Apple Upside Down Cake and The Perfect Moment

The other day I had a perfect moment in an already pretty good day. 
You know.... one of those moments when you realize that everything is GOOD. Despite what you hear, it can be good. Things are fine, peaceful, calm and happy. When you are suddenly thankful for the moment. For the small things that make life worthwhile. When everything somehow comes together to create that moment of perfection.

I was making this cake.  The rest of the perfect day post is at my other blog Dust Bunnies of the Mind.

Here is the recipe.  It turned out fabulous!!!   My husband is already requesting a repeat performance.

Apple Upside Down Cake

• 8 tbsp butter softened (really soft)
• 1 1/4 cups sugar
• 4 large Golden Delicious apples
• 3/4 cup flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1/3 cup cornmeal (Martha White is the best brand!)
• 1/2 cup boiling water
• 1 tsp vanilla extract
• 2 eggs
• 1/3 cup milk
• 9 inch cake pan or spring form pan
• parchment paper or waxed paper

Grease the sides of the cake pan.   Cut a 10 inch circle from the paper.  This will allow the paper to go up the sides of the pan and cling.  Fit the paper into the pan and butter or grease the paper.

Peel and core the apples and cut into thick wedges (about 1/2 inch in width).

Combine the flour, salt and baking powder in a small bowl.   Put the cornmeal in a larger bowl, that you will be mixing the batter in.

Beat the eggs and vanilla together in another small bowl and set the 1/3 cup of milk on the counter to get a bit war.

I know!!! Lots of bowls and stuff to clean up later.  BUT. I  find that having everything pre measured and ready to go saves time and makes easier to do a new recipe.  I don't have to keep referring back to the instructions as often or make a mistake in measuring.  In addition having all the ingredients (eggs and milk) at room temperature when baking seems to make the cake or bread rise better.

Melt 2 tbsp of the butter in a frying pan on medium heat.  Add 1/2 cup of sugar and stir for a few minutes. (Don't let it become caramel!!! Otherwise you will end up with candy when you put in the cooler apples. I found this out the hard way. ) Add the apples and toss in the butter sugar mixture and cover. Let cook on low heat for 5 mintues or so, stirring occasionally.  Remove the lid and gently stir and cook the apples for 5 to 8 minutes more letting the sugar syrup begin to thicken.   Cool slightly and place the apples and syrup in the lined cake pan, arranging them neatly.

Pre heat the oven to 350

Pour the boiling water over the cornmeal and quickly stir and add the butter while the mixture is still hot.  Beat until well blended.  Add the eggs and beat again.  Stir in the flour alternating with the milk and beat well after each addition to make a smooth batter.

Pour over the apples .   Bake for 40 minutes or until a tester in the middle of the cake is clean.   Cool on a rack for 5 minutes.  Run a knife around the edge of the cake. I invert onto a plate and carefully remove the parchment.

NOTES: 

Because I used apples from our own orchard, they were small.  Instead of taking time to try to quarter the peeled apples, I just stand them on end and slice them vertically near the core ending up with 4 pieces and a square core left over.  SO much easier.

The first attempt at the caramel turned into chunks of apple flavored candy and didn't coat the apples as the original recipe suggested.  Ah well.   The candy tastes pretty good and I made apple sauce with those apples.

I like a spring form pan instead of a cake pan.

It may take longer than 40 minutes in your oven depending on how your temperature is calibrated.  I know my stove and set the temperature to 375 for 45 minutes.  Just keep testing  :-)

MARTHA WHITE yellow cornmeal is the best for baking.  It is finely ground and makes the most fluffy.....not gritty.....cakes and corn bread.   I buy several bags at a time and keep them in the freezer.   A must for cornmeal, or polenta to keep the bugs at bay.      I also keep my flour, nuts, semolina and oatmeal in sealed packages in the freezer for the very same reason.

Apples and Plums... Oh My. Asian Plum Sauce and Apple Butter.

While still in the throes of dealing with nature's bountiful gifts this year of apples and plums, I decided to finish off the last 3 1/2 pounds of Italian Prune Plums with a batch of Chinese Plum Sauce.

This many apples will make a batch of apple butter

Apples? Oh YEAH we have apples this year. Previously I made and froze apple pie filling for 12 pies. Now neatly wrapped and stacked in the shop freezer. A friend, who is also up to her eyeballs in apples and pears, gave me a super recipe for crockpot apple butter. Fabulous!. Easy peasy!! No standing and stirring and stirring over a hot pot. Just put the peeled cored and chopped apples in the crockpot with the sugar and spices and go about your merry way.  

First: Chinese Plum Sauce. I like the sauce just a bit sweeter and each batch of plums will have its own level of sweetness.....so about half way through the cooking process I stop and taste and add some more sugar if needed. Makes about 6 half pints, plus a little dish extra.  I think we will have to have pot stickers tomorrow.

4 cloves of garlic minced
1/2 oz of fresh ginger minced
1 onion minced
1 cup packed brown sugar
1/4 cup sugar (or more to taste)
2 cups of water
1/2 cup soy sauce
1 tsp sesame oil (no substitutes)
1/2 tsp crushed dried chilies
3 or 4 pounds of ripe plums pitted and chopped
3 tbsp lemon juice
1 tbsp cornstarch
1 tbsp water

Put all of the ingredients, except the cornstarch and water, into a stock pot and bring to a boil.  (If you don't have fresh ginger....I used a heaping tsp of ground ginger. ) Reduce to a low simmer and uncovered let gently cook for about 30 minutes, stirring occasionally to keep from burning on the bottom.  Taste to see if sweet enough if not, add about another 1/8 cup of sugar and cook some more.  Remember......Chinese Plum Sauce is not supposed to be sweet like a sweet and sour sauce.

Blend the mixture, either in a blender or using an immersion blender (my preferrence) until smooth.   Mix the cornstarch and water together and while stirring constantly add to the sauce.  Simmer and stir for several minutes until smooth and thickened.
 
Ladle into 1/2 pint jars and process for 10 minutes in a boiling water bath.

Next: Apple Butter

Oh man, is this an easy way to make apple butter.  Next year I may try it for pear butter.

5 to 6 pounds of apples, peeled, cored and finely chopped.
4 cups white sugar
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt.

Put the apples into a large crock pot.  Toss well with the sugar and spices and salt.   Cover and cook on high for one hour.

Just starting to cook down.

 Reduce to low and cook for 9 to 11 hours.  Stir once in a while.  The mixture will start reducing and become browner.

Halfway done.  Starting to get mooshey and thicker.

At this point it was getting late so I just shut the cooker off and went to bed and started it up again in the morning.  Cook until the apples are almost mush. 3 more hours  Break out the trusty immersion blender again and being careful not to splatter yourself with the scalding mush, YIKES  HOT!!.....blend until desired texture.  I like mine with a bit of chunks still in the apple butter.

Done! Thick and tasty.

Ladle into 1/2 pint jars and process in boiling water bath for 10 minutes.  This recipe made 7 1/2 pint jars.

TIPS:   To make your life easier if you plan to preserve, can or make jams.  Have on hand, a canning funnel, a jar lifter, some good metal ladles for scooping out the product into the funnel and several small tongs for lifting jars and lids from boiling water.

Forest Gump of Plums

I am the Forest Gump of plums.

This year all of our plum trees have gone into overdrive producing.  So many plums.  So many types.  I feel like Forest Gump


Wild plums, Italian plums, Santa Rosa plums.

Plum jam, plum jelly, plum pulp frozen to make more plum jam and jelly, plum bread, plum cookies, plum crisp, plum tortes, plum pies, plum sauce, dried plums, frozen plums, canned plums, fresh plums.  

FREE plums.  Please take some of these plums.  Begging people to come an pick them before our deck is totally spotted with rotten plums dropping off of the tree.

I can't stand to see the fruit go to waste so I spend my time preserving, cooking, freezing and drying.

Here is a recipe that freezes well.  The bread is better after sitting and 'aging' for several days, otherwise, it is cakelike, crumbly and doesn't cut well.  The Italian plums are a pleasing blend of sweet and tart that doesn't make the bread gooey.

Italian Prune Nut Bread

Yield: 2 loaves

1 cup butter at room temperature
2 cups sugar
1 tsp vanilla
4  large  eggs
3 cups all purpose flour
1 tsp salt
1 tsp  cream of tartar
1/2 tsp baking soda
3/4 cup sour cream
2 tsp lemon peel, finely grated
3 to 4  cups Italian prune plums - diced 1" pieces
1 cup chopped pecans


1. Pre heat oven to 350.  Grease and flour two loaf pans

2. Cream the butter sugar and vanilla until fluffy.  Add the eggs one at a time and beat well after each addition

3. Sift together the flour, salt, cream of tartar and baking soda.  If you don't have cream of tartar use baking powder ( 2 tsp)

4. Blend together the sour cream and lemon peel.  Add the the creamed butter mixture alternately with the dry ingredients.

5. Stir until well blending then fold in the plums and nuts.

6. Pour into the two baking loaf pans and bake at 350 for 55 minutes or until a tester comes out clean.

When Life Gives You Lemons

The possibilities are endless.

A few days before Christmas, the Dumbplumber and I were driving around the 'big city' that is closest to us in the Sacramento Valley below our home in our Mountainous Valley Paradise. We were there to do our last minute shopping. Because of the difference in elevation (3400 ft where we are and about 400 ft in the valley) it always feels like we have migrated into another climate, spring like instead of snow and ice....even in December.

On the AM radio, there is a Swap and Sell channel. Very cool. People can call in and describe items they want to buy, items they want to sell, stuff they are giving away for free. One guy was giving away a piano because he was moving. Suddenly, my ears prick up. A quavery little old lady voice says she has fresh lemons from her tree at 50 cents a dozen. 50 CENTS A DOZEN. Just come by her place and take some, put money in the tip jar.

"Did you hear THAT!!" I say. "Do you know where Shady Lane is? OMG we have to get some lemons!!"

"Why can't you buy lemons in the store?" replies The Dumbplumber grumpily, because he is on a man's Christmas shopping mission. Get the stuff and get the hell out of town.

"Yes. BUT...at 50 cents EACH. Not 50 cents a dozen." Says I.

Soooooo....we go get lemons. I was now on a mission too. And surprise surprise, they are Meyer Lemons. You would think that I had found gold nuggets.

So....when life gives you lemons and not just any old lemons.....COOK....make

Buttery Lemon Squares, Lemon Curd, Lemon Creme Brulee Tart, Candied Lemon Zests.

BUTTERY LEMON SQUARES

• 1 cup butter
• 1/2 cup powdered sugar
• 2 1/3 cups flour
• 1/8 tsp salt
• 4 eggs
• 2 cups sugar
• 1 tsp grated lemon zest
• 6 tbsp fresh lemon juice
• 1 tsp baking powder

Make Crust: Cream butter and powdered sugar. Add in 2 cups of flour (reserve the other 1/3 xup) and beat until blended. A food processor works well for this. Pulse on and off to process. Spread and pat firmly into a greased 9 x 13 metal pan. Bake at 350 for 20 minutes until starting to brown at the edges. You are basically making a shortbread crust.

Filling: Meanwhile beat eggs until light. Gradually add the sugar. Beat until thick. Add zest, juice, remaining 1/3 cup flour and baking powder and blend. Pour over baked crust. Cook at 350 for 20 minutes until golden on top.

Sprinkle with powdered sugar and let cool completely before cutting into squares.

Should equal about 20 squares.

I'm Jammin'....Hope You Like Jammin' Too.

You can feel Fall in the air. The mornings are crisp, cool and clear. Some of the trees have even begun to turn color. The fruit trees are loaded and people who have gardens are desperate to unload their excess onto anyone who will take squash, zucchini or anything else.

After our war with the robins and race to see who would get the cherries from the sour cherry tree....we won by the way.... we have been inundated with wild plums and peaches. Hating to see this bounty go to waste, I've been canning and jammin' (Bob Marley reference here)

Wild plums are something that you have to experience and are hard to explain just how fablulous they are.



Slightly smaller than ping pong balls, they are sour. Pucker your face sour. However, once made into a jam or jelly. They turn from reddish yellow sour balls into the best sweet and tart reddish orange jam. Some years we have a lot. Some years, not so much. It even varies from tree to tree. One tree will bloom and bear fruit, while the tree right next to it will be just a week behind or ahead on the blossom schedule and be barren. Timing is everything.

This year I made two batches of wild plum jam. We gave most of last years batch away as gifts and ate it all up before winter was over.

Peaches Galore

My husband oversees some properties that are owned by absentee landlords. This year one of the peach trees was loaded, almost to the breaking point, with small peaches. Since no one is going to be coming up to use the fruit, we get to harvest it when we can. From the peaches I made Peach Jam, Sour Cherry Peach Jam and Peach Barbeque Sauce. There were so many peaches we gave over half of them away to other ladies (gluttons for punishment) who also like to cook and can.

These are just a few of the jars of the different jams. All in all about 4 dozen jars.


I love the jewel tones they have when the light shines through. Almost like a stained glass window in a church. The miracle of being able to preserve the bounty of summer and fall and enjoy throughout the cold winters.

In the freezer are still more peaches and sour cherries.

As if this all wasn't enough. I have a friend who's husband made a huge and I mean huge over an acre garden. She has loaded me up with green beans. So.....spicy garlic dilled beans.



The recipies for jams are easily made from the pectin package recipies. For the peach and sour cherry jam, I just substituted 2 cups of chopped cherries for two cups of chopped peaches.

Apple Butter

More apples. We are down to two ice chests full. One consists of the smaller and more tart apples from one tree and the other is STILL full of the Red Delicious. We can only stomach so many cakes. I made two more cakes today and froze one of them.

In a desperate attempt to use these apples before they go bad, I decided to make chunky apple butter. So simple and a great thing to do with fruit that is not perfect.

APPLE BUTTER

• 4 or more pounds of apples
• 1 cup cider vinegar
• 2 cups sugar
• dash of salt
• 1 tsp cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp allspice
• juice and zest of one lemon.

Peel, core and coarsley chop up the apples. Cut out the bad or brown spots first. The best way I've found to do this is to use a potato peeler to take off the skins. Then just set the apple bottom down on the cutting board and make a cut vertically down one side of the apple close to the core. Turn the apple, make another cut......repeat until you have left the core of the apple. It will look like a square or pentagon, depending on how big your apple is. Don't worry if there is some skin still left on the apple, because you are going to cook it into a mush and the skins contain pectin.

Put the apple chunks in a large stew pan with the 1 cup of cider vinegar. Stew over low heat until they are soft. Mash with a potato masher or put through the sieve of a food mill if you want a smoother apple butter.

Add the sugar, lemon, salt and spices. Simmer and stir frequently until it is very thick or until when you put a glop of apple butter on a saucer there is no liquid leaking out around the edges.

Spoon into sterilized half pint jars and put on the sterilized lids and screw bands. Put into a water bath and process at boiling for 10 minutes.

If you have never canned before, there are some good sites on the net that will give you a basic tutorial. I highly recommend getting the book "Putting Food By". It will walk you through the process. This has been my canning Bible for years and years.

Chunky Apple Cake

Its fall and the crops from the raised bed garden are long gone. We picked the last of the tomatoes and peppers a month ago. Yellow tomatoes, Romas, Beefsteak and sweet Italian.

Now, it is apple time. We picked the apples from our 5 trees. At least 50 pounds, mostly Red Delicious and Yellow Delicious, stored in open ice chests in the pump house for preservation over winter.

When we bought this property 8 years ago, most of the trees were already mature and needed pruning and now really have begun producing. Depending on what kind of spring: whether we get an early frost that kills the blossoms before they set or if we have a lingeringly warm spring where the bees and the blossoms make sweet harmony, we will have some apples or lots of apples. We had the latter spring this season.

Once again, we didn't spray the trees. It wasn't for any greenie organic reasons that did we not spray. As Steve Martin says...."I forgot". Ah well. Give me spots on my apples and leave me the birds and the bees. As a result we have 50 pounds of apples that taste great......look bad. What to do? What to do?

I know!!! Make Chunky Apple Cake. You're going to peel and chop the apples anyway....so who is to know that you also cut off a few brown or icky spots. It isn't like you need neat perfect slices like you would for an open face tort. Chop
away!

This is a wonderful, EASY, dense and flavorful cake. You just can't miss. Served warm with some whipped cream or dusted with powdered sugar and served at room temperature.

Chunky Apple Cake

• 6 large apples
• 1 tbsp cinnamon
• 5 tbsp sugar
• 2 3/4 cups flour
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup vegetable oil
• 2 cups sugar
• 1/4 cup orange juice
• 2 1/2 tsp vanilla
• 4 eggs
• 1 cup chopped walnuts

Preheat the oven to 350 degrees. Grease and flour a tube pan. Peel and core and chop the apples into chunks a little less than one inch. Toss the apple with the 5 tbsp sugar and 2 tbsp cinnamon and set aside.

Whisk together the flour, baking powder, 1 tsp cinnamon and salt in a large mixing bowl. (I use the bowl of my Kitchen Aid mixer so I can add the next step)

In a separate bowl mix the sugar, oil, juice and vanilla. It will look totally disgusting. Don't worry about it. Mix the wet ingredients into the dry ones. Then add the eggs one at a time. Scrape down the side of the bowl. Don't lick the spatula.....OK....go ahead lick the spatula.

Pour half of the batter into the tube pan. Top with half of the apples and some of the nuts. Cover with the rest of batter and top with the rest of the apples and nuts.

Bake for about 1 1/2 hours or until wooden skewer comes out clean.

I have to give away half of this cake or else eat it ourselves. Believe me, my hubby and I do NOT need to eat an entire cake.

This month we took generous slices to some of our older friends and our clients, most of whom are in their 80's and one is a Pearl Harbor survivor and who don't cook so much for themselves anymore. It is like stepping back into a gentler and kinder age. We have a cocktail...or two.... and as was usual in the cocktail era of the 40's and 50's our friends insist on making a production. Frosty cocktail glasses from the freezer, a full bar, hors d'ourves, salted nuts, napkins, coasters the works. We sip and gossip about locals, about politics, their children, my children, movies and anything else. We listen to stories from their past, and I marvel at what fine good people we will lose as a Country when this generation is gone. Sometimes it makes me very sad......have another piece of cake ......please.

Peach BBQ Sauce

Have too many peaches? Peaches that are on the too ripe side and starting to get gooshey? Never fear. Peach Barbeque Sauce is here. This is a delicious sauce and is especially good on pork. It seems to last forever in the refrigerator and freezes well.

PEACH BBQ SAUCE

• 1 tbsp olive oil
• 1 1/2 cups chopped onion
• 3 cups chopped peaches
• 1 tsp pepper
• 1/2 tsp salt
• 6 cloves garlic, minced
• 2 cups beer
• 1 cup catsup
• 1 cup mustard
• 1/4 cup brown sugar
• 3 tbs cider vinegar
• 2 tbs worchestershire sauce
• 2 tsp cumin
• 2 tsp hot pepper sauce
• 1/4 tsp cinnamon

Heat the olive oil in a large sauce pan over medium heat. Add the onion and saute until tender, about 5 minutes. Add the peaches, pepper, salt and garlic. Cook for a minute stirring frequently. Add the beer and the remaining ingredients and bring to a boil. Drink the rest of the beer while stirring as it comes to a boil....oh heck...drink another one too. Reduce the heat and simmer, uncovered for 30 minutes

Cool the mixture until it is just warm. Place half of the sauce in a blender. Remove the center piece of the blender lid so the steam can get out. You don't want your sauce and blender to explode. *Puree until smooth. Repeat with the rest of the sauce. Refrigerate for up to 10 days or freeze.

Notes:

*I use a hand held immersion blender , as long as it is just a single recipe. If our peach trees are especially generous, I will make a double batch for the freezer.

Leave the skin on the peaches. Don't waste your time trying to peel them. You are just going to puree them anyway.

Generally, I despise "Ball Park" type mustard and substitute Dijon whenever possible, but in this case you should use the inexpensive French's or other yellow mustard. You really want that harsher mustard flavor and will be wasting your money if you use Dijon. I haven't tried it yet, but adding whole mustard seeds to the mix or using a grainy brown mustard might be good here if a bit more expensive.

For a BBQ pork butt, roast or chops, I will marinate my meat in this sauce for a few hours before cooking. Discard the marinade and use fresh sauce for basting during the last part of the cooking process.

Gingered Pear Pie

On my other blog I wrote about these unique and delicious Asian Apple Pears that we have an abundance of this year. We have had them sliced and added to salads tossed with a balsamic vinegarette dressing. On a cheese and cracker plate. They are especially good with brie cheese. Pies, like the one I made last night. And now that they are getting a bit past their prime, tommow will be chopped up and made into Walnut, Pear Muffins and frozen for breakfast treats.

This recipe is from an old Bon-Appetite magazine, November 1991. I know......who keeps these magazines around for 17 years? A recipke junkie, that's who! I am, however, in the middle of a huge project to divest myself of this clutter and still keep the recipies. Using the Living Cookbook program which I highly recommend, I am systematically going through the magazines and copying the recipes that appeal to me and don't seem to be duplicates. Scanning some of the photos and then .....sadly waving goodbye to my old friend the magazine is gone.


Gingered Pear Pie

One recipe of lard pie pastry (see previous apple pie recipe)

3/4 cup golden raisins

1/4 cup minced crystallized ginger

3 pounds pears, peeled and thinly sliced

1/2 cup sugar

3 tbsp melted butter

2 tbsp quick cooking tapioca

1 tbsp lemon juice

1 1/4 tsp cinnamon

1/4 tsp nutmeg

Egg Wash (one egg mixed with a tbsp of water or milk)

Make the pie crust according to the directions in the previous recipe. Wrap in plastic and refrigerate while preparing the filling.

Place raisins and ginger in a small saucepan and just barely cover with water. Simmer for about 5 minutes on a very low setting. Set aside and let raisins plump while preparing the filling and crust. The raisins can be done several days ahead. Just cover and refrigerate until ready to use.
Pre heat the oven to 400 degrees.

Peel and slice the pears. I put them in a water bath that has had a bit of lemon juice added to it to keep them from turning brown. When al l pears have been sliced, drain and toss the pears with the remaining ingredients. Set aside while rolling out the crusts.

Mound the fruit in the bottom crust leaving an overhang of about 1/2 inch. I have a handy pair of kitchen scissors that I use. Roll out the top crust and place on the pie and trim to equal the bottom crust for overhang. Roll the two crusts under and flute. Save the scraps and cut out some decorative shapes. Brush the crust with the egg wash and place the decorations. Brush again with egg wash and cut a few slits for steam vents.

Place on a baking sheet, to keep spills from occuring, and bake at 400 for 1 hour or until golden brown. If the edges begin to get too brown, protect them with a strip of foil.

Caramel Apple Pie

Apple pie time!!!. The days are getting short and cooler and baking is in the air.

Here is an unusual apple pie with a caramel sauce poured over the lattice crust. I use lard in my pie crusts to give the most tender and flaky crust.

Pie Crust
2 1/2 cups flour
1/2 tsp salt
3/4 cup lard (Yes I said lard!!)
6 tbs cold water or more if needed

In food processor or with knives cut in the flour, lard and salt until resembles coarse meal
Remove to a bowl and toss lightly with a fork while sprinkling in the water. Toss until it forms a ball that can be held together when pressed lightly. Wrap in plastic and refrigerate 30 minutes.

1/2 cup unsalted butter
3 Tbs all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water

8 Granny Smith apples - peeled, cored and sliced thinly

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes, stirring occasionally. Be sure the sauce is thick.

Meanwhile, cut the pie dough in two and roll out a crust with one half. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. The lattice work crust is non negotiable. You must be able to pour the caramel over and through the crust.Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Take a pastry brush and spread the caramel over all the pie crust. The crust will become crispy and shiny when cooked.

Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

Let the pie cool before cutting or else the caramel will come running out.

Rhubarb Pie and Michelle Obama

According to Michelle Obama some one is going to have to give up a piece of their pie so others can have more. Sounds like communism to me. I have earned my "pie" by hard work and getting an education. I suggest that since Michelle wants everyone to have pie, that people learn to make their own pies and NOT rely on stealing mine.

If people want pies. It takes a lot of practice to make a good pie crust. Lard is the best fat to use even if it is politically incorrect. Another tip for good pie crust is to keep the fat (butter, lard, shortening) cold. Use cold water and work the crust as

To that end: because I am always helpful and because it is strawberry season

Strawberry Rhubarb Crumble Pie

1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 (9 inch) unbaked pie shell
TOPPING:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup cold butter

In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.

For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Mmmmmmm Pie.