If you walked down the halls of Central Christian Church (Disciples of Christ) Wednesday and got a whiff of apple, cinnamon and nutmeg baking in the oven, in spite of the warm weather, you knew in a moment—the holidays are here!
Carol Archer, Jim Clark, Rosemary Davenport, Jayne Hawley, Amethyst Kelley, Becky Riggins and Margaret Wilson gathered in the church kitchen to make fresh apple pies, one to take home and one to take to the Stew Pot.
After the hard work of peeling, coring and slicing 120 apples, it was a day of fun and camaraderie as everyone rolled dough and got hands-on tips from expert pie-maker, Lisa Huisenga, on handling the dough, crimping the edges and finishing the top crust.
The filling was an old-standby recipe from Betty Crocker that called for sugar, flour, cinnamon, nutmeg, salt and butter. The dough was a recipe that Lisa has used before and always gets a high score in the Central kitchen. It also answers that age-old question, butter or shortening? Lisa uses butter in her dough and the recipe for both the filling and the crust are below.
The pies were beautiful and a true work of love. One of the women said, “I’m 70 years old and this is the first time I have made an apple pie from scratch— dough and all.”
Just goes to show one is never too old to enjoy new experiences and the reward of giving to someone less fortunate. Ten pies were delivered to the Stew Pot to be enjoyed by someone who may need a little taste of home during this holiday season.
If you want to make a charitable contribution to the community this season, visit Central. The Disciple Women are always doing something.
“I am only one, but I am one. I cannot do everything, but I can do something,” so says their offering prayer.
Next month they will be making cookies to deliver to people who are shut into their homes, unable to get out during the holidays due to age, health and mobility issues. All are welcome. For more information on the December cookie party, email email@example.com.
Lisa’s Pie Crust (enough for two pies)
1 ½ sticks of butter (softened)
2 cups of flour
5 tablespoons of water
¼ teaspoon of cider vinegar
Mix in free-standing mixer on low until blended. Form into ball. Place between two sheets of wax paper and roll to size of pie pan.
Betty Crocker Classic Apple Pie (one pie)
Pastry for 9-inch two-crust pie (homemade or purchased)
½ cup sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash of salt
6 cups of tart apples like Granny Smith (peeled and sliced)
2 Tablespoons butter
Heat oven to 425. Prepare pie pan with pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Cover with top crust, seal and crimp the edges. Cut decorative slits into top of pie. Bake until crust is brown and juice begins to bubble through slits in crust, about 40 to 50 minutes.