Apple Pie

By Sierra French Myerson

The weirdest thing happened… I missed a season.  Seriously.  It vanished.  First came Spring then came Autumn.  Summer vaporized into a vortex.

Perhaps it was the oppressive heat that started way too early (and still hasn’t gone away) and may have paralyzed a part of my cortex?  I’m sure that played a part in the disappearance.  It’s certainly no secret that I don’t thrive in extreme weather.

Core and Slice

Conceivably, and more likely, the seasonal vanishing is largely in part to great anticipation, both professionally and personally.  In expectation of a monumental and exciting fall and winter, I may have in fact willed the summer to quickly sneak right through my personal time line.

Throw into a Large Bowl

Professionally, French & Farrar has been working its butt off on another project that we cannot wait to share.  It encapsulates all that we love and inspires us.  To say that I’m living on the edge of my seat to get it off the ground and flying is an understatement.  Truly, I can hardly wait.  Evaporated-summer mystery “Part A” solved.

Spices, Sugar and A Little Bit of Flour

I believe mystery “Part B” is due to an excitement I’ve only just begun to understand.  My little sister is having a baby.  I’m going to be an auntie.  The love I have for someone I have yet to meet is overwhelming.  The awe I feel towards my sister as I watch her become a mother is beyond heartening.  My new best friend is set to arrive around Thanksgiving.

The timing of his or her debut is apropos to say the least.  Thanksgiving is my holiday of choice and sentiment.  Friends and family and food together with no other intention than to be together enjoying food and one another.

A Classic Crust

Dot with Butter

My sister is the pie maker of the family.  At our annual “come one, come all” Turkey Day dinner, I do the turkeys and sides, my mom does her famous dressing and sweet potatoes, and my sister satisfies our post-pig out sweet tooth.  In anticipation of her impending and significant nesting period, I thought I should hone my pie making skills.  Thanksgiving needs apple pie, and no better way to capture the attitude of Thanksgiving than to pass on a tradition.  And, on the off chance that the baby is arriving as the turkey is coming out of the oven, my apple pies will be ready.

Classic Apple Pie

My ultimate crust recipe is courtesy of Cooks Illustrated.  It never fails me.

What you'll need:

• 3 lbs. apples, about 6, cored and sliced(I like a mixture of sweet and tart, such as Gala and Granny Smith)
  1/2 cup of sugar

• 2 Tbs. flour

• 1/2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1/8 tsp. ground cloves

• 2 Tbs. fresh squeezed orange juice

• 4 Tbs. cold butter, diced

• 1 egg yolk, for egg wash

• 3 tsp. water, for egg wash

Directions:

Prepare pie crust recipe according to directions.  Roll out one pie crust disk and fit it into a 9 inch pie plate.  Set in freezer.

Make the filling.  Toss the apples, sugar, flour, spices, and orange juice.  Spread apple mixture in prepared pie plate and dot with butter.  Place back in freezer.

Meanwhile, roll out second pie disk.  Place over apples.  Fold overhang, and crimp edges as desired.  (It’s an apple pie, it can look rustic.  Might even taste better if it’s not perfect.)

Whisk egg yolk with water.  Brush crust with egg wash.  Slice top of crust in several places.

Bake for an hour to an hour and 10 minutes, or until crust is golden and and filling is bubbling.  Let pie cool completely on a wire rack.

Fresh Out of The Oven

Mixed Berry Pie

Sweet and tart.

By Sierra French Myerson

There are many things that I'm proud of in my life, but one of the greatest is my immense group of very close friends.  For ages, we have been celebrating the 4th of July at the Farrar's in Malibu.  The "grown-up Farrar's" (Sam's parents), that is.  We've gone from being debaucherous 20 year olds to the grown-ups themselves.  The house has been host to many great parties and monumental moments over the years for all of us.  Granted, the parties do look different now.  There are bouncy houses and juice boxes replacing the glory days of our 20's.  But, one thing has maintained over time, all of the faces are the same.  The unwieldy strength of "the bros" is a true force with which to be reckoned.  You Can't Stop Us remains our battle cry (thank you Uniform Circa!).  

Casa de Farrar has really been a cornerstone for French & Farrar.  Steph and I have cooked, cleaned, and played together there, on many occasions,  in the beautiful kitchen with a view.  We've done formal dinners (an epic New Year's eve weekend), Steph's first roast chicken, lots of hot dogs and burgers, and many of my pies.  In fact, I think I may have single handedly created a baking dish collection for the house with all of the pies I've brought to the parties.  They're nothing fancy...Just good crust, whatever ripe fruit the season has delivered, and not too much sugar.

I love making dough!

Steph's and my culinary fun is really just another reason to bring all of our dear friends together.  We might be different, but we are identical in believing that food + friends = happiness.  But, beware!  If you're ever lucky enough to be invited to Steph's in-laws for their annual 4th of July party, bring a different dessert or be prepared to have Sam's mom hide the berry pie all to herself.  I'll be sure to make two next year…one for Pearlie and one for the bros.

Mixed Berry Pie

*For the crust, use your favorite Pate Brisee recipe.  And, look forward to my ultimate one in a future post.

What you'll need:

• 2 large disks of your favorite pie dough

• 2 pints fresh blueberries

• 1 pint fresh blackberries

• 1 pint fresh raspberries

• Juice from 2 juicy lemons, approx. 1/4 cup

• Pinch of salt

• 1 cup of sugar plus a bit extra for sprinkling

• 1/4 cup cornstarch

• Egg wash (1 egg whisked with 2 Tb milk, cream, or water)

Directions:

Generously flour your work surface.  Roll out one disk of dough, and press into the bottom and up the sides of a standard pie pan.  Place in refrigerator while you make the filling.

Stir together the berries, lemon juice, cornstarch, sugar, and a pinch of salt.  Fill the pie shell with the filling.

Roll out the second disk of dough, and cover the filled pie.  Use your creativity here…a traditional covered pie, a rustic lattice, cut-out stars, etc.  Refrigerate for an hour.

Preheat oven to 375 degrees.  Brush top of pie with egg wash, and sprinkle with extra sugar.  Place on a baking sheet (I usually line mine with parchment paper or tin foil for easier clean-up).  Bake for 45 minutes.  Let cool.