It’s time to meet a new member here.
She existed in my life late June this year and she was keeping me company, and sometimes bugging me ever since. Her craziness is beyond compare. Everyone that met her has confirmed that. Yet she is still fun to be around.
Olly, short for Oliver Twist, is my cat. Rescued from next to a dumpster, shaking and sick, 3-week old Olly found a home to call her own and an owner to take over his life. With the help of my little sister and my family, Olly has a place to come back to. She carries a male’s name. It’s funny, because when I first saw her, she was so thin and sick I couldn’t really tell her gender. My field of expertise goes in a different direction.
So Olly, the female cat, wanders the neighborhood and plays with everyone. I wake up to the voices of the children calling and screaming her name.
Olly is one feisty little cat…Umm I’m skeptical if she’s really a cat or a hybrid of cat, dog, rabbit, parrot and maybe some new creature in the skin of a lovely little blond kitten one can’t resist but pet.
Lately, she has been keeping me company as I prepare the props for shooting. She’s always interested in seeing what I cooked and checking if she can get a bite of that. Trying every way possible to climb up the set, smelling her way around to reach the treasure in the spotlight, she is only met with a slap on the head and a push off the set. What can I do? Even Olly can’t resist a bite of my food despite risking a slap.
In this shoot, Olly was extremely persistent and almost got to her goal. Can’t blame her. This apple pie was worth dying for; golden, crispy, thin flakey crust embracing generous sweet cinnamon-spiced apple slices that melt in your mouth. Baked to perfection, this is drool-worthy; a warm slice of this pie topped with a scoop of vanilla ice cream.
Excuse me while I get the cat away from the pie and wipe my mouth.
It’s not too late yet. Apples are in the market and the weather is perfect for a warm slice of apple pie. Use any type of apples you have or like. Adjust the sugar according to the apples. Add more sugar to sour or tart apples and less with sweeter apples.
Classic Apple Pie Recipe
- 2 1/2 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 220g cold butter (cubed)
- 6-8 tbsp cold water (or substitute 3 tbsp for vodka)
- 10 small (size of a tennis ball) apples, cored, peeled and slices
- 1/2 tbsp cinnamon
- 3 tbsp brown sugar (more for sprinkling)
- 1/8 tsp nutmeg
- pinch of ground cloves
- 2 tbsp flour
- 1 egg
- 1 tbsp water
- 1/2 tsp vanilla
- In a food processor, pulse the dry ingredients until combined
- Add the butter and pulse (yes, pulse not operate at full speed) until it is coarse crumbly mixture that hold its shape when pressed
- Transfer to a bowl, add the water (and vodka if used) one tablespoon at a time and press the dough with the back of a spoon or spatula until it comes together
- Roll the dough on a lightly floured surface until it becomes a ball
- Divide the ball in 2 and shape each half into a disk. Wrap the disks in cling film and refrigerate (or freeze for later use)
- Thaw before using
- Mix the apples with 1 tbsp sugar, flour, cinnamon, nutmeg and cloves
- Roll the first half of the pie crust and line the pie dish
- Sprinkle 1 tbsp brown sugar and arrange the apples in the dish
- Roll the second half of the pie crust and lay on top, pinch the sides and seal it with fork stamps
- Whisk the egg with water and vanilla
- Using a pastry brush, cover the top of the pie and sprinkle the remaining tbsp of sugar
- Place on the bottom rack of a hot oven for 10 minutes. Lower the heat then bake on the middle rack for 30-40 minutes
- Let it cool for 10 minutes before slicing and serving
- Serve warm with a scoop of vanilla ice cream
Since we’re in December already, with each post, I’ll have a Christmas song to set the mood for the festive season.