Apple Pie

The Move!

I'm trying something different with the beats this week ... country.  I'll explain that in a minute.  BUT, I still really wanted to put a "normal" move up here, ya know, something like The Bernie or Jerkin or The Stanky Legg.  But then you really couldn't put the move and the playlist together.  At all.  Siiiiigh, I guess I will put country moves on here (i'm whining if you can't tell).  I get in trouble at just about every wedding I go to when they start playing country music.  First I say "no", then I say "I don't country dance" and then finally "FINE! I warned you!"  Then one minute later I hear, "Wait, you're from Wyoming?  Why don't you know how to country dance?  Wyoming girls always try to lead."  Seriously dude, I don't want to be out here either.  Annnyway, maybe someday I'll learn so I can avoid that conversation altogether.  

The Tush Push??  Whaaaat?! ... HAHAHA.
http://www.youtube.com/watch?v=AupZaN1ZP-c&feature=related
  
The Beats!

Ummm, I don't really know what happened but for some reason I thought apple pie ... and I thought country music.  This never happens.  To be honest, I've never really had any interest in classic country.  I like bluegrass, I like folk, I don't like depressing, whiny music.  My roommate in college used to listen to country on Sundays and when I would come home and turn on the stereo ... I would realize what had happened.  Sometimes I was forced into hearing a few lines before I could find the remote to change back to my thug station.  Anyway, I'm making an exception today.  But since I've never listened to country I asked a friend to come up with a list of his favorite songs.  He sent me the names of 36 songs and I recognized 1 of them.  I added a few of my own, one of which I'm not even sure qualifies as country, but it's close enough.  Here goes:



 
The Treats!

Here's the apple pie, as promised.  I collected the apples from a park down the street while my dad and step-mom were visiting ... Carolyn climbed up the tree to knock the best looking apples down to my father (attempting to catch them) while I jumped from below, snatching branches and shaking them until they pummeled me and the ground.  I'm sure we made a scene, maybe more entertaining than the nearby cricket match.  Anyway, the apples were tart and flavorful, and free.  I don't dislike apple pie, but it's never been my favorite (which somehow seems un-American) but this recipe is ridiculously easy and it is pretty darn good served warm with vanilla icecream.  And maybe with caramel sauce ...  

Apple Pie              

From Cooking Light Complete Cookbook

(makes 1 pie, 10 servings or 5 ramekin pies)
 

What you'll need ...

1 crust (bought or homemade)
8 cups thinly sliced peeled apples 
(about 8 medium apples, something tart like Braeburns)
1 Tablespoon fresh lemon juice
2/3 cup sugar
3 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt


Cooking spray
1 egg, lightly beaten
1 Tablespoon sugar


Well, after the blackberry pie, and now this you've probably guessed that I don't usually make my own pie crusts.  My grandmother always made delicious pie crusts, but I just find it too tempting to pick up the pre-made crusts and within five minutes have a pie put together.  If you prefer homemade crusts I'm all for it.  Also, if you'd like, you can turn this recipe into "personal" pies, made with small ramekins.  Follow the same instructions, cutting the crust into smaller circles. Check the pies before the full baking time, as they may not require the full time.

To prepare filling, mix apple and lemon juice in a large bowl.  Combine 2/3 cups sugar and next 4 ingredients in a small bowl.  Sprinkle sugar mixture over apple; toss well to coat.

Place crust bottom into pie baking dish, spread with lightly beaten egg.  Spoon filling into dish, brush edges of dough lightly with water.  Place crust top over filling and press edges of dough together.  Fold edges under; press together with fingers (flute).  Brush crust top with lightly beaten egg, cut 4 1-inch slits into top of pastry using a knife. Sprinkle with 1 Tablespoon of sugar.

Place pie (or ramekins) on baking sheet, bake at 450 degrees for 15 minutes.  Reduce oven temperature to 350 degrees and bake an additional 40 minutes or until golden.  Cool on a wire rack.

Blackberry Pie

The Move!
 

 
My only advice is to grab a lanyard and a pair of these sneaks the next time you're at Hot Topic (I know you go there...).  Then you'll look good no matter what you try to do.  

AAAAAAND ... The Cupid Shuffle - you can save yourself a few awkward moments if you start this video at 2:30.

The Beats! 
 
I'm baaaaaack.  A playlist of "underground" hiphop beats with a side of blackberry pie.  They pretty much go hand in hand.  Put vanilla ice cream on top and you've got the best day of your life.  And with my new post, I have a confession ... I went back to work ... as an engineer.  I haven't abandoned the idea of having my own bakery (someday you will drive by a bakery called Superchunk and realize I am famous) but it just wasn't the right time.  And who could pass up waking up before the sun rises and commuting to work?  Not me.  But, in a moment of sincerity and not sarcasm (weird, I know) I feel fortunate to have this job and am looking forward to the challenge.  But back to this post - to celebrate the end of my unemployment I spent the last few days as any unemployed person would - scavenging blackberries and apples from the local parks (yep, you'll probably see the apple pie next).  Ok, this really wasn't about the beats.  Fail. 

 

 
The Treats!

 
I guess I can start by saying I'm pretty obsessed with the blackberries in Washington.  First, my grandfather "GranStan" used to have a private blueberry farm in Georgia that had plenty of blackberry bushes so I like to think that I spent most of my childhood running around buck naked and stained with blackberry juice.  Not really the case, so don't worry.  Second, in Wyoming you don't get many fresh berries, whereas in Washington they call blackberries a weed.  And third, I'm still perplexed by how something that is everywhere can be $3.99 for a half-pint at the grocery store at the same time.  I could probably go out behind the store and pick a pound for free.  So I do ...

What you'll need ...

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 1/4 cup white sugar
  
  
  Recommended (optional):
  1 Tablespoon lemon juice
  2 Tablespoons unsalted butter
  1 egg
  extra sugar
  Vanilla bean ice cream
• 
  

Combine 3 1/2 cups berries with the sugar and flour.  Since I had so many I went ahead and used at least 4 cups.  Don't worry too much about having too many - You can never have too many. I like to brush part of a beaten egg onto the inside of the pie shell to keep it from getting soggy. Spoon the berry mixture into an unbaked pie shell.

Spread the remaining 1/2 cup berries on top of the sweetened berries.  And if you'd like (I like), squeeze on some lemon juice, dot the top with dollops of butter and finally, cover with the top crust. Seal and crimp the edges.

Brush the top crust with more of the beaten egg, and sprinkle with 1/4 cup sugar. Also, cut a few slits in the crust, or go all out like Martha and put some dough shaped leaves or whatever you'd like ... knock yourself out. Bake at 425 degrees for 15 minutes.

Reduce the temperature of the oven to 375 degrees, and bake for an additional 20 to 25 minutes.  The egg on top should give your crust a nice golden look.  Cool and eat with an enormous scoop of vanilla bean ice cream!