Outside of my knitting, I've been doing quite a bit of baking. That's one thing I love about the colder weather - turning on the oven is so nice! And of course, sharing delicious home made food with others is wonderful. I made rolls for a friendsgiving dinner:
And just this past week or so I made some mini-quiches with a potato crust:
As well as some greek yogurt biscuits:
I've also made a few apple pies, including one with a whiskey crust and rosemary in the filling (so yummy!):
Since I've gotten a few questions about my recipe over on Instagram, I thought I'd post a little more about it here. After listening to Sara's pie episode on her Yarns at Yin Hoo podcast, I got a little inspiration to change up my standard apple pie. I use a standard shortening crust, per my mom's recipe:
2/3c + 1-2 tbsp. vegetable shortening*
5-8 tbsp. ice cold water**
*For my vegetable shortening, I always use Crisco since it has the most weight by volume of the brands available to me. Never buy one of the brands with less weight by volume! It just means there is more air whipped into the shortening, and that can mess up your pie crust proportions. Back at home in St. Louis, my family uses the local grocery store brand since its weight by volume is comparable to Crisco. Use whatever brand you like, just be sure to double check the canister!
**In drier climates, you will need more water than in humid climates. We usually use just over 5 tbsp in a humid St. Louis summer, but in a dry Ohio winter, I use about 7.5 tbsp. The more you make pie crusts, the better you will be able to judge how much liquid you need!
Mix flour and salt, cut in vegetable shortening with a pastry cutter until shortening is pea-sized or smaller.
Add in 1 tbsp ice cold water at a time, using spatula sparingly to mix, until crust just comes together. Do not overwork! For the whiskey version, replace the first 2-3 tbsp. of water with whiskey. I used 3 tbsp whiskey, since I was expecting to use around 7tbsp total of liquid. If you live in a humid climate, I'd probably only use 2 tbsp whiskey since you'll be using less liquid overall.
Split crust into two, gently forming each half into a ball. Try not to handle too much! Cover crusts & place in refrigerator.
After your crusts are complete, start the prep for your filling! This gives your crust time to chill slightly in the fridge. I usually use this filling recipe from the kitchn blog. However, I like my pies to have slightly crisper apples - I don't go through any of the cooking steps for the apples! I use their ingredients list, and combine everything into a mixing bowl. For my rosemary variation, I took the leaves off of 3 stems of fresh rosemary, chopped finely with kitchen scissors, and mixed in with the rest of the filling.
Roll out your crusts & put together your pie as usual. I tend to start pre-heating my oven right before I start rolling out the second crust; that is usually the perfect amount of time for the oven to heat up while I roll the second crust, pour the filling in the pie pan, place the second crust on top, trim & crimp the edges, cut vents in the pie top, and sprinkle the pie with a bit of sugar, cinnamon, and nutmeg. I followed baking instructions as per the kitchn recipe, though the egg washes are definitely optional. If you'd like the recipe to be 100% vegan, omit the butter from the filling. I pretty much always forget this ingredient anyway, and I have a vegan pie by accident! And it is delicious nonetheless.
To help add a bit of festivity to my apartment this winter, I made a new candle at The Candle Lab - this one is Bourbon, White Christmas, and Wild Currant. It's a great winter scent!
And speaking of festivity... My tree is up! I got a mini-tree like I did last year, but I got a few extra ornaments to add to my tree this year. It's pretty full, but I love it.
I hope you are enjoying your December and that you are also filling it with delicious baked goods. I will see you next time with more knitting, I will have lots to share after Christmas!