Proud Mother Moment...

Please indulge me while I enjoy a proud mother moment. Last Friday Isabella was invited to read a piece of her descriptive writing to her entire school, and we were on hand to cheer her on!

She was full of nervous anticipation before her name was called...
{and see those cute sandals? mine! what is up with the raiding of the closet these days?!}

...yet she spoke beautifully during her moment!

Writing is obviously a BIG thing in our household! 

Her piece is going to be used by the state as an "exemplary example" of creative writing.

"Get out!", the mother says.

We thought we'd head out for a nice treat afterwards, but instead her choice was to come home and bake an apple pie! So Isabella and her Dad got busy. I supervised from afar, this was their project.

It turned out just right. Here is the recipe below, should the mood strike you to bake a delicious apple pie anytime soon.

Blue-Ribbon Apple Pie

Ingredients

Crust:

2 cups all-purpose flour

1/2 teaspoon salt

1/4 cup chilled butter, cut into small pieces

1/4 cup vegetable shortening

1/2 teaspoon cider vinegar

5 to 7 tablespoons ice water

Filling:

2 cups thinly sliced peeled Granny Smith or other tart apples such as Newtown, Pippin or Crispin  (1 lb)

2 cups thinly sliced peeled Braeburn or other all-purpose apple such as Empire (1 lb)

1 cup thinly sliced peeled Rome or other firm baking apple such as Baldwin or Winesap (1/2 lb)

1 cup thinly sliced peeled McIntosh or other tender apple such as Gravenstein or Jonathan (1/2 lb)

1 tablespoon fresh lemon juice

1/2 cup granulated sugar

1/4 cup packed brown sugar

3 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

Cooking spray

2 teaspoons fat free milk

1 tablespoon granulated sugar

Preparation:

To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a fork until dough is moist. Divide dough in half. Gently press each dough half into a 4-inch circle on heavy duty plastic wrap, and cover with additional plastic wrap. Roll one half of dough, still covered, into a 12-inch circle; chill. Roll other half of dough, still covered, into an 11-inch circle; chill.

Preheat oven to 450 degrees

To prepare filling, combine apples and lemon juice in a large bowl. Combine 1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4 teaspoon salt. Sprinkle over apple mixture, tossing well to combine.

Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray, allowing dough to extend over edge of plate. Remove top sheet of plastic wrap. Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the 11-inch circle, and place dough, plastic wrap side up, on top of apple mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon granulated sugar. Place pie on a baking sheet; bake a 450 degrees for 15 minutes. Reduce oven temperature to 375 (do not remove pie from oven). Bake an additional 45 minutes or until golden brown. (Shield crust with aluminum foil if it gets too brown). Cool on a wire rack.

Enjoy warm with vanilla ice cream!