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.

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.

Mimi painting Denny sign.JPG

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.