My sharing of something to Sepia Saturday this week is, well, weak.
What, I don't have any old photos of baking?
Or kitchens?
Or me in an apron?
Or anything along those lines?
Scratching my head. I used to do those things, but they weren't considered photo-worthy.
My favorite pie, Dutch Apple Pie. I make my own from memory.
I sometimes make the crust from scratch, but usually just get the refrigerated folded up ones from the grocery.
Apples are not peeled by me...but just cored and sliced. I like a golden delicious, but other semi-tart apples are also good in pies.
I use 6 large or maybe 10 medium size apples...stir in a big bowl with
1/2 cup of flour
1/2 cup of sugar
2 teaspoons cinnamon
1/4 teaspoon ground cloves
I pile the sliced apples in the pie pan with only a bottom crust (unbaked).
then mix up
1/2 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/2 cup of butter
the butter must be cut into the dry ingredients to make a good topping, so when the crumbs are the size of peas, you are ready to spoon it over the pie, and press onto the apples, making sure none are uncovered.
Place on a cookie sheet and cook at 375 for about an hour until the topping has sunk into the apples and is nicely brown. If the edges of the crust are getting too brown, put aluminum foil over them so they don't burn.
Cool well, then slice. A scoop of rich vanilla ice cream just adds to it's great taste.
Go over to
Sepia Saturday to see what other Sepians are cooking up...
And I thought I had a photo of a pot pie in one of my "mug-bowls" but am not able to find it today.
Being a potter, you know I like to set off my pots with beautiful food, and vise versa. Here are the
mug bowls.
Today's quote for a minute of pondering...perhaps.
The more you sense the rareness and value of your own life, the
more you realize that how you use it, how you manifest it, is all your
responsibility. We face such a big task, so naturally we sit down for a while.
Kobun Chino Otogawa Roshi
