I’ve been thinking lots about food scraps lately. Specifically how to use them up. This topic is one of about 46 I have stocked up in my brain for future posts. And given all the pontificating about housewifery lately, I figured I’d better deliver some real life housewifing, and quick.
So yesterday for dinner I made stuffing with old (homemade) bread and frozen-from-Thanksgiving turkey stock. For dessert I made the “special” apple pie I save up for and make once every few weeks out of old, abandoned, half finished toddler apples.
Does that gross you out? Too bad, suck it up. Go read smitten kitchen if you want pretty pictures.
The thing is, the Toddler doesn’t eat slices, she only wants to eat apples if she can gnaw the thing whole. But then of course, being only two, she can’t eat even half an apple. Sometimes I finish it for her. Sometimes I stick it in the fridge, in the cheese drawer. They stack up there till I have enough. Then I trim the darker spots and anything slimy or bad looking, and chop up the rest for pie.
I love pie, and go to the trouble to roll out a crust relatively frequently, but it is an awful lot of work and clean up. Happily, I recently devised a super quick, no mess pie crust method that works surprisingly well. Don’t know why this took me so long. It’s a top crust only pie (that’s always the best part anyway, right?) and certainly not the prettiest I’ve ever made, also it would only work for apples or other firm fillings. But you can throw it together in about 10 minutes, and that friends is worth quite a bit.
Lickety Split Leftover Apple Pie
Fill your pie pan with chopped up old half gnarly apples. Cover with 2 Tablespoons flour, 1/4 cup sugar, 1 teaspoon each cinnamon and pumpkin pie spice blend and a generous pinch of salt, or whatever blows yer skirt up baby. Gently work the stuff in a little.
Now press down on the apples, hard, to make as flat a surface on top as you can. Then make the crust:
2/3 cup whole wheat pastry flour
1/3 white bread flour, or all-purpose
1/4 teaspoon salt
5 Tablespoons butter
Cut the butter in as usual, and add ice cold water till barely clumping. Dump the clumps out over the top of your apples, as evenly as you can. Sprinkle flour over to keep your fingers from sticking, then press the clumps out to form as cohesive a top crust as you can.
Bake at 425 for 15 minutes, then reduce heat to 350 till bubbly and browned.
Enjoy the family worship you’ll receive for making apple pie on a plain old Tuesday night.