My life as Pie

Re-posting this for National Pie Day! I created this recipe & the words written
in a poem for the 2011 Pietopia contest 3 years ago.
during this time, I was the first alternate on a jury for a murder trial. It was nonetheless brutal. It was very hard not being able to talk about what was going on every day for 5 weeks. I can't remember where I found this contest, but I can remember the pictures that were shown on the overhead in the court room. Pictures of death and destruction. It was terrible. i wanted to keep them out of my mind. Once home, I would think about my world, my life, and find peace.
This life is not as easy as pie.

The contest challenge was... “What does your life taste like in a pie?” 300 words or less.

Here it goes...

My Life as Pie

The Crust is the foundation of my life, which is spiritual. 

There is never enough crust for the filling.  Making this crust is delicate;

it requires much attention and patience,

the part of the pie and the part of my life,

where I practice most. 

 After much labor, I have finally developed the peace that I find in my heart and the hope that tomorrow will be better than the last. 

 I press the crust gently, creating a sturdy ridge, hoping it will stay in tact.

  It is in here, in this shell, that I hope everyone will feel comfortable, and love living inside its walls, longing to call it home when they are gone.

The Filling is my family…my husband, daughters, and son. 

 It is the reason I wake up, do chores, cook meals…make pie, rather speak. 

 It is where the sweetness of kisses and cheers for courage

are combined with the tears of trials and tragedy. 

 Moments of sour despair do not seem so bad and quickly dissolve into sugariness.  Without this opposition, there would be nothing to compare,

I bring this taste to my lips with anticipation as each day goes by.

The Crumbled topping represents my friends,

 sprinkled here and there.  Little accessories that light up my life making

sugar coated memories to call upon when I am weak.

The Pie looks perfect in its whole glory, but once cut,

it becomes messy and looses shape, just like me. 

This, I have learned, is when it’s important to share the pie.  

Those I serve;  family, friends and community

are not concerned about the way it looks,

 as they have much of the same ingredients in their own pies;

So, gathered together, I say,

 “ pick up your forks, and praise the pie”!

Recipe for the pie of my life

Delicate Butter Crust

1 3/4 cup flour

3/4 teaspoon salt

3/4 teaspoon sugar

1 1/2 sticks of BUTTER, chilled and cut into small pieces.

3/4 cup ice water

In bowl combine flour, salt, & sugar, add butter, using a pastry blender.

Add cold water, a TBLS at a time, until dough holds together without being wet or sticky.

Test- squeeze small amount together, if crumbly add more water.  Flatten Ball into a disk, then wrap in plastic and chill for at least an hour.  Take it out and roll it, flipping back and forth.  Sprinkle flour onto your work surface so it does not stick.  Make sure it is at least 2 inches larger in diameter then the largest part of your pie pan.  Place it in the pie dish and then fold the extra back over into the dish, this makes it nice and thick, press along the ridge to complete the sides.

Sweet and  Sour Apple Pie

Filling:

Combine dry ingredients

3 Tbls flour

¾ cup granulated sugar

dash salt

In separate bowl mix well

½ pint whipping cream

1 egg well beaten

1 tsp vanilla

1 tsp lemon juice

 Pour wet ingredients a little at a time into the dry ingredients, stirring until smooth.  

2 cups chopped apples;
One cup sweet  apple such as honey crisp.

One cup tart/sour granny smith.

Add apples, mix and pour into unbaked pie shell.  

Make the topping.

 Topping:

½ cup butter

½ cup brown sugar

1 cup flour

Crumble mixture together until crumbly, sprinkle crumb mixture evenly over the top of the pie.

Put the pie pan on a cookie sheet to catch the spill over.
 (I didn't mention the spill over in my essay, but I would say my cup runneth over often.)

Bake 425 degrees for 15 minutes and then reduce heat to 350 degrees and continue to bake for 30 more minutes. Cool before serving.

Enjoy!