Nobody should be baking during the summer…especially me!
I saw a recipe for the “best pie crust ,” using lard and butter. Following the directions very closely, I used exactly five tablespoons of chilled water. Obviously, it wasn’t enough, but since I hadn’t made a pie crust in about 15 years, why would I have known any differently? So, I mashed (but not kneaded!) each half into a flat pile, wrapped it in waxed paper, and waited until today to roll it out.
I planned on baking an apple pie. How hard could that be? I’ll tell you. Slicing, peeling, and coring ten apples was almost as mind-numbing as visiting a family member’s church on Fast and Testimony Sunday! And what a mess! And hurry…you don’t want those apple slices turning brown!
After unwrapping the packages of dough, they crumbled in heaps. That’s when I started sprinkling more water, reaching for flour, and grabbing the rolling pin now that I had gunky hands. In the middle of that, I tried to tear off more waxed paper…not a good idea. I should have taken a picture at that point, but the camera would have been ruined….glued shut. Did I mention it felt like 110 degrees in the kitchen?
Here is the finished, patchworked apple pie, which looks more like a cobbler. Its new name is Apple Cobbler Pie!
The kitchen is now tidy, the counters scraped off, and the dishes put away. I will try this again during the winter.