Monday, November 8, 2010

Apple Pie

School Girl

By my tally we have made approximately 27 apple pies and 2 large apple crisp in the last week! I know what you're thinking, "She's nuts. Doesn't she already have a full to overloaded plate?" The answer is a resounding YES! We Mom's tend to do what we have to do and what we probably don't have to do also. Ahem.

The Little Chefs friend

Well there were some hectic moments. Like the small fire in the oven that only got bigger when I opened the door to throw in salt. SCARY. Or the black smoke streaming out of the ovens. I'm so thankful we have had a patch of cold weather so the windows could be open!

First timers!

Some fun times were teaching a gaggle of preteens how to bake their first pies. They were so excited. My own little chickadees and I even had a chance to bake some big ones!

Farm Girl's friend.

We made 3 different types of crust:
-Whole Wheat with butter
-White flour with butter
-White four and vegetable shortening

Flakiness Factor- White Flour w/shortening was the clear winner. Although the thought of shortening grosses me out!

Whole Wheat Pastry Flour - Great if you're making pie all time and you want to keep as much nutrition as possible. A bit denser than white flour BUT the butter gives it an excellent flavor.

Butter verses Shortening - Butter gives more flavor and a more tender crust I think it's a must in you are making pot pie. Yum!
Coconut Oil Crust is next on the list. I plan on making a coconut oil crust this week.

Farm Girl

Whatcha been up to?

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