This post is going to make me tear up hardcore! My good friend Sarah wrote it for me. This weekend we are throwing her a going way party because she’s leaving us for Kansas City.
Kansas City to Lawrence isn’t that far, I know. But guys, Sarah and I started our lives together in Lawrence at the same time and since then, we’ve spent time together weekly, if not more. We’ve laughed, cried, loved, cared, prayed, learnt, and more together!
Funny how in life there are friends you have that are so different yet so the same. Sarah and I share a faith in Jesus – I’d say it’s our biggest likeness to our friendship. And, hello, do we have differences! She mentions below how we both think we are about as opposite as summer and winter! It’s no joke! It’s one of my favorite things about Sarah and I’s relationship.
And to best represent our friendship, there is apple pie! Yes, apple pie.
It’s the thing I saw as the farthest thing from me, yet something so close to Sarah. You’ve heard it, I wouldn’t have touched apple pie with a ten foot pole and Sarah would joyfully create this beautiful dessert as often as needed! And by much care, work and consideration, we made it connect to both of us equally!
Here, I’ll let Sarah explain while I go sob…
When I first met Margo, I had a difficult time connecting with her because we’re about as opposite as summer and winter. One of the biggest differences was our lifestyle and eating habits.
I love to bake, and enjoy loving people by making them tasty, sugary treats. I will spend hours in the kitchen baking treats for no other reason but to see the smile on a person’s face when they bite into something I baked.
Since the Voth’s tend to avoid sugary desserts and shortening, I found it tough to love them in a way I was gifted at. How in the world can you love someone without feeding them?!
As our friendship grew, I took a few steps toward whatever Margo concocted in her kitchen and she took a few steps toward my baking. I figured out she would eat pure honey, pure maple syrup, lard, and butter. She mentioned she loved pies but couldn’t find a successful pie crust without shortening. Challenge taken. I started researching lard and butter ratio to shortening and finally tried one out on a pie crust.
Now that I had the pie crust recipe, I had to decide what to put in the pie that was not loaded with sugar. I opted for apples, using pure maple syrup for the sweetener.
I invited Margo over for a taste test of the finished product and she ate the whole piece of pie! I was so tickled with myself for finding a way to love Margo through baking.
Makes 2 pie crusts (enough dough for 1 double-crust pie, 1 lattice-topped pie, or 2 single-crust pies)
2 1/2 cups einkorn flour
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup 100% lard
5 tablespoons ice water
Blend flour and salt.
Add butter and lard using a pastry blender, blend until mixture resembles coarse meal.
Transfer mixture to medium bowl.
Add 5 tablespoons ice water and mix with fork until dough begins to clump together.
Gather dough together. Divide dough in half; flatten each half into disk.
Pile about 1 cup flour on a clean surface to roll out dough.
Place dough on flour pile to roll out.
Roll the pie crust to a little less than a ¼ inch thick
I’ve never refrigerated the dough before rolling out and I didn’t have a problem.
Use plenty of flour when rolling out the dough
If you’re making a pie that requires a double crust, make sure you have more dough for the bottom crust than the top one.
For a tad bit of sweetness add 1 1/2 teaspoons sugar to the flour and salt mixture.
I’ve updated this recipe to be made with einkorn flour versus all-purpose flour. If you’re using all-purpose flour, use 1/2 cup of lard. But, girl, you gotta try einkorn. It’s better for your health and tastes amazing!
Apple Pie Filling
Created by my sweet friend, Sarah Hrabik.
YIELDS: for one deep pie pan or for two shallow pie pans.
4 Granny Smith apples peeled, cored & cut into wedges
4 Jonathan apples peeled, cored & cut into wedges
1 cup maple syrup (can substitute honey)
3/4 cup flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/2 T unsalted butter, cut into small pieces
1 T heavy whipping cream (as needed)
Mix flour, salt, cinnamon, and nutmeg together. Add to apples. Add Maple syrup.
Place filling into the pie crust.
Cut up the butter and place on top of the filling before putting the top crust on the pie.
After the top crust is on the pie, put a tablespoon of cream over the top of the pie crust and spread evenly.
Cut a design into top of the pie crust for venting.
Heat oven 375 degrees
Bake for 1-1/2 hours
Jonathan apples are a sweeter, softer apple usually used for pies, while granny smith is a harder apple with a tangy flavor. I like the combination of soft + tangy flavor
Use a deep dish pie plate for this recipe. If you’re not using a deep dish pie plate, cut the filling recipe in half.
After you have the bottom crust, filling, and top crust on the pie prior to baking, dip your finger in water and run around the edge between the two pie crusts, then crimp. The water provides a seal so the filling doesn’t come out.
I used honey instead of maple syrup out of necessity and it turned out amazing. I was nervous the honey would be overwhelmingly honey flavored. To my surprise, you couldn’t tell the difference.