture. And butter. Seriously, trust me.
Top with top pastry.
Bake for approximately 35-45 minutes, until bubbly and browning on the edges of crust.
With ice cream…