It was a dreamy vegetarian dinner for one: Tuscan beans with fresh sage from Moosewood Restaurants Low-Fat Favorites, creamed green chard from Smitten Kitchen, and fresh bread from Metropolitan Bakery.
Hans was driving north on I-95 to Conn. and no doubt eating a Big Mac for dinner, so I took advantage of a night alone to make myself a dinner that I would swoon over and Hans would just…eat.
There is something about making homemade apple pie. I felt like I was giving Hans and me a gift–the apple pie was my love made visible.
Many people associate these feelings with bread–when you make bread you’re with it for hours, watching it, babying it, taking care of it’s temperature, gluten, and then shaping it, baking it, and tapping the hollow bottom. I love making bread, but because of the final product, not the process. The process is just the process. It’s the end result that makes me happy–I know what is in my bread and I can pronounce all the ingredients (flour, water, salt, yeast).
Making the apple pie, on the other hand, was such a cozy cooking project. I rubbed the butter into the flour, carefully pulled the pastry dough together, meditated while I peeled, cored and sliced the apples, and carefully lay the top crust over the apples, pinching the edges. Into the oven and the boat was filled with the smell of fall.
I made the pie with the intention of serving it at a potluck tonight. Good thing I still have a whole bowl of apples to make an apple crumble–there is no way Hans and I can look at that pie all day without having another piece!
I used this recipe from King Arthur Flour for the pie crust and this recipe for the pie. (I like all-butter crusts. vegetable shortening? yuck!)