Perfect Pie Crust

Not the best example of this pie crust but it is the same one I use in every pie.

There really is only one way to make a perfect pie crust and it doesn’t involve margarine, butter or shortening. Yes, my friends it involves lard. Now take a deep breath it won’t kill you every once in a while to use some in pie crust and even in biscuits. This uniquely grotesque fat source it what really makes pie crusts and biscuits light and fluffy.

Now you are expecting measurements and such. I will do my best but if you make this the way the “old folks” did you won’t need them and you will have a perfect pie crust every time. I promise.

Ingredients:

  • All purpose flour
  • Salt
  • Lard (room temperature so that it is soft)
  • Cold water
Directions:
  1. Pour all purpose flour into a large mixing bowl so it forms a mountain. The peak of the mountain should be about half the height of the bowl.
  2. Add 2 pinches of salt.
  3. Take a large spoon and scoop lard into the bowl, I usually use two spoonfuls.
  4. Use a pastry blade to begin to mix the lard and flour together so that it begins to form pea sized lumps. If you do not have a pastry blade use two steak knives and a criss cross cutting motion to cut in the lard.
  5. Add cold water a tablespoon at a time to the mixture. Continue to mix with pastry blade.
  6. Once the dough has begun to come together use your hands to form a large ball.
  7. Cut the ball in half and place on a floured surface (I use a cutting board for easier clean up). And roll out until 1/4 inch think.
  8. Dust the rolled dough with flour and fold in half and place the fold across the center of your pie plate.
  9. Carefully unfold and press into the pie plate. Trim excess dough.
I promise you will have light, flaky pie crust that is to die for.
***Note*** You can place wax paper on top of the dough and roll it up. Store in a heavy duty freezer bag for later use.
Light, Love and Peace

Nutty Caramel Apple Crisp

I love making crisps. I don’t do it near often enough for my own satisfaction but that will change one of these days.

Ingredients:

Crisp topping:

  • 1/2 cup of all purpose or whole wheat flour
  • 1/3 cup rolled oats (not quick oats)
  • 1/2 cup packed brown sugar
  • 1 tsp apple pie spice (aka 1:1/2:1/2 ratio of cinnamon:nutmeg:clove)
  • 6 TBS softened butter

Crisp filling:

  • 2/3 cup coarse chopped walnuts or pecans (nuts are always optional but highly recommended)
  • 1/2 cup grannulated sugar (I have made the equivalent substitution of stevia and it worked just fine)
  • 1/4 cup all purpose or whole wheat flour
  • 1 tsp apple spice
  • 3 cups peeled sliced tart apples — Granny Smith
  • 3 cups peeled slice sweet apples — Delicious
  • 2 TBS boiled apple cider
  • 3/4 cup caramel ice cream topping
  • Vanilla ice cream

Directions:

Crisp topping:

  1. Stir together all ingredients until they become coarse crumbles.
  2. Preheat oven to 375 degrees and grease a 9x9x2 square pan

Crisp Filling:

  1. In a large bowl stir in sugar, flour and apple pie spice.
  2. Toss apples gently until coated.
  3. Press apples gently into an even, though slightly mounded layer in the pan.
  4. Mixed boiled cider and 2 TBS of caramel sauce and drizzle over apples.
  5. Sprinkle nuts and topping over the apples.
  6. Bake uncovered for 35-40 minutes.
Warm the remaining caramel sauce and drizzle over the crisp and then serve with vanilla ice cream.

Brownies

Borrowed photo my brownies don’t last long enough to grab a pic.



Ingredients

  • 1/2 cup butter

  • 1 cup white sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1/3 cup unsweetened cocoa powder

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1/4 teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease and flour an 8 inch square pan.

  3. In a large saucepan, melt 1/2 cup butter.

  4. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.

  5. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.

  6. Spread batter into prepared pan.

  7. Bake in preheated oven for 25 to 30 minutes.

The Perfect Pie Crust

Not the best example of this pie crust but it is the same one I use in every pie.

There really is only one way to make a perfect pie crust and it doesn’t involve margarine, butter or shortening. Yes, my friends it involves lard. Now take a deep breath it won’t kill you every once in a while to use some in pie crust and even in biscuits. This uniquely grotesque fat source it what really makes pie crusts and biscuits light and fluffy.

Now you are expecting measurements and such. I will do my best but if you make this the way the “old folks” did you won’t need them and you will have a perfect pie crust every time. I promise.

Ingredients:

  • All purpose flour
  • Salt
  • Lard (room temperature so that it is soft)
  • Cold water
Directions:
  1. Pour all purpose flour into a large mixing bowl so it forms a mountain. The peak of the mountain should be about half the height of the bowl.
  2. Add 2 pinches of salt.
  3. Take a large spoon and scoop lard into the bowl, I usually use two spoonfuls.
  4. Use a pastry blade to begin to mix the lard and flour together so that it begins to form pea sized lumps. If you do not have a pastry blade use two steak knives and a criss cross cutting motion to cut in the lard.
  5. Add cold water a tablespoon at a time to the mixture. Continue to mix with pastry blade.
  6. Once the dough has begun to come together use your hands to form a large ball.
  7. Cut the ball in half and place on a floured surface (I use a cutting board for easier clean up). And roll out until 1/4 inch think.
  8. Dust the rolled dough with flour and fold in half and place the fold across the center of your pie plate.
  9. Carefully unfold and press into the pie plate. Trim excess dough.
I promise you will have light, flaky pie crust that is to die for.
***Note*** You can place wax paper on top of the dough and roll it up. Store in a heavy duty freezer bag for later use.
Light, Love and Peace

Nutty Caramel Apple Crisp

I love making crisps. I don’t do it near often enough for my own satisfaction but that will change one of these days.

Ingredients:

Crisp topping:

  • 1/2 cup of all purpose or whole wheat flour
  • 1/3 cup rolled oats (not quick oats)
  • 1/2 cup packed brown sugar
  • 1 tsp apple pie spice (aka 1:1/2:1/2 ratio of cinnamon:nutmeg:clove)
  • 6 TBS softened butter

Crisp filling:

  • 2/3 cup coarse chopped walnuts or pecans (nuts are always optional but highly recommended)
  • 1/2 cup grannulated sugar (I have made the equivalent substitution of stevia and it worked just fine)
  • 1/4 cup all purpose or whole wheat flour
  • 1 tsp apple spice
  • 3 cups peeled sliced tart apples — Granny Smith
  • 3 cups peeled slice sweet apples — Delicious
  • 2 TBS boiled apple cider
  • 3/4 cup caramel ice cream topping
  • Vanilla ice cream

Directions:

Crisp topping:

  1. Stir together all ingredients until they become coarse crumbles. 
  2. Preheat oven to 375 degrees and grease a 9x9x2 square pan

Crisp Filling:

  1. In a large bowl stir in sugar, flour and apple pie spice.
  2. Toss apples gently until coated.
  3. Press apples gently into an even, though slightly mounded layer in the pan.
  4. Mixed boiled cider and 2 TBS of caramel sauce and drizzle over apples.
  5. Sprinkle nuts and topping over the apples.
  6. Bake uncovered for 35-40 minutes.
Warm the remaining caramel sauce and drizzle over the crisp and then serve with vanilla ice cream.

Brownies

Borrowed photo my brownies don’t last long enough to grab a pic.



Ingredients

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease and flour an 8 inch square pan.
  3. In a large saucepan, melt 1/2 cup butter.
  4. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
  5. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
  6. Spread batter into prepared pan.
  7. Bake in preheated oven for 25 to 30 minutes.