Freshly baked yum

I have a weakness. It’s something that makes going to grocery stores first thing in the morning tricky. It makes running through neighbourhoods with bakeries or stores tough. It has made me tell Ben that he never has to get me another bouquet of flowers, as long as he brings home this.

It's baaaaath time! :)

Ground flax seeds, sunflower seeds, chia seeds, hemp hearts, sesame seeds, oats…just hanging out in the bath…chillin’…like seed villains

Hullo, sneaky lover. I love your yeastiness. (TMI? Probably.)

Hullo, sneaky lover. I love your yeastiness. (TMI? Probably.)

It’s freshly baked bread.

Good morning!

Good morning!

Well, aren't we pretty in the morning?

Well, aren’t we pretty in the morning?

Oh my gosh. The smell of the yeast and flour warming in the oven. The delicious aroma of the crust being formed. The incredible feel of warm-out-of-the-oven bread. Watching butter (salted…because, you KNOW) melt into the bubbles of newly baked dough and then eating said melted-butter-covered bread? Oh. My. Gosh.

It's getting serious - we're dumping in the flour!

It’s getting serious – we’re dumping in the whole wheat flour!

Yeast. Salt. Flour. The beginnings of something awesome.

Yeast. Salt. Flour. The beginnings of something awesome.

Seriously.

Magic trick step 1 - measure out oil

Magic trick step 1 – measure out oil

Magic trick step 2 - measure honey in same spoon and watch it run right out of the spoon

Magic trick step 2 – measure honey in same spoon and watch it run right out of the spoon

At the Mills house we’re pro-real food. Pro food that we have made from whole foods ourselves. Pro knowing what the heck is in what we are eating. Making our own bread just makes sense. Because if you have ever read the ingredients in your favourite loaf of bread, you may not know what half the stuff in it is. Or what it’s for. But this bread? This bread you’ll know. And that has to be the best part…beside the whole warm bread melted butter thing.

Dear dough hook, We love you. Love, Julia's hands

Dear dough hook, We love you. Love, Julia’s hands

Adding the flavour, baby. Oh, yeah.

Adding the flavourful Biga, baby. Oh, yeah.

When we were searching for a recipe, we wanted it to be whole grain and have lots of grains – the seedier the better. In fact, I’m now on the hunt for a loaf made up entirely of seeds…like a soft cracker. When I track down one, I will totally share it here. Promise.

All mixed up and ready for some rest.

All mixed up and ready for some rest.

You got big!

You got big!

For now, we’ll take a peek at this loaf of bread that starts with oodles of seeds and ends in melted butter. Hallelujah.

Let's do some folding on some flour. Totally normal day.

Let’s do some folding on some flour. Totally normal day.

The biggest issue with freshly baked bread at home is it takes planning. And time. You can’t rush it. You can’t zip past steps. You can’t force it to rise or fall or bake faster than it’s wont to do. You just can’t. It’s one of those things where time is required. And if you don’t make time or plan time, you’re going to be disappointed.

Smooth, elastic, perfect.

Smooth, elastic, perfect.

Now, there are breads out there that require very little babysitting. Like the No-Knead Bread, which we have made a bunch of times. It’s delicious. And perfect if you’re short on time but you want bread the next day. Even the ‘fast’ bread takes time.

Whoa.

Whoa.

This bread starts the night before and is worth every hour. Sometimes I ‘rush’ it, and set it up in the morning to bake it off later in the afternoon or evening. But that’s still not a ‘rush,’ is it?

Two pieces...or a bum. You pick.

Two pieces…or a bum. You pick.

In this world, you soak the seeds and oats, so that they are the most flavourful. I would guess dry-roasting them would also do something similar, but then you wouldn’t have little pockets of moisture, which every bread needs – who wants to eat dry bread?

A square-ish! ;)

A square-ish! 😉

Like a letter, ready to mailed!

Like a letter, ready to mailed!

Tuck up those ends - we don't want everything coming apart, do we?

Tuck up those ends – we don’t want everything coming apart, do we?

You also recreate what professional bakeries do to ensure the most flavour possible – they take a bit of the dough from today’s batches to put in tomorrow’s batches, so that deep, yeasty flavour exists without having to let the dough sit and rise and get happy with itself for days, instead of hours. Since I (and probably you) don’t make bread every day (we’re crazy, but not that crazy, amirite?), you put together a bit of ‘fake’ dough to sit around for hours so that you’re incorporating that flavour in without the time and dough volume required. Sneaky, sneaky.

Well, don't you look familiar! And bread-like!

Well, don’t you look familiar! And bread-like!

A little bit of rest does wonders!

A little bit of rest does wonders!

On top of having way more flavour than a loaf of mass-produced store bread, this bread contains no refined sugar. There are two tablespoons of honey in this recipe. That’s it. That’s the sweet. The rest of the flavour comes from the other ingredients, as it should be. No flavour-boosters or preservatives or additives to make it taste like bread. It tastes like bread because it is bread.

A little bit of heat is a miracle worker!

A little bit of heat is a miracle worker!

This recipe is also perfect for me because I have crappy carpal tunnel (thanks, pregnancies and babies! Your gifts just keep on giving.), so kneading a bunch of bread is not really ideal for me. My fingers go numb typing. Or driving. Or sitting the wrong way (I’m SUCH a gong show!!!). Kneading thick, tricky bread dough?? So not up my alley. This recipe lets me haul out my sexy KitchenAid Mixer and let the dough hook do all the work. Genius, non? I thought so.

Because this is what we came for...this is what we were waiting for.

Because this is what we came for…this is what we were waiting for.

And finally, this makes two good-size loaves. Which means we have bread for around a week…which is perfect. We find we eat less of this bread than we do of store-bough loaves. I think it has a lot to do with the density of the loaf – it’s LOADED with seeds and goodness, and fills you up so much faster and for longer. Unlike store-bread which is light and fluffy and you can eat a few pieces of it and not even feel sated. This bread eliminates that. Which saves money. And time. And the world. You’re welcome.

Because wasting an opportunity for warm bread with melted butter is just nonsense.

Because wasting an opportunity for warm bread with melted butter is just nonsense.

If you’re scared about attempting bread, just know this: every rise of the bread makes it more awesome…and all mistakes can be overcome in these steps. It’s a three-rise bread, so you have opportunity to let the yeast and the water and the honey and the salt and the seeds and the flour do their thing and get you back on track.

Seriously. Try this bread. It’s worth every hour of waiting. I promise.

~ Julia

Multi-Grain Sandwich Bread

  • Servings: 2 loaves
  • Difficulty: easy with a dash of patience
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Ingredients

Soaker (You can come up with your own combination of seeds. The more seeds, the more water you’ll need).

1/4 cup ground flax seeds
1/4 cup sunflower seeds, raw, hulled
1/4 cup sesame seeds, raw
1/4 cup pumpkin seeds, raw, hulled
1/4 cup whole chia seeds
1/4 cup hemp hearts
1/2 cup large flake oats
1 1/2 cups water

Biga 

2 1/2 cups all-purpose flour
1 cup warm water (NOT hot)
1 tsp salt
pinch of active dry yeast

Dough

Soaker (see above)
3 1/2 cups whole wheat flour
1 cup all-purpose flour
1 cup warm water (NOT hot)
1 tbsp salt
1 1/2 tsp active dry yeast
2 tbsp honey
Biga (see above)
olive oil (around 3 tbsp)

Directions

The night beforein a medium bowl, mix together all the ingredients for the Soaker. Cover bowl and let rest at room temperature for 12 to 16 hours. In another medium bowl, mix together all the ingredients for the Biga. Cover bowl and let rest at room temperature for 12 to 16 hours.

The next day, add the Soaker, flours, warm water, salt, yeast into the bowl of a mixer with a dough hook attachment (if you don’t have one, you can totally do this by hand). Set aside.

Measure a tablespoon of olive oil in your tablespoon measure and pour into a large bowl. Grease the bowl with the oil. Set aside.

Take the oily tablespoon and measure your honey into the mixing bowl – it will just slide out (magic!). Using the dough hook attachment, mix until combined and the dough is pulling away from the sides. Add the Biga and mix again with the dough hook until the seedy dough and the Biga are combined. Dump the dough from the mixer bowl into your greased bowl, turning the dough until it is coated in oil. Cover and let sit at room temperature for at least an hour (or until it has doubled in size).

Turn the dough out onto a lightly floured surface and fold it in half several times, until the dough is smooth and elasticky (not sticky). Place the dough back into the oiled bowl, cover, and let sit at room temperature for at least an hour (or until it has doubled in size).

Lightly oil 2- 9×5-inch loaf pans with olive oil. Turn the dough out onto a lightly floured surface. Separate the dough into 2 equal pieces. Taking the first piece, shape the dough into a 9×9-inch square. Fold the dough like a letter (into thirds), and tuck the ends under the dough. Place the dough, seam-side down, in the prepared loaf pan. Repeat with the second piece. Cover and let sit for at least an hour (or until the loaves have doubled in size), while preheating your oven to 425˚F. Uncover loaves and put in oven, side-by-side, baking for 40 to 45 minutes, or until the loaves sound hollow when you tap them on top. Let sit for 5 minutes in the loaf pans after pulling them out of the oven, then tip them onto baking racks to finish cooling. Feel free to ignore this last piece of advice and cut a loaf while still warm. Serve with butter or jam or eat a hunk naked. Bread will last for up to a week (cover to prevent drying out). ENJOY.

Adapted from Multi-Grain Sandwich Bread recipe on Spiced Blog

Childhood comfort

People generally have those comfort foods they turn to. I don’t have a lot of them as I’m more prone on a bad day to just go with a cup of hot canned soup.

I do have a couple, however, and although I don’t follow most cooking recipes, I usually follow baking recipes. Usually.
We have a childhood favourite, and they are our mom’s ‘Uncooked Cookie’ recipe.

She has different variations, and we each use those different variations, but because I am in her house, I have her original recipe!

So you will need some milk…
DSC_4222
…and butter and sugar. Throw that on the heat ’til it melts, and then let it boil for about a minute. Longer than that it tends to burn.
DSC_4208On the side, combine your rolled oats and cocoa!

DSC_4209Mix it well!
DSC_4210When the butter, sugar and milk are boiled, mix in your oats and cocoa mixture. Add some vanilla. Be sure to add more oats if it is a little too moist.
DSC_4211Be careful NOT to burn yourself. Like I did.
DSC_4216Put down some waxed paper, and spoon it out with some tablespoons!
DSC_4213Nice neat rows.
DSC_4212Let sit until they are good and solid, but still gooey.

Then EAT and enjoy. I recommend with some milk.

I remember helping our mom with this recipe when I was a bit shorter, so it’s always a sweet experience in more ways than one whenever I make it.

Like mom our moms awesome decor? Inspiring right!?

Like our mom’s awesome decor? Inspiring right!?

Mom's Uncooked Cookies

  • Servings: 2 dozen cookies
  • Difficulty: easy-peasy
  • Print

Ingredients

3 cups rolled oats
6-8 tbsp unsweetened cocoa powder
1/2 cup milk
1/2 cup butter
2 cups sugar
1 tsp vanilla

Directions

Lay long sheets of wax paper on a flat, cool surface (this is where your cookies will set, so make sure tiny fingers or helpful pets can’t get to them). Combine oats and cocoa in a bowl, mixing well. Set aside. In large sauce pot, combine milk, butter and sugar. Stirring constantly, heat on medium-high heat. Bring to a boil. Let boil for 1 minute. Remove from heat and immediately add vanilla and dry mixture to the pot. Stir until combined. Using tablespoons, gently place mounds of dough on the prepared wax paper. Let the cookies sit until they are set. Enjoy with a glass of milk!

~ Andreah

What I know

Close on the heels of my post about weaning depression, something I had no idea about, I thought I’d follow up with a post of things I do know for sure. And since it’s my 32nd birthday on Friday, I thought I’d give you 32 things I know for sure. Because I’m crazy that way.

1. Embrace coffee. Or green tea. Or something hot that kick starts you. I spent decades avoiding coffee and now, it’s one of my favourite things ever. Also, it makes me go.

Ryan-Gosling-Meme-Delivering-Coffee

2. Move. Go for a run. A swim. A dance. A walk. A yoga sequence. A gymnastics routine. Some parkour. Anything. Just get up and move. I didn’t understand as an indoor youngster, reading the books and eschewing gym class, but damn, it’s my new drug and I’m all for it.

3. Take care of you. No, seriously. Take a break. A rest. A timeout. A reading session. A napping session. A running session. A session that rejuvenates you. And when you need it, ask for help.

4. Say no. I’m working on this one, I really am. But say no to things. Your time is precious and sometimes no is the right answer and yes will just hurt.

No

5. Say yes. To new things. To happy things. To positivity. To light. To spirituality. To the future. To looking up and standing in the sun.

6. Family is everything. Blood family or life family, family is everything. It is what props you up, reminds you who you are, and helps you grow into who you will be. It’s everything. Don’t poo on it.

7. Make friends. Friends that get you. Friends that are fighting similar battles to you. Friends that will love you and your mess.

8. Be a truth-teller. Your truth. All of it. Every single messy piece of it. Even the parts that scare you. Tell the truth to yourself, to your family, to your friends, to strangers who will benefit from hearing it. Never stop telling it.

Mess

9. Eat your vegetables. And fruit. And whole foods. And things not purchased in a box or a package or are ready-made. I didn’t understand why our parents made us eat ‘real’ food when we were growing up, but I’m so glad they did.

Butter vs margarine

10. Eat a cookie. Or a brownie. Or some chips. Or that cheeseburger. Just don’t do it every day, all day. Your body deserves better. It does. But you also deserve a treat. Or two.

11. Have fun. No, seriously. Life is hard. Really hard. And it just keeps going and going, filling up your time and energy with hard things. So, cut loose a little. Giggle. Stay up too late. Play that game. Read that saucy book. Dance your own jig to your own tune. Enjoy your time here.

Daily Odd Compliment - sweat pants

12. Help. Your family. Your friends. Your neighbours. Strangers. People who are hurting in your town. People who are hurting across the ocean. People you walk in life with. People you will never meet. Where you can, when you can, help.

13. Be kind. In word and deed, be a nice person. You never know when you’ll meet someone again, or when you’ll need something from someone, or what they are battling. Be as kind as you need them to be to you. And then add some more. Because there just isn’t enough kindness in the world.

14. Learn to park. There’s nothing more frustrating than having to deal with a bad parking job. So, figure out your vehicle’s edges and length and depth and learn how to park. Countless people will be grateful.

15. Be polite. Please. Thank you. You’re welcome. I’m sorry. Excuse me. Pardon? Small words, big impact.

16. Babies are hard. Really hard. Like life. They suck everything out of you all the time. They ask for things all the time. They are a 24/7 commitment that you’ll never be ready for. They are really, really hard.

17. Babies are worth it. Every second. Every minute. Every hour. Every hug, squeeze, kiss, ‘I love you.’ All of it. Worth it.

18. Mental illness is as serious as a heart attack. It kills. It hurts. It destroys. It can be beaten. It can be stopped. It must be.

2013-11-21-Helpful%20Advice

19. Stop judging covers. That chubby girl? She can run. That run-over-looking person? Doing their best. That human race, full of people? All them, showing up, doing their best. Even you.

20. Money isn’t everything, but it sure helps. We were broke growing up. And now, I’m living a one-income life with three kids. Money isn’t everything…but damn, it helps.

21. Love is everything. For each other. For yourself. For God. It’s everything. If you walk in love, if you work in love, if you act in love, you’ll never go wrong. Period.

smallthingsgreatlove-768x1024

22. Put your damn cart away. No, really. I watched a woman who had to be in her 80s reorganize an entire cart caddy in a grocery store parking lot. She said, “If everyone would just put their cart away, we wouldn’t have this problem.” Never forgot it. Always put my cart away properly.

23. Listen. Not to respond, but to listen. To let someone else be heard. We all need to be heard. Make sure you’re doing your part.

Heard

24. Believe in the good. The bad will always be there, weighing you down, pulling you under. Believe in the light, in the good, in the hope. And look for it. Actively. Always.

25. Sit in silence. Turn off the news. Turn off the music. Turn off the internet. Turn off the chatter. Sit still. Breathe. Disconnect. Note that you didn’t die. Remember what it was like to be quiet? To not be plugged in? Take time to reacquaint yourself with it.

Silence

26. Sometimes it sucks. You’re asked/required/obligated to do something you don’t want to do. Sometimes you have to suck it up, grow up and do it. I feel like this one gets confused with number 3, Take care of you. Yes, you should take care of you, but you’re still a grown-up and you still have to do stuff you don’t wanna. Too bad. Get cracking.

27. Be creative. I had a boss that told me I wasn’t creative. He was an asshole and wrong. So wrong. I am creative, in the cards I make, the words I write, the mittens I crochet, and the songs I make up on the spot about going pee in the potty and wiping our bums and pulling up our pants because we’re soooo prettttyyyyyy. I’m creative, dammit. And it’s good for the body, mind and soul.

28. Don’t listen to assholes. You’ll notice them, quietly or loudly, obviously or passive aggressively shoving other people down so they feel bigger, better, smarter, faster, more successful. I’m not sure if they’ll ever ‘get theirs’, but I do know their opinion of you and your talent and your brain and your body doesn’t matter. Not one little bit. Don’t give them power. You have the power and you are awesome.

29. Make it better. Pick up litter. Rearrange some carts. Hold the door. Fix the mat so no one else trips. Pay for the person behind you. Don’t wait for a thank you. Don’t demand a thank you. Just leave this world better than when you got it.

30. Love with everything you’ve got. It’s going to hurt sometimes. And it’s going to be hard sometimes. And sometimes you’ll question your sanity. But, loving with everything I have has been one of the most rewarding things ever. I love Ben with everything, even though I want to kill him sometimes. I love my babies with everything I have, even though one of them lives in heaven and the others I want to run away from sometimes (at least once a day). And I get hurt. And bruised. And sometimes I don’t know if I’ll recover. But, I’m all in, baby. All. In.

Broken heart

31. Have dirty little secrets. Like the dirt you swept under the couch with your foot before your guests arrived. Like the smutty book you like to read. Like the so-bad-it’s-awesome television you can’t miss. Like the Oreos you can shove into your mouth without any children noticing. Any little thing that makes your life a little brighter, yet is probably not meant for public consumption? Keep on keepin’ on.

32. Celebrate your birthdays. I don’t get this “I don’t like my birthday” crap. I just don’t. And the whole, “I’m 29 again! Twelfth year in a row! WOO!”? No clue. You made it around the sun again. You are given a day that’s yours. There are people who want to celebrate you. You should celebrate you. Grab your cake and your glass and let’s toast the incredible things you did last year, like write potty songs and survive five-year-old fashion crises, and outlast the weaning engorgement, and all of the time spent loving and helping and creating and resting and just being.

Birthday hat

~ Julia

Baking adventures with Andreah

I am not a great baker.

I once wanted to be a chef, but I never liked baking all that much. That, and whenever I think about baking I think of the mess I have to clean up after…not pretty.

But I do have a few choice recipes in my repertoire that I like, and a good, simple applesauce cake is one of the best things I can bake.

This one has no eggs and I also made a lot of it as a quick breakfast for Joe, because apparently he doesn’t like cooking in the morning (silly man).

Baking!_001

I made my own applesauce out of a jar of homemade pie filling my Elena gave me. But any applesauce can be used.

Baking!_002
Really simply done, you just boil it down and mash it/blend it.

Baking!_003
Mix together the butter and sugar and applesauce.

Baking!_004
Flour!

Baking!_005
It looks more like dough than a batter; strange, but at least you can see it will be spongy!

Baking!_006
See? Spongy!

Baking!_007
After 40 minutes you have deliciousness.

Baking!_008
So yummy and moist!

I’m a basic baker, but this one has minimal cleaning, so it’s one I don’t mind.

I hope, dear readers, you get to eat cake!

~ Andreah

Simple Applesauce Cake

  • Servings: however many pieces you'd like!
  • Difficulty: easy-peasy
  • Print

Ingredients

1/2 cup butter
1/2 cup sugar
1 and 1/2 cups chilled applesauce
2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1 /2 tsp of allspice
1/2 cup chopped walnuts (optional)

Directions

Preheat oven to 350˚ F. Grease and flour a 6×13 inch or 8×8 in pan. Cream butter and sugar together. Add applesauce and mix well. Stir in flour, baking soda and spices. If you’re using nuts, fold them in gently. Pour batter into prepared pan and bake for 40 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Enjoy hot or cold!

Adapted from Joanna’s Applesauce Cake I 

My name is Julia. And I love pie.

I do.

Oh, hi innocent-looking flour

Oh, hi innocent-looking flour

I LOVE PIE.

Mmm...salt. Totally healthy.

Mmm…salt. Totally healthy.

I don’t care who knows it.

Just a spoonful of sugar...and then some more.

Just a spoonful of sugar…and then some more.

I don’t care what cake hears me.

Ben's favourite cooking tool...the humble fork...doing some 'whisking'

Ben’s favourite cooking tool…the humble fork…doing some ‘whisking’

I will take a pie over a cookie, over a cupcake, over a croissant, over a bagel, over anything any day of the week. Because pie, for me, is IT.

Butter. 'Nuf said.

Butter. ‘Nuf said.

When I was younger, I attended the funeral of a lady I didn’t know (I knew the family and was there to be a support). Often what happens when you get to hear loved ones speak of the person who passed away, you wish you had known them. That you could have seen them in action because (generally) you don’t talk about the crappy stuff at funerals. You focus on all the good stuff (and usually it’s a lot) that you’ll miss.

Ready for some cold water!

Ready for some cold water!

One of the things that was mentioned over and over again was how this particular lady was famous for her cakes. That you would hear that she would be bringing her cake to an event, and you couldn’t wait to try it.

Oh, it's happening...

Oh, it’s happening…

I wanted that. I wanted to be known as the lady who brings…pie. 

It happened.

It happened.

Growing up pie was feared. Not revered.

And then there were two.

And then there were two.

I vividly remember my mom trying to make pie and crying because her crust was breaking or not working.

Five cups of each, Granny Smith and Gala

Five cups of each, Granny Smith and Gala

As a kid, one of the scariest things ever is to see your parents cry. Your parents are supposed to have it all together. And my mom was losing it.

Getting 'er done

Getting ‘er done

Over pie.

Peeled...sliced...

Peeled…sliced…and Lillian’s hand…

So when I set out to make my first pie (because who doesn’t like a challenge), I remember being terrified.

Sha-zam!

Sha-zam!

I remember thinking that if at any point I’d start to cry I would just give up. And throw away the dream of being The Lady Who Brings Freaking Awesome Pie.

Sugar and apples...

Sugar and apples…

Thankfully, I made my first pie when I had no children. And therein lies the rub.

Sugar and spices and lemony goodness and apples, oh my.

Sugar and spices and lemony goodness and apples, oh my.

I’m pretty sure my mom wasn’t crying because the pie wasn’t working. I’m pretty sure she was crying because the children were screaming, and she wanted to do something nice/had to bring something nice somewhere, and was trying to make pie in a kitchen that didn’t have enough counter space/air conditioning/clean dishes/patience, and the crust wasn’t working and her life was hard because she had four young children and…yeah.

Bringing back our first star

Bringing back our first star

I would cry too.

Ta-da!

Ta-da!

Ben asked me once while I was making the crust, taking my time putting in tablespoon after tablespoon of water, how I could have patience for it.

All wrapped up with a place to go

All wrapped up with a place to go

Some people get to that zen place doing yoga…

Not an empty pie plate anymore

Not an empty pie plate anymore

…or creating pottery.

Round two!

Round two!

For me, making pie is so relaxing…

Because I love pie, ya'll.

Because I love pie, ya’ll.

…at least it was, before I had children.

Gotta let the steam out

Gotta let the steam out

Now I work very hard to keep the stress out of my shoulders and neck so it doesn’t go into my pie.

Don't forget the apples!

Don’t forget the apples!

I don’t know if that’s a real thing, but I don’t have enough time or energy to try baking an angry, anxious pie and a happy, peaceful pie and then perform a taste test and tally the results and write a report and…so, let’s just go with I try hard to be a merry pie-baker.

Another wrap of love.

Another wrap of love.

Not a grumpy one.

Unfurling some magic

Unfurling some magic

Some of them have turned out underdone (blueberry seems to be my most not-cooked-enough pie, for some reason) and had to be popped back into the oven.

So darn pretty...yet a little undone still.

So darn pretty…yet a little undone still.

Some of them have had a crust that looked too brown (putting foil around the edges and pulling it off for the last bit of baking seems to help…also baking in an oven that’s not trying to be a volcano also helps…).

Tucking everyone in for the big bake.

Tucking everyone in for the big bake.

Some of them need lots of attention (like lemon meringue…holy high maintenance. This one I tried baking with just Sophie around. STRESSED does not even begin to cut it).

Edgy AND (about to be piping) hot!

Edgy AND (about to be piping) hot!

Some of them, like this apple pie, just require some assembly.

Some brushing...

Some brushing…

But all of them have been yummy.

...some magic...

…some magic…

SO YUMMY.

...and we're ready.

…and we’re ready.

Did I mention that I love pie?

Because I do.

*sigh* *swoon* *drool*

*sigh* *swoon* *drool*

I’m just not sure how pie fits into my current weight-loss quest. Maybe if I think about it while baking another pie the answer will come to me.

~ Julia

Deep-dish Apple Pie

  • Servings: 8-16
  • Difficulty: tricky
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Ingredients

Crust (for two-crust pie)

2 1/2 cups all-purpose flour
1 tsp salt
3 tsp white sugar
1 cup (1/2 pound) frozen butter, grated (I used salted)
ice-cold water
milk
white sugar

Filling

10 cups peeled, sliced apples (I used Gala and Granny Smith)
3/4 cup white sugar
1/2 cup brown sugar, packed
2 tbsp flour
zest and juice from 1 lemon
1 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
butter (I used salted)

To make the crust:

Whisk the dry ingredients together in a large bowl. Put the grated butter into the flour mixture and toss it gently together with your hands, being careful not to over-toss or over-warm the butter. Add water 1 tablespoon at a time, stirring the dough with a fork until the pastry can be formed into two balls, but is not too wet. If the dough is crumbly and isn’t sticking together well, add more water a tablespoon at a time. If the dough is too wet and sticky, add flour a little at a time until it isn’t so sticky (it shouldn’t feel overly wet). Cover the bowl with the two balls of dough with plastic wrap and place in the fridge to chill for at least a 1/2 hour.

To make the filling: 

Combine all ingredients into a bowl, minus the butter, and toss gently until all the apples are coated evenly. This will smell heavenly. Avoid eating all the apples before you get them into the pie.

To make the pie: 

Preheat oven to 400°F. On a lightly floured surface, roll out one ball of the chilled dough until it is a circle large enough to cover the bottom, sides, and the lip of the pie plate. Place dough into pie plate (I wrap the dough around the rolling pin and unroll it into the plate). Pour in your yummy apple filling (the leftovers, anyway) onto the dough. Dot the top of the filling with butter (at least 1 tbsp of butter, not more than 1/4 cup of butter). Roll out the second ball of chilled dough on a lightly floured surface until you have a circle roughly the same size as the first. In the centre of the dough, cut an x or use a small cookie cutter to make a hole. Place dough on top of filling, making sure the hole is in the centre of the pie. Tuck the top crust edges under the bottom crust edges and using your fingers crimp along until the pie is sealed. Brush milk all over the top of the pie. Sprinkle white sugar over the crust. Place a pan on the rack below the pie in the oven to catch any drippings, and bake pie for 10 minutes. Turn the temperature down to 375°F and bake for 40 minutes, or until you can see bubbling in the hole in the centre of the dough. Let cool for at least one hour before eating. ENJOY.

Crust recipe adapted from: Michael Smith’s Old-Fashioned Apple Pie

Filling recipe adapted from: Anna Olson’s Country Apple Pie