American as Apple Pie Recipe

Sometimes I add a handful of cranberries. They add a little ruby red bite of tartness.

Sometimes I add a handful of cranberries. They add a little ruby red bite of tartness.

I bake pies! Fruit pies are my favorite desserts. I use Martha Stewart’s pie crust recipe because, I remember it and it always comes out flaky. Making the crust in the food processor is so simple. The fillings are simple fruits with sweet sugar, spices and a little flour or cornstarch to thicken the juices. Easy as pie!

Beautiful old apple tree

Beautiful old apple tree

Basic Pie Crust from Martha Stewart.com

Ingredients - Makes one 9’ Pie with top and bottom crust

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Martha’s Directions

1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don’t over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).

4. Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Apple Pie with a rustic fold over crust and a cluster of leaves.

Apple Pie with a rustic fold over crust and a cluster of leaves.

Apple Pie Filling

Ingredients

4-5 Medium Apples - peel, core and slice firm tart apples
1/3 cup Sugar
2 tbsp Lemon juice
2 tbsp Flour or cornstarch
2 tsp Cinnamon
1/2 tsp Nutmeg
Pinch of Salt
2 tbsp Butter

Directions

Toss the apples in lemon juice then add all of the ingredients, except butter, and mix to coat the apples. Put the apple mixture in the pie unbaked pie crust and dot with butter. Place the top crust to cover. Pierce a solid crust to let the steam out. Brush the top with milk or an egg wash then sprinkle with sugar.

Bake in a 375 degree oven for 1 hour or until the crust is golden brown.

Apples - myths + magic + poetry

Give me juicy autumnal fruit ripe and red from the orchard
— Walt Whitman
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But I am done with apple-picking now
— a line from After Picking Apples by Robert Frost

Apple season is here! My friend Davie and I’ve have been busy picking and processing apples for juice, pies, chutney, jelly and we even dried a batch. We’ve been peeling, coring and slicing this crispy lush fruit to freeze so we can bake loaves of apple bread and muffins when the temperatures are cooler. We juiced over 12 gallons of apples for apple cider vinegar, hard cider and just to enjoy the sweet juice.

Davie borrowed Cindy’s Apple peeler, corer and slicer. It sure makes the work easy!

Davie borrowed Cindy’s Apple peeler, corer and slicer. It sure makes the work easy!

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"An apple a day keeps the doctor away" is an old Welsh proverb. Apples are one of the most cultivated and consumed fruits in the world. Apples continue to be praised as a one of the miracle foods, because they are extremely rich in antioxidants, flavanoids, and dietary fiber with almost no fat, sodium or cholesterol.

My web search on apples in Wikipedia states: “An apple is a sweet, edible fruit produced by an apple tree (Malus pumila). Apple trees are cultivated worldwide, and are the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have religious and mythological significance in many cultures, including Norse, Greek and European Christian traditions.”

William Tell is a Swiss folk hero who refused to bow in homage to an Austrian nobleman's hat placed in the Town Square. He was forced to shoot an apple off his son's head as punishment. Ultimately he played an important role in Swiss independence.

From Snow White and the Seven Dwarfs:  Evil Queen:   And because you've been so good to poor old Granny, I'll share a secret with you. This is no ordinary apple, it's a magic wishing apple.   Snow White:   A wishing apple?   Evil Queen:   Yes! One bite, and all your dreams will come true.

From Snow White and the Seven Dwarfs: Evil Queen: And because you've been so good to poor old Granny, I'll share a secret with you. This is no ordinary apple, it's a magic wishing apple. Snow White: A wishing apple? Evil Queen: Yes! One bite, and all your dreams will come true.

I’ve been scouring books and the internet for recipes. I picked up a book from the library written by Susan Wittig Albert. China Bayles’ Book of Days. Susan is the author of the China Bayles series that I have enjoyed reading. The character, China has a herb shop in the fictional town of Pecan Springs in Texas Hill Country. Herbal titles include: Thyme of Death, Lavender Lies and Rosemary Remembered. Ms. Albert’s website states Each of her mysteries has a signature herb that is connected to a major theme, and each is liberally sprinkled with information on growing and using herbs. The China Bayles novels have been praised for their intelligent plots, quirky and appealing characters, interesting settings, and strong writing.” And that’s why I read them!

The Book of Days subtitles reads: 365 Celebrations on the Mystery, Myth and Magic of Herbs from the World of Pecan Springs. January 6th is the day for apples with a recipe for Apple-Spice Nut Bars and these comments:

Apples were believed to have powerful medicinal qualities. Some apple lore:

  • To keep colds away for a year, eat an apples at midnight on Halloween.

  • To keep up the strength, sniff a sweet apple.

  • To remove warts, rub the warts with an apple and bury it. When it rots, the warts will disappear

Packed in 1 cup packets; 2 cups in each freezer bag.

Packed in 1 cup packets; 2 cups in each freezer bag.

Adam and Eve - A lot of research has been done on the forbidden fruit commonly thought to be an apple. Researchers do not believe it was an apple, but the lore remains. This article from NPR 'Paradise Lost': How The Apple Became The Forbidden Fruit by Nina Martyris discusses the apple and the Fall of Man is an interesting read concluding with “Meanwhile, the serpent, its mission accomplished, slinks into the gloom. Satan heads eagerly toward a gathering of fellow devils, where he boasts that the Fall of Man has been wrought by something as ridiculous as "an apple."

Johnny Appleseed aka John Chapman (1774-1845) , was an eccentric, itinerant pioneer nurseryman enshrined in American literary, historical and folk tradition. He's generally pictured as a bearded, bare-foot, kindly traveler throughout the Midwestern wilderness and prairie planting apples.

Johnny Appleseed aka John Chapman (1774-1845), was an eccentric, itinerant pioneer nurseryman enshrined in American literary, historical and folk tradition. He's generally pictured as a bearded, bare-foot, kindly traveler throughout the Midwestern wilderness and prairie planting apples.

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Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree
— 16th Century reformer, Martin Luther
Sir Isaac Newton  is said to have formulated the Law of Gravity while sitting under an apple tree in the 17th century formulation of the laws of gravity was supposedly prompted by the fall of an apple onto his head.

Sir Isaac Newton is said to have formulated the Law of Gravity while sitting under an apple tree in the 17th century formulation of the laws of gravity was supposedly prompted by the fall of an apple onto his head.

Mimi Bailey - Arthouse Yreka & Eggnog Pie

Mimi Bailey and daughter, Calliope

Mimi Bailey and daughter, Calliope

Mimi Bailey is co-owner of Arthouse in collaboration with Joel Shelton. Arthouse located at 327 W Miner St., Yreka, is a gallery, working studio and tattoo shop. Mimi and Joel describe their artwork as “tattoo-related art...that appeals to a generation of people who grew up on pop culture.”

Mimi is a prolific artist. She is probably best know for her watercolor and ink renderings of famous musicians and Siskiyou County locals.  In addition to Arthouse, her work can be seen at the Music Hall and Purple Plum in Yreka and Three Little Birds in Fort Jones.  She painted the Denny Bar Company logo onto their brick wall in Etna. When we met for this interview she was working on the restroom signs for The Rex Club, that is now under new ownership. 

Stevie Ray Vaughan and Jimi Hendrix artworks by Mimi Bailey

Stevie Ray Vaughan and Jimi Hendrix artworks by Mimi Bailey

Lauri: What was your thinking behind creating the Arthouse business? 
Mimi: I was a server for 17 years and painting on the side then found that waitressing was getting in the way of my art time. I wasn’t keeping up with custom orders, murals and the artwork I wanted to make so I decided to give up ‘work’ for my dream. Joel had been tattooing me for years when we ran into each other. He told me he was getting ready to re-enter the art world after getting to be a stay at home dad for a few years. We thought we would be a good “art match’ and decided to give it a go. We opened the doors of Arthouse in April 2016.

Mimi specializes in custom orders, including the pet portraits

Mimi specializes in custom orders, including the pet portraits

Lauri: I know you do a lot custom portraits of people and pets for clients. Also  you design  children’s growth charts. What is your favorite part of doing custom orders?
Mimi: I like making people’s  ideas come to life and seeing their reactions when I’ve gotten it right! It’s a complete honor that people are willing to hang my art in their homes and look at it everyday!

Custom Painted growth charts

Custom Painted growth charts

Growth Charts - custom wall art

Growth Charts - custom wall art

Lauri: What inspires you? 
Mimi: All of the nature around me inspires me. My work is informed by pop and tattoo culture, the human form and where I can infuse a bit of my dark twisted humor. You can see more of my work on Instagram @mimibailey 

Tattoo Inspired artwork of Mimi Bailey

Tattoo Inspired artwork of Mimi Bailey

Lauri: What is your favorite part of sharing a meal with friends and family?
Mimi: I love getting to prepare the food with my daughter most of all. Her enthusiasm is what makes it fun! Past that, I just like to eat.

Lauri: What is your favorite meal at a local restaurant?
Mimi: My favorite food at Strings Italian Cafe  is is their Antipasti Con Capellini. String is right across the street from the Arthouse at 322 W Miner St., Yreka,

Mimi painting the Denny Bar Co. logo on their wall.

Mimi painting the Denny Bar Co. logo on their wall.

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Lauri: Do you have a favorite Destination eatery? 
Mimi: Fried Buffalo Cheese Curds at Denny Bar Company in Etna… and not just because I have a mural there.

Original Graphic Art Poster by Mimi Bailey

Original Graphic Art Poster by Mimi Bailey

Eggnog Pie Recipe

Eggnog Filling:

11/2 cups eggnog
2 cups heavy cream
1 package French Vanilla Pudding mix
⅛ tsp Nutmeg of Pumpkin Pie spice
1 tsp Vanilla extract
1 Tbsp Rum or Rum extract

In a saucepan combine pudding mix, nutmeg (or pumpkin pie spice) and eggnog, mix well. Cook over medium heat stirring like a mad person constantly, until thick and bubbly. Remove your concoction from the heat and stir in the rum and vanilla.  Plop your mixture into a large bowl, cover and refrigerate until thoroughly chilled.

In another bowl, whip the cream to soft peaks. Get out your cold eggnog mix and beat until smooth. Fold in the whipped cream. Dump the deliciousness into your baked and cooled pie shell and sprinkle a dusting of nutmeg (or pumpkin pie spice) over the top for a garnish. Refrigerate that bad boy for 4 hours or until set! 

Gingersnap Pie Crust: Also a great pie crust for pumpkin and cheese cakes

2 cups gingersnap cookies - about 40 cookies
¼ cup brown sugar
6 tbsp melted butter

Smash the cookies into fine crumbs. Add sugar mix well then add butter. Press the mixture firmly into sides and bottom of a 9” pie dish. Bake at 350 for 5-8 minutes. Cool then pour in eggnog filling.