“What has been is what will be, and what has been done is what will be done, and there is nothing new under the sun. Is there a thing of which it is said, ” See, this is new?” It has been already in the ages before us.
I borrowed a kitchen. I made a pie. And I thought long and hard about the lack of originality in my own brain.It happens to the best of us, I guess. The realization that there is, indeed, nothing new under the sun. That almost every idea has been thought, every rock has been turned, and every word has been written before. The attack that convinces you that your words will almost surely be lost in a sea of the inspiration of others.
So why do we do anything? Why do we write? Or create? Or live what we desire to call an “adventuresome life?”
Maybe the better question is one of motivation. Where are our hearts & minds when we are doing our creating/living? Is it simply for the sake of trying to do a new thing? Or is it to communicate what is printed on insides?
We are made to be creators, really. Designers of beauty, creators or our given resources, stewards of our talents.
If you have 20 minutes to spare, I recommend watching this short film. Inspiring, to say the least.
Granny smith apples, peeler assistant, & sharp knives. Check, check, & check.
I think the selling point on this recipe was the buttermilk crust. I have never made a pie crust with buttermilk in it, because my mom never did, because her mom never did, etc. I was intrigued, to say the least. I think I just wanted it to smell like a buttermilk biscuit . . . maybe I was craving biscuits . . . another time, Pollock. Focus.
Shaggy dough & lady hands. Forming into discs for chilling. You know how it goes . . .
The previously gorgeous apples, transformed and sliced into cinnamony, sugary, crisp wedges. They’re just waiting, hanging out for their mission to be accomplished.
High as pie, ladies and gents. High-as-pie.
Bakin’ time. (not bacon time. although, that does sound pretty great . . . )I have a confession. I was making this pie to bring to a friend’s house, and I kinda made us a bit late waiting for it to bake. So post-oven, we hurried out the door. Upon arrival, there was a cerveza with lime waiting for me, as well as a puppy to play with. Set down the pie, cue forgetfulness. When I came back to it, these were to photo ops that were left . . .
One piece being wrapped up for a midnight snack, and fingers licking the plate clean. I was gutted I had forgotten, but flattered as well. I would rather have it eaten and enjoyed than sitting and posing. That’s why you make pies, right? For people to enjoy the heck out of.
I know it’s not autumn yet, but apple pie is appro-appro anytime in my eyes. Yum.
Buttermilk Pie Crust
2 sticks (8 ounces) cold unsalted butter
2 1/2 (12 ounces) cups all purpose flour
1 Tablespoon sugar
1 teaspoon salt
1/2 cup (5 to 6 ounces) buttermilk
Cut the butter into 1-inch pieces and place in the freezer to chill for 15 minutes. Measure out the buttermilk and store in the refrigerator to keep it cold (you could even put it in the freezer for a few minutes too).
Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture.
Dump the cold butter cubes and flour mixture onto a large work area for rolling. With a rolling pin, roll the mixture, flattening the butter cubes with the flour into long, thin, floured butter sheets. Work quickly to ensure that the butter stays cold. Below is what the rolled butter and flour look like after I’ve gathered them together on the work surface a bit.
Place the flour and flattened butter back in the large bowl and chill for 10 minutes. When the butter is cold, remove the bowl from the refrigerator, make a small well in the center of the flour and butter mixture. Add the cold buttermilk to the bowl all at once. Begin to bring the dough together with one hand ( keep the other hand free to answer the phone). Moisten all of the flour with the milk, using your hand to break up large clumps of milk and flour. The dough will be rather shaggy, but you can add another tablespoon of buttermilk, if you see that all your flour isn’t moistened. Form the dough into two disks. The disks will be rough, and hard to shape together, but once they rest in the fridge for an hour, they’ll be easier to roll out.
Chill the dough for at least an hour in the refrigerator. At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.
2 1/2 lbs Granny Smith apples, peeled, cored and sliced 1/4-inch thick1 Tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 – 1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 Tablespoons unsalted butter
1 Tablespoon plus 1 teaspoon cornstarch
Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.On a well floured surface, roll the bottom crust 1/8 inch thick ofr less and 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
Toss the apples with the ingredients listed above, and let sit. Some of the juices will run to the bottom of the bowl, which will be mostly drained before filling the shell (to prevent soggy crust).
Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Trim the overhang of the top crust so that there is only 1/2-inch of overhand. Tuck the overhand under the bottom crust boarder and press down all around to seal it. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center of the pie and radiating toward the edge.
Preheat the oven to 425 degrees F at least 20 minutes before baking. Set oven rack at the lowest level and place a baking stone or baking sheet on top of it before preheating. Place a large piece of greased foil on top of the sheet to catch any juices.Set the pie directly on he foil topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a take tester or small sharp knife is inserted through a slash. After 30 minutes, protect the edges from overbrowning with a foil ring.
Col the pie on a rack at least 4 hours before cutting. Serve warm or at room temperature with vanilla ice cream.
Source: loosely adapted from Joy the Baker