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| Apple Pie courtesy of Amber Blodgett |
When I was six or seven years of age, I would sit on a tall
“step-stool” at the kitchen counter and watch my mother bake.
For a single crust pie the dough was rolled out, draped into
a glass or ceramic pie-plate, and docked with a fork.
The edges were crimped to look like Ric-Rac ribbon. *
She would then balance the dish in one hand and trim the
sides with a knife.
Those bits of leftover dough would be topped with sugar and
cinnamon, and popped into the oven for a quick treat.
In many years of sitting there, I never learned to make the pastry.
As a newlywed it seemed a worthy skill, so I scheduled a grown-up
girls-day pie-baking lesson from Mom.
That morning she rose prior to 5:00 a.m., and turned every
bit of fruit, shortening, and flour in the cupboard into pies - before I arrived.
I still can’t make a decent crust.
This apple pie is courtesy of our dairy herd manager, Amber,
using our farm’s own buttermilk and butter. It is NOT gluten-free.
* Bonus points if you know what that looks like.
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| Amber's Apple Pie |
Buttermilk
Piecrust
Adapted from The
Animal Farm Buttermilk Cookbook
Makes one 9-inch crust
2 Cups All-purpose Flour (unbleached)
1 TB Sugar
1 tsp. Kosher Salt
4 TB Unsalted Butter, cold, divided into 8 pieces
½ Cup Buttermilk, ice-cold (from the freezer)
Mix together flour, sugar, and salt.
Cut butter into flour until it resembles coarse crumbs.
Stir in buttermilk all at once and gather pastry into a ball.
Wrap in plastic and refrigerate at least an hour or
overnight.
Roll out dough and place in a pie tin.
Preheat oven to 375f
Bake for 8-15 minutes, until lightly browned.
This pre-baked crust can be filled with pudding, or the
recipe doubled and baked with fruit filling– as in the pie pictured.