In honor of the Season, and all the accompanying stress it brings, I hunted through M.A.’s journal hoping to find something that could help us. (In case you missed it, our discovery of M.A. was first mentioned HERE.)
Sure enough, we found something! Not only that, we found a most intriguing recipe for apple pie that includes… wait for it… wine! (Gasp!)
From M.A.’s Journal
The holidays bring mixed feelings: Joy, for what we hope they will be, Dread, for what we fear they will be. We place so much importance on these days, wanting everything to be perfect, only to be tired by the end of them.
Remember that holidays are made by humankind, for humankind. No more than that. They are what you make of them. Resolve now to make them what you need, not what you imagine you want.
Family is coming. Why does that make us nervous? Are these not the people with whom you shared your childhood?
Yes. Perhaps that explains it.
When apart, we choose to think of our past as we want. When together, we’re forced to see things as they really are. No matter what we want to believe of ourselves, these are the people to whom we belong.
Are we shamed for not living up to their standards, or for they not living up to ours?
No matter, for both are folly.
If it is your actions, then change them. If it is theirs, accept. It is all you can do. That, and love. Love the quirkiness, the eccentricities, the pain. Yes, even the pain, for all of it is what made you who you are today.
Therefore, the Noble Woman has three tasks before her with regard to others:
With regard to herself, a fourth task is added to these:
4. Resolve to do better
Also, make a pie. Families who eat pie together, smile together. No one argues. No one fights. The world is a happier place when people eat pie.
This is truth.
From M.A.’s Recipe Drawer
Tipsy Apple Pie
There's not enough alcohol in this pie to qualify as tipsy, but the wine helps bring out the flavor of the fruit. If you'd rather not use it, I suggest a tart fruit juice such as cranberry.
- basic pie pastry for a 9″ double-crust pie*
- 6 to 7 large apples, peeled, cored and sliced (I used the Golden Delicious variety)
- 2 Tablespoons fresh lemon juice
- 1/2 cup brown sugar, packed
- 3 Tablespoons flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 Tablespoons red wine (I used a Zinfandel)
- 2 Tablespoons butter
- Egg wash and raw sugar for top of crust
DirectionsHeat oven to 425°. Roll out pastry for bottom of pie, line 9″ pie plate. Roll out top crust; cover with a clean towel as you make the filling. (See note below for alternative to using crust.)
In a large bowl, combine apples and lemon juice. In another bowl, mix together sugar, flour, cinnamon and salt. Add to apples, along with wine, and stir. Fill pie plate with fruit, top with bits of butter. Cover with top crust, cut and flute the edges. Cut a few vents on top of crust; brush on egg wash and sprinkle with raw sugar. Bake for 30 minutes, then lower oven to 350° and bake for another 30 minutes. Test to see if the fruit is tender by inserting a knife through a vent.
Note: You can use pre-made pie crusts to make this easier, or skip the crust altogether and make an Apple Crumble: Pour fruit filling into a greased 9″ baking pan or casserole dish. For crumble topping, mix together: 4 tablespoons softened butter, 1/2 cup brown sugar, 1/2 cup rolled oats, 1/3 cup flour, 1/2 cup chopped walnuts, and a pinch of salt. Bake as directed above.