Tag Archives: baking

Baker, baker… bake me a pie

It’s apple month over at Farm Chick Chit Chat, and to get everyone excited about the new blog we are having an “apple pie recipe-off” to gather everyone’s favorite apple pie recipes.

Confession: I hate making pie. I mean, I LOVE to bake…, just not pie. I think it has something to do with the fact that both my mother and mother-in-law are amazing pie bakers….I have pie- envy. Generally, I won’t even make more than one apple pie a year because, honestly, everyone would rather eat one of theirs

So, with that I give you the best recipe I have… which is mostly just a copy of my mom’s. But to start a good pie, one must have a great crust- and here I have a dilemma. Do I use my mother-in-law’s or my own dear sweet momma’s??? See what I’m saying?? I honestly can’t say which is tastier. My hubby will of course vote for his mom’s (and in a dimwitted moment once actually said that to my mom!!!), so I naturally usually make my mom’s

How about this- I will give you both and you decide. Settle the matter for me, please!

Mom’s Recipe for pie crust
1 stick softened butter
1-1/2 cups all purpose flour
1/8 tsp salt
Dash of nutmeg
3 tbsp cold water

In a large bowl use a pastry cutter to blend the flour, butter, salt and nutmeg. When crumbly, add cold water slowly and mix until a doughy ball forms. Divide the dough in 1/2 and roll out on a floured surface. Makes 2 crusts.

His mom’s pie crust recipe
3 cups flour
1-1/2 cup Crisco
1 tbsp cider vinegar
5 tbsp water
1 egg

Blend flour and Crisco together in a bowl with a pastry cutter until crumbly.
In a small bowl, mix together egg, vinegar, and water. Mix all together lightly to create a very sticky dough. Divide into 3. Roll dough out on floured surface. (makes 3 crusts)

Okay, so on to the filling:
6-8 peeled chopped apples (Macs or Galas are our preference)
1/4 cup sugar
1 tsp cinnamon

In a large bowl stir together apples, sugar, and cinnamon and transfer to pie dish onto bottom crust. Add top crust and pinch together in whatever manner suits you ( I usually use a fork). Sprinkle crust liberally with sugar and cinnamon. Bake at 450 for 10 minutes, then reduce temp to 350 and continue baking for 30-40 minutes until crust is golden.


Sunday Blues and Berries…

“The blue’s but a mist from the breath of the wind, a tarnish that goes at a touch of the hand…”- from “Blueberries” by Robert Frost

Today I am spending Sunday in one of my favorite ways: listening to the blues and dealing with the 20+ lbs. of blueberries we picked this weekend. Bessie Smith and Lightnin Hopkins keep me company in the kitchen while I package berries for the freezer, and wait for a batch of lavender Blueberry Muffins


to come out of the oven (the heady scent of lavender fills the room and is delicious). I flip through the recipe box and pull out cards tabbed “Blueberry Crumble,” “Blueberry Salsa” (haven’t been brave enough to try that one yet, but maybe this year), and “Grandmother’s Blueberry Pie,” which I discovered is the same as the one on the box of tapioca, but it certainly sounds tastier than if labeled “Blueberry Pie off box of tapioca.”

We pick at a local blueberry farm and I set aside a vacation day each summer just to spend filling bucket after bucket with the sweet blue marvels. We joke that they should weigh my daughter before she heads into the field to pick, as it’s one fruit that everyone in my family solidly agrees upon and I never ever have to ask them twice to eat them.

“Nine below zero” by Sonny Boy Williamson comes on, and I laugh and tell my kids about the pet fish I had named Sonny Boy Williamson. They think that’s pretty weird. “Yeah, so are you,” I tell them, “Have a muffin.”

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