Kitchen Gadgets as Sweet as Apple Pie
Easy as… well… you know
Wooden utensils set, $4.99, HomeGoods
Apple pie, $14.75, Sarah Jane’s Bakery; pie dish, $29.99, parchment paper,$6.99, and felt trivet, $9.99, Kitchen Window; hot pads, $4.99 each, World Market; and baker’s rack, $12.95, CB2
Savoring the Seasons of the Northern Heartland cookbook, $19.95, Lucia’s; glass canisters, $4.99 and $2.99, World Market; and vintage mixing bowl, $20, Succotash
Plate, $2.95; flatware, $49.95, per 20-piece set; and vase, $6.95, CB2; espresso pot, $19.99, World Market; Japanese teacup, $40, The Foundry Home Goods; and dinner napkin, $12.95, per set, World Market
Wood serving plate, $15, and napkin set, $12, Succotash; jam spatula, $10, and Seagate cheeseboard, $14, The Foundry Home Goods; Prairie Breeze cheddar, $5.95, and Fini aged cheddar, $6.30, Lunds & Byerly’s
Eggbeater, $12.99, HomeGoods
Cutting board, $19.99, World Market; dishtowel, $38, The Foundry Home Goods; and pie bird, $11, Kitchen Window
Whisk, $3.99 and wooden spoon, $4.99, HomeGoods; Minnesota apron, $26, Succotash; and potholder, $4.99, World Market
Scale, $7.99; colander, $12.99; and measuring spoons, $5.99; all at HomeGoods
Canisters, stylist’s own; marble salt grinder, $12.99, World Market; wood bowl, $8, Succotash; Staub mixing bowl, $9.99; Mountain Woods cutting board, $19.99; whisk, $2.99; spatula, $3.99; and Core Bamboo utensil, $4.99; all at HomeGoods; Growland vase, $30, Succotash; butter dish, $44; wooden scoop, $12; and French rolling pin, $90; all at The Foundry Home Goods
Joel Mortensen’s Apple Pie
(adapted from Betty Crocker Cookbook)
FOR A 9-INCH, TWO-CRUST APPLE PIE
For best results, chill the shortening over night in the refrigerator.
2 cups all-purpose flour
1 teaspoon salt
1 cup shortening
7-8 tablespoons cold water.
Measure salt and flour into a medium-sized mixing bowl. Cut in the refrigerated shortening, until mixed thoroughly. Sprinkle in the water, 1 tablespoon at a time, mixing until the flour is moistened and dough almost cleans the sides of the bowl. 1 to 2 teaspoons water can be added if needed.
Divide the dough into two ball shapes, and then flatten slightly on a floured, cloth-covered board. Using a floured rolling pin, roll 1 of the balls of dough 2 inches larger than the inverted pie pan. Fold the pastry into quarters, and then unfold, and ease into the pan. Turn the pie filling (recipe below) into the pastry-lined pan. Trim overhanging edge of pastry ½-inch from rim of pan.
Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling, and gently unfold. Trim the overhanging edge of pastry 1-inch from rim of pam. Fold and roll top edge under lower edge, pressing on the rim to seal; flute the edge.
¾ cup sugar
¼ cup all-purpose flour
½ teaspoon fresh ground nutmeg
1 teaspoon cinnamon
6-8 freshly ground whole cloves
6 cups thinly sliced apples
(I got Zestar, State Fair, and Duchess from Sweetland Orchard in Webster.
I always try to have at least three different varieties.)
2 tablespoons butter
2 tablespoons turbinado sugar
Heat oven to 425º
Prepare pastry crusts.
Stir together sugar, flour, nutmeg, ½-teaspoon cinnamon, cloves, and salt. It is important to thoroughly mix all the dry ingredients before adding the apples. Toss together with the apples. Turn into pastry-lined pie pan, and dot with butter. Cover with the top crust, which has slits cut in it; seal and flute around the edges of the pan. In small bowl, mix together turbinado sugar and remaining cinnamon, sprinkle top of pie with cinnamon-sugar mixture.
Cover edge with 2- to 3-inch strip of aluminum foil, or crust protector, to avoid excessive browning; remove foil last 15 minutes of baking.
Bake 40-50 minutes, or until crust is brown, and juice begins to bubble through the slits.
NOTE: One pound equals 3 medium apples or 3 cups sliced apples.
“Perennial Striver for a Ribbon at the Minnesota State Fair”
Take a Joel’s pie-making class!
November 14, 9 a.m. at the Danish American Center
More information at dac.mn, or 612-729-3800
Class will include pie-making hints and trouble-shooting information plus wonderful camaraderie. You¹ll leave the class with a pie pan, crust protector, and a pie to take home and bake.
Styled by Mickie Clark
Photos by Neil DeKray