Coffee is the best thing to douse the sunrise with. ~Terri Guillemets
Good morning from Cincinnati! If we were really having coffee this crisp fall morning, I would pick you up a to-go cup because this morning we’re on the move. As we’d walk down the city streets of Cincinnati we’d watch it wake up, my favorite time of the day.
If we were really having coffee today, I’d want to hear all about your weekend! You’d probably ask about my fall break and although I can’t wait to tell you all about a perfect week in Nashville, I would have to save that for another time. A time when I haven’t been up since 5 am and when I wasn’t rushing to a busy day of classes and conference calls.
And to be completely honest, somehow the case of the Mundays has seemed to follow me to Tuesday. Weekends are still hard in a new city and coming back pre-dawn Monday morning from a great weekend back home was tough. Even though I know it’s only for a season and that in the big picture, 3 years isn’t that long…it’s tough being away from home. Lately, I feel like I’ve been living in two worlds and this Tuesday I am missing the one I’m used to, the one I love with places and people I know and who know me. This Tuesday, as we’re rushing around for coffee in my new city, I would have to stop and ask you for your honest opinion, “This will get easier right?” It will get easier to come back right?
And then I’d probably laugh because you’d probably be looking at me like I’m crazy and say that doesn’t sound like me. And you’d be right. I love new places and love change but at the same time, I have realized that it’s the people that mean the most to me. I guess I’ll just have to find a way to open the arms my world wider to include both. These are just growing pains.
But before we parted ways to get caught up in the hustle of the day, I’d pass on this delicious recipe that I recently tried. Everyone needs a simple apple pie recipe for the fall right? Plus, it would go great with coffee! Enjoy!
Originally from The Pioneer Woman
-5 peeled & sliced Granny Smith apples
-2 Tbs. flour
-Juice of 1/2 lemon
-1/2 c. sugar
-1/2 c. brown sugar, packed
-1/4 tsp. salt
-1 recipe Perfect Pie Crust
-6 Tbs. butter
-In a large bowl, stir together the apples, flour, lemon juice, granulated sugar, brown sugar and salt and set aside.
-Roll out two pie crusts into large circles and place the circles on large baking sheets.
-Place half the apple mixture on one crust and other half on the other crust.
-Fold over the edge of each crust so that it covers 2-3 inches of the apple mixture. No need to be artistic – the more rustic the better.
-Dot the tops of the pies with chunks of butter.
-Bake for 30-40 minutes, until the filling is golden and bubbly. If the crust appears to brown too quickly, cover the edges with aluminum foil for the remaining baking time.
-All to cool slightly, then slice into wedges with a pizza cutter.(makes 2 pies)
Pie crust is normally so difficult to make and so finicky. So you can see how I was a little apprehensive to tackle this one. BUT, this was so simple! I am going to use this crust all the time now.
-3 c. flour
-1 tsp salt
-1 ½ c. vegetable shortening
-5 Tbs. cold water (I put some ice water in a freezer until I used it)
-1 tbsp. distilled white vinegar
-Combine the flour and salt in a large bowl.
-Add in shortening.
-Using a pastry cutter, gradually work the shortening into the flour until the mixture resembles tiny pebbles. About 3-4 minutes.
-Lightly beat the egg with a fork, then add it to the mixture.
-Next, add the cold water and vinegar.
-Stir the mixture together until it’s just combined, then remove half the dough from the bowl.
-Place in a large plastic bag (do not seal) and slightly flatten with a rolling pin. After flattening, seal the bag tightly. Freeze. (Repeat to freeze second half.)
When ready to use a crust, remove one from the freezer and allow it to sit on the counter to thaw slightly, about 20 minutes.
-Remove from the bag and place on a lightly floured surface.
-With a rolling pin, begin rolling the dough from the center, outward.
-If the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen it and sprinkle some extra flour on top.
-Flip over to finish rolling. Remember to roll from the center in single, outward strokes; not back-and-forth rolling.
-Loosen and lift the pie crust and carefully lay it over a pie pan. Using your hand, lightly form the crust so that it fits inside the pan and overlaps the edges.
(makes two to three 9-inch pie crusts)