Partners in pie: Nancy sets the pace and the menu. I stand in awe, and slice, dice, bake, and serve where needed.
Yesterday when my pal, and community dinner iron chef Nancy called to discuss our plans for that night’s preparations, she began with dessert (just another reason to love her) and said, “Tom, you do know today is National Pie Day, don’t you?” Oddly I did not. Who even knows such things? Gosh, is there a National Tater Tot Day, or a National Peanut Butter Lover’s Day or National Cheese Fondue Day? Yes, Yes and Yes; February 2, March 1, and April 11, respectively.
I never met a pie I didn’t like (aside from an unfortunate kidney pie encounter in the UK).
Nancy and I are simpatico in the pie department; we could eat it for breakfast, lunch and dinner. It is the planet’s most perfect food, after all. I was delighted that she left the making and the baking of the pie to me. I chose to make a pie based on a recipe from my friend Jeanette–a dutch apple crumble crust confection that is as easy and fail-safe to make as it is delicious.
It all starts with a savory (slightly sweet) oil dough, and ends with a delicious mountain of apple crumble.
Jeanette’s Easy Apple Pie Recipe
Jeanette’s Best Easy Apple Pie
|Prep time||30 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 20 minutes|
- 2 cups flour
- 2 tablespoons sugar
- 1 heaped teaspoon Kosher salt
- 2/3 cups vegetable oil
- 3 tablespoons milk
- 6-7 Medium apples (mix it up, e.g. Granny Smith, Golden Delicious and Jonagold)
- 2 tablespoons flour
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 cup butter
|Mix first three dry ingredients: flour, sugar salt|
|Add vegetable oil and milk to dry mixture. Work together until mixture resembles damp coarse sand or tiny pebbles. Reserve one cup of mixture for the top crust.|
|Place remaining dough mixture into pie plate and press to form crust on the sides first, then do the same to form bottom crust. Fill any holes with crumbs and press firmly.|
|Core, peel apples and slice in to hearty chunks or slices. Mix apples with remaining dry ingredients: flour, sugar, nutmeg and cinnamon. Mound apples in the dough-lined pie plate. No need to press down apples; the crumb topping will fill up the gaps. Dot with butter|
|Add the reserved pie crumble (crust) to top the pie. Add one tablespoon at a time covering pie evenly. Bake at 400 degrees F for 50 minutes, apple filling will bubble.|
And on a related note, consider volunteering for a community dinner in your neck of the woods. Even if you don’t cook, there are volunteer positions to serve food, do dishes (I love these folks), prep the kitchen and clean up.
The Vashon Interfaith Council to Prevent Homelessness does a remarkable job of helping our friends in need in so many ways. Volunteer today, it will warm your heart like a slice of pie fresh from the oven.
Would you share your recipe for Dutch Apple pie and the crust? It looks oh so yummy!
Hi Margaret, I sure will. I’m going to make the pie this weekend and take photos and post the recipe for you on the blog. Thanks for the interest! Check back around Monday or Tuesday.
My favorite, World Nutella Day, is February 5. Celebrate!
No doubt there were rave reviews from those enjoying those delicious looking works of art! I love Dutch Apple Pie!
I cannot believe YOU didn’t know about Pie Day – you are the King of Pies! 🙂
I love Vashon. What a great community. They are blessed to have you and you, them.
What a good choice of pies to serve to the community. Apple pie is my comfort pie. My mom was raised in Wenatchee (my grandparents were orchardists) and was an Apple Blossom Princess and an apple pie judge! I may be slightly biased toward apple pie. 😉
I am looking forward to that recipe!
A lovely post, well written too! 🙂
I can’t wait for the recipe, my dear friend! 🙂
I am just eating breakfast and would much prefer a piece of that apple pie to what I am having this morning!
And, as far as pies I didn’t like — Mincemeat. It just didn’t set right with me.