Sour Cream Apple Pie


This year’s harvest is bountiful, a benefit of this past summer’s prolific rain, the apples larger and juicier than past years. The downside is the flavors are a bit more muted, taking a little more tweaking, playing with spices and sugar levels to maximize flavors. While my mother only used one type of apple for pies – Granny Smith – resulting in a consistent taste, I use at least two varieties, one that will holds its shape, and another that will break down during cooking into a lovely sauce.


Butter Making 101, 102, 103, 104.......

When the Almighty was yet with me,
And my children were around me;
When my steps were bathed in butter,
And the rock poured out for me streams of oil!
- Job 29:5-6

I was 5 years old when I first tasted freshly-made butter. My kindergarten teacher ceremoniously emptied contents of a Piggy Wiggly paper shopping bag (plastic hadn’t become popular yet) – freshly baked bread, a quart-jar loaded with fresh cream, and a beautiful silver butter knife from her grandmother’s special tea service – announcing, “a very special treat made by your very own hands.”

Oh, the beauty of harnessing natural energy and enthusiasm of 30 5-year-olds, shaking ordinary cream into a lifetime of fond memories! When all that remained was the sloshing of the thin buttermilk and the butter clump thumping against the side of the jar, our teacher proclaimed, “Done! Gather ‘round and share our creation!” The amazing flavor and texture was like nothing I’d ever tasted, or would for many years to come.