This week the Sunday Supper crew is helping raise awareness for those affected by Hurricane Sandy. So many lives were affected by the storm and continue to be affected. I cannot even fathom what it must be like. These families have lost so much. So anything to help raise money to help those in need is a cause I can stand behind.
I live in an area very untouched by natural disasters. I am not sure why this area in Ontario seems like a safe zone. There was a tornado that hit about 30 minutes away years ago. Other than that nothing much happens here. So it’s hard for me to fully grasp what folks affected by them must go through. All I can do is try to put myself in their shoes. When I do it tears me apart. I have so much empathy for them. I’ve lost people I’ve cared about so it’s easy to relate to that kind of pain. But I’ve never lost my house, or my photos, or memento’s that mean the world to the family. Ours lives are so intertwined with our homes. There’s so much sentiment and attachment to the things handed down through generations. So many memories tied to family photos. So imagine losing all those things. My heart just aches thinking about it. If I try to go to the place where lives were lost I can’t even bear it. It touches me on such a deep level. I lost my mom when I was 15 so my empathy for anyone who has lost a family member is strong.
All anyone can do now is try to help. The Sunday Supper crew thought it would be a nice gesture to help raise awareness and also provide our readers with links to organizations that can help those affected by Hurricane Sandy. If you are in a position to help please consider donating. It’s such a worthwhile cause. The links are at the bottom of the post along with all the other Sunday Supper participants. Please take the time to visit them and reach deep into your pockets if you’re able to help out. To those who have been personally touched by this I offer the biggest virtual hug I can. And some virtual pie. Cuz pie just warms the heart like a big old hug!
- 2½ cups all-purpose flour
- 1¼ teaspoons vanilla salt
- 1 cup butter, cold, cubed
- ¼ cup vegetable shortening, cold, cubed
- 3 tablespoons ice water
- 1 more teaspoon ice water
- 6 Granny Smith Apples, peeled, cored and sliced
- ½ cup Vanilla Brown Sugar
- ½ cup Vanilla Sugar
- 3 tablespoons flour
- Juice from half a small lemon
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon vanilla salt
- 3 tablespoons butter, cubed
- Leftover pie dough
- Food Colouring
- In a large bowl combine the flour, salt, butter and margarine. Use a pastry blender to mix until it resembles coarse crumbs.
- Sprinkle with first batch of water and incorporate it until dough comes together. Do not overwork.
- Add more water if necessary.
- Divide into two balls.
- Roll out dough between two pieces of waxed paper.
- Roll first one into the non stick sprayed pie plate.
- Roll out second and set aside in the fridge till ready to use. (not now, after the pie is filled, right now your blind baking it)
- Pop in a preheated 450 degree oven for 30 minutes. Use pie weights.
- Remove and let cool.
- Mix apples, both sugars, flour, salt, spices and lemon together. Let set for about 15 minutes to allow the lemon and sugar to work a little magic on the apples.
- Pour into cooled pie crust.
- Sprinkle the top with butter.
- If you are like me you’ll probably want to add more nutmeg and cinnamon. I love adding more to the top.
- Cook for 15 to 20 minutes on 450 degrees.
- Remove and allow to cool.
- Remove other half of dough from fridge.
- Cut tree pattern into it. (Save the excess dough)
- Place over pie and cut off excess. (Save the excess dough)
- Pinch the ends so it’s pretty.
- Now take the leftover dough and add food colouring to it. I only had green for some weird reason so I did green leaves, but it would look smashing with fall colours.
- Roll small pieces into balls. Then flatten them out into almost diamond shapes. Then use your fingers or a knife to shape them into leaves. Use the knife or finger to make little marks so they look like leaves. Place them randomly on the tree cutout. Press down.
- Place pie in 450 degree oven for 30 minutes, then lower oven to 350 degrees for another 30 minutes.
- Remove and allow to cool.
- Cut into pieces.
- Serve with a big old apple smile!
You can use regular salt, sugar and brown sugar if you like. If you’d like to make your own Vanilla Salt, Vanilla Sugar or Vanilla Brown Sugar it’s worth the effort. I love whipping batches of all of them. Just makes for more interesting baking.
The inspiration for this pie comes from the incredibly talented Amy of Family Feedbag. She makes amazing pies. I made her Spring Apple Pie and had the pleasure of interviewing her earlier in the year. She is a really gifted cook. Make sure you stop by her blog if you aren’t familiar with it. You will be amazed at all the fabulous stuff she whips up.
Thanks to Isabel of Family Foodie for being Sunday Supper’s fearless leader. A special thanks to Lizzy of That Skinny Chick Can Bake for hosting this week’s event. I will have the distinct pleasure of meeting Lizzy in a few days. We’re pulling a Thelma and Louise for the conference we’re attending. So excited to meet her in person. And hoping my tummy behaves itself for the hour-long car ride to the hotel. Poor Lizzy has no idea what she’s gotten herself into.
Feeling inspired? Join us Around the Family Table for Sunday Supper and let’s make a difference in the lives of others. Our #SundaySupper this week is all about #HelpingHands to those that need our help.
Breakfast and Brunch:
Comforting Casseroles and Entrées:
- Orange Rolls from That Skinny Chick Can Bake!!!
- 12-Grain Buttermilk Pancake Mix from What Smells So Good
- Cranberry Bread from Home Cooking Memories
Warming Soups and Sides:
- Pork Chop Casserole from In the Kitchen with Audrey
- Basic Lasagna from Fast Food 2 Fresh Food
- Italian Sausage and White Bean Bake from Girlichef
- Spanish Chicken with Chorizo and Potatoes from Crispy Bits n Burnt Ends
- Turkey and Vegetable Pasta Bake from Gotta Get Baked
- Enchilada Pasta Casserole from Dinners Dishes and Desserts
- Spaghetti Pizza Bake from Small Wallet Big Appetite
- Gluten Free Spaghetti Squash with Pancetta from No One Likes Crumbley Cookies
- Cabbage Koftas from Soni’s Food
- Bowtie Marinara with Goat Cheese from Family Foodie
- Italian Wedding Soup from Hezzi-D’s Books and Cooks
- Soul Warming Butternut Squash Soup from Cupcakes and Kale Chips
- Creamy Tomato Soup with Grilled Cheese “Croutons” from Damn Delicious
- Corn Basil Handpies from Vintage Kitchen Notes
- Manhattan Clam Chowder from Noshing with the Nolands
- Comforting Broccoli Cheese Soup from Juanita’s Cocina
- San Antonio Chicken Tortilla Bake from The Weekend Gourmet
- Peruvian Steak and Potato Stir-fry from Hip Foodie Mom
- Homemade Chicken Soup from Daddy Knows Less
- New Orleans Red Beans and Rice for Those in Need from The Catholic Foodie
- Sweet and Sassy Pineapple Stuffing from In the Kitchen with KP