It’s been more than 7 weeks since spring officially arrived. It’s still chilly here in Vermont, but the daffodils are out and the grass is greening up.

It was definitely spring in my kitchen this weekend when I made this cheerful apple pie. The filling is classic cinnamon scented, but the decorations are what made me smile. Pretty flowers and leaves…what a great idea.

The recipe for the dough and the filling doubles easily, so make an extra pie for a friend.

Springtime Apple Pie

Ingredients:

Pastry Dough (recipe follows)
6 apples, peeled, sliced and cut into chunks (I used Granny Smith)
1/3 cup granulated white sugar
1 Tbs flour
1/2 tsp cinnamon
Gel food coloring (I used green for leaves and yellow, pink and blue flowers)
1 Tbs whole milk
Sparkling white sugar, to sprinkle

Directions:

1. Preheat oven to 425℉.

2. Place apples in a large mixing bowl.

3. Combine the granulated sugar, flour and cinnamon in a small bowl. Pour the mixture over the apples and toss to coat.

4. Pour apple filling into pie crust.

5. Roll out the refrigerated ball of dough. Place over the filling, trim the excess pastry with a knife and crimp the edges to seal.

6. Divide the trimmed pastry and color with food gel. (I found it helpful to wear disposable gloves and knead the color in with my hands.)

7. Make a few slits in the pie dough for stems. Shape the dough into leaves and flowers and place on the pie.




8. Carefully brush the pie top with some milk and sprinkle with sugar.

9. Bake pie at 425℉ for 10 minutes. Lower temperature to 350℉ and bake for another 50 minutes until the filling bubbles and crust is golden.

Pastry Dough

Ingredients:

2 cups flour
1 Tbs confectioners’ sugar
1/4 tsp salt
1/2 cup vegetable shortening, cubed
1/2 cup cold butter, cubed
1 egg
1 Tbs cider vinegar
2 Tbs cold water

Directions:

1. Combine the flour, confectioners’ sugar and salt in a large mixing bowl. Cut in the shortening and butter using a hand pastry blender until the mixture resembles coarse crumbs.

2. In a small bowl, lightly beat the egg with the vinegar and cold water. Add the liquid to the flour mixture and stir with a fork to bring the dough together. (I did this in a food processor)

3. Divide the dough in half. Rolling one half of the dough out on a floured surface and transfer to a 9 inch pie plate. Form the remaining dough into a disk, wrap in clingfilm and store in the fridge while preparing the filling.

Recipes from Family Feedbag

Something about Americana music always makes me feel like the sun is shining and I’m listening to stripped down music outside.

Stampede Road has two new songs out this year. ‘Night Terrors’, recorded in a flat in Edinburgh, has a raw, tribal feel amidst the folk. It’s a bit creepy, but really good.

Check out Stampede Road on Facebook and Bandcamp, where you can name your price to get their music.

Cheers!