Sunday, October 17, 2010

FOOD FOR THOUGHT: "In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and mom" ~Barbara Costikyan

What is it about the smell of a pie baking in the oven that gives that "everything in the world is okay" feeling? Today is the perfect Fall day, drizzling with rain and a crispness to the air. We've got a fire in the fireplace and the house just feels "homey". For me, this is pie making season! The house smells so good and there is nothing quite warm pie with icecream to make your family smile.


Fool proof pie crust:

2 C. flourpinch of salt

2/3 C. unsalted butter

4 Tbl cold water

*Mix flour and salt

*Chop up butter, add to flour

*Cut butter into flour using pastry cutter until small beads form

*Add water one tablespoon at a time until dough is lightly moistened

*Mix dough with hands to form right consistency (not too dry; not sticky)

*Divide dough in half. Enough for 2, dish only pies or 1 top crust pie*Roll one half of dough on lightly floured surface, slightly larger than pie plate

*Fold dough into fourths, place in pie plate, unfold (prevents breaking of dough)

*Press dough around pie plate edge either with thumb and forefinger or a fork

*Roll out second round of dough for top

Scrumptious Pie Filling:

4 pears, peeled, thinly sliced

2 C. fresh blackberries

1/4 C. corn starch1 C. sugar

1/2 tsp. cinnamon

1 egg

*Gently mix all ingredients together

*Pour filling in pie plate. Dot top of filling with butter

*Cover with second piece of dough

*Press edges together to seal and flute

*Cut slits in top of crust

*Place decorative dough cutouts on top (brush with beaten egg to adhere)

*Lightly dust with milk for shiny appearance

*Cover edge of pie crust with foil to prevent burning

*Place in pre-heated 375 degree oven for approximately 50 min. on middle rack until top of crust is just starting to turn a golden brown.

*Let cool. Refrigerate for firmer pie

CONVERSATION: What do you find comfort in?

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