I got in the Food Column in the Daily Herald today!

Monday, September 04, 2006
'TIS THE SEASON FOR APPLE PIE

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Daily Herald

When 25-year-old Provo resident Amy Rhoads got married, her sister and mother presented her with a family cookbook because they knew she didn't have a clue about cooking. This Southern belle, born and raised in Louisville, Ky., was the youngest child in her family and as such was teased a lot. "I cooked a few things here and there, but when Mom wanted to drag me into the kitchen I chose to do something else," she said. However, Amy married Dusty, who is the third of 10 children and from a family that likes to cook. "When I got married, I was sort of forced into the kitchen," Amy said. "I'm trying new dinner recipes and pies." Yes, pies of all things. "Never in a million years did I think I'd bake pies," said Amy, "but they are so much better when you make them from scratch." With the help of a neighbor, she learned the art of pie making and now prepares them in bulk quantity; she freezes the extras. "That way, you make a big mess and are done," she said. Amy's husband, who is a biology major at Brigham Young University, pitches in and helps. Their favorite is apple pie. "We love to make it around this time of year when summer ends and fall begins. He loves this pie so much he is right alongside me in the kitchen patiently slicing the apples and helping me cut out the fun shapes." The "fun" shapes are apple patterns cut with a cookie cutter in the pastry crust to adorn the top of the pie filling. "I like to brush the top pie crust (or shapes) with milk and sprinkle a little cinnamon sugar on it before baking for an extra touch," Amy added. Infallible Apple Pie 6 apples,* sliced and peeled (about 2 1/2 pounds) 1 tablespoon lemon juice, optional fl cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Prepare apples and sprinkle with lemon juice. Mix together rest of the ingredients and gently toss until coated. Transfer apple mixture to prepared pastry shell. Sprinkle with cinnamon/sugar mixture. Bake at 350 degrees for about 45 minutes (until apples are soft and top is browned). Timen estimate. -- Melissa Webster, Amy's sister *Amy uses green Granny Smith apples. Hint: To prevent burning or over browning, place aluminum foil loosely on top of the edges of the pie, said Amy. Double Pie Crust 9-inch pie pan 2 cups flour fl tablespoon of salt 2/3 cup shortening 7-10 tablespoons ice cold water Stir together flour and salt. Use pastry blender to mix in shortening. (You will have small clumps). Add one tablespoon of water at a time to sections of the mixture and toss with fork. Repeat until mixture is entirely moistened (repeat for the remaining dough). Divide dough in half and form into a ball. Lightly flour a flat surface and gently flatten out dough with hands. With floured rolling pin, roll out dough from center to edges to make a 12-inch circle. Transfer pie crust to pan. Trim around the edges but leave about 1/2 inch of extra crust. Add your pie filling and top with remaining dough and again leave about 1/2 inch crust to overhang. Take the top crust that is overhanging and fold it under the bottom crust and crimp and design the edges to your liking. Bake 1 hour at 375 degrees. Tip: For easy transfer from surface to pie pan without losing the shape, gently wrap the dough around the rolling pin and unroll dough into pie pan. -- Starr Logsdon, Louisville, Ky., Amy's mother This story appeared in The Daily Herald on page B10. http://www.heraldextra.com/content/view/192130/3/