Where it all began...

Apparently I make good cookies. Not just good cookies but awesome cookies. Not my words, the words of my family and friends. Don't get me wrong, I can follow a recipe. But I'm not really sure what makes them so delectible. I almost feel as though I am cheating my family, mostly my husband, out of the tastefulness of life when I make cookies from premade dough or pour them out of a box. They even have their own name: Shari Cookies. These "Shari Cookies" have become the only request of my family as Christmas presents and are a requirement at family parties. It all started Christmas 2005 when I tried to get a cookie exchange going. I made hundreds of cookies in my college apartment all by hand (I didn't yet have a mixer), in an oven that barely fit one pan. My roommate awoke to masses of baked goods covering each and every surface of our living space, save her bedroom and our tiny bathroom. I boxed them all up, well most of them, wrapped them in holiday flare, and placed them under the trees of my unsuspecting family members. With visions of sugar plums fleeing their dreams, they awoke to the sugar spender that has now become the traditional holiday staple. My goal is to get some practice this year. Not that I'm rusty. I absolutely adore baking. However, it seems as though I always go into the holiday cold, without the proper shoes, stretch and warmup. Not this year. This year I plan to outdo all the rest, which will be hard to do, for sure. And so, "The Cookie Project" was born. Each week I plan to make one type of cookie. It must be from scratch and have all the love and tenderness of warm homemade cookies and the subsidial milk, sans the slobber of my husband's spit on the spoon. So, one homemade cookie a week. This can't be good for our waistlines, but he's not complaining...

Monday, October 3, 2011

Fall Recipe: Homemade Apple Pie

Homemade Apple Pie
Yields one nine inch pie

Ingredients:
Crust:
1 1/2 cups all purpose flour
2 teaspoons white sugar
1/4-1/2 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
few shakes ground cinnamon

Place all ingredients in bowl and mix. Place in 9 inch pie pan. Press into bottom and up sides of pan.

Pie Filling:
1/4 cup sugar
3/4 teaspoon cinnamon, or a few shakes more
1/8 teaspoon salt
few shakes of nutmeg
enough apples to fill pie crust, cored, peeled and sliced

Mix. Pour into unbaked pie crust.

Crumble topping:
3/4 cup brown sugar
3/4 cup flour
1/3 cup butter
few shakes ground cinnamon

Mix into fine crumbs and pour over apples. Bake at 375 for 40 minutes.



I have alterede this recipe a bit. I am a huge cinnamon fan so I added it to each piece of the pie (all puns intended). I also am not a huge crust fan. I usually eat all the filling and leave the crust for my hubby, which he does not appreciate. So I added the cinnamon to force myself to eat the crust. I actually poured all the crumbs left of the crust from prior cut pieces into a bowl and ate just those. It is amazing. Since I am not a big top crust person either, I made a cruble topping. It is light and adds just a bit of crunch to the top. Love it. This might be the best apple pie recipe I've ever come up with. The second day it was almost gone. This is what is left the third day. I love me some apple pie...
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