“We must have a pie. Stress cannot exist in the presence of a pie.”
― David Mamet
Why do I like to bake?
Why does an eskimo like snow?
Because it’s all we’ve ever known!
I grew up in an environment that cakes & cookies didn’t come from the store, they came from the oven in the kitchen…our mother’s, grandmother’s and lots & lots of aunts. It has always been a tradition of passing favorite recipes, one to another. Some of them used more times than others, while a few are only pulled from the recipe box during a special time of year.
However nobody in the family baked donuts. Which meant: it was permissable to get these from our favorite local donut shop, Mighty Fine Donuts. And that was always a mighty fine treat for us!
(The glazed twist & chocolate-iced frycakes were always my most favorite!)
Even today I have a hard time buying a pie, cake, cupcake, or cookie from a bakery shop; although there are plenty of excellent local bakery’s to choose from!
(Okay, so maybe I purchase a nibble-or-two every once in a blue moon, giggles!)
Throughout the years pies became my favorite treat to bake!
Apple, pumpkin, pecan, grape, raspberry, blueberry, strawberry-rhubarb to name just a few. Most recipes have been passed along through the kitchens of many wonderful baking women; whose hands I watched kneeding the dough, mixing the batter, or whipping up a batch of sweet frosting.
All with heaping scoops of love sprinkled in!
Imagine my delight, when our daughter recently traveled home for a one-on-one pie baking lesson. What a blessing to have her hands now added to this special tradition!
Two hands that made,
one apple & one grape.
With heaping scoops of love sprinkled in,
a job well done…
fresh from our family’s oven!
“Cut my pie into four pieces, I don’t think I could eat eight.”
― Yogi Berra
hugs n’ blessings to all the hands who are baking for those they love!
3 1/2 cups concord grapes
1 cup sugar
4 tablespoons flour
1 1/2 tablespoons butter
1 tablespoon lemon juice
9 inch unbaked pie shell
3/4 cup flour
1/2 cup sugar
1/3 cup butter, melted
Wash, drain and stem grapes. Remove skins and simmer pulp for 5 minutes. DO NOT add any water to pulp. WHile hot, press pulp through a sieve (or food mill) to remove seeds.
Combine strained pulp with skins.
Combine sugar and flour; add to grapes. Blend in lemon juice and butter. Pour into pie shell and cover with streusel topping.
Bake at 350 degrees for 40 minutes.