Is there anything that says “comfort food” like a freshly made and baked apple pie?  If there is, I don’t know what it would be.  My last effort at baking an apple pie turned out so well that I thought I would share some pictures from the process.  (Click here for my perfect apple pie recipe.) 

Pie baking is a lovely process, made even more so by using my beautiful Royal Worcester Evesham 9 inch pie dish.  It seems a shame to cover the beautiful artwork, but what a delight it is to see it reappear as the pie is served!  It was a wedding gift from a lovely lady who worked as a teacher on a naval base in England.  It’s one of those things that I treasure, and I do so enjoy using it.

If you have checked my recipe, you will note that I ”cheat” a little.  I love the Pillsbury refrigerated pie crusts for this recipe.  This shortens the assembly process quite a bit, but if you take care with the other steps you will still come out with a marvelous and completely homemade-looking pie.

I only use Granny Smith apples for this recipe because their tartness and consistency are perfect when combined with the spices and sugar.  I peel and core about four large apples, and then slice them as thinly as I can into a large bowl.  Then I sprinkle the other ingredients over the apples and gently turn them to coat evenly.  After this, I take one of the piecrusts out of the box and lay it gently over the pie dish.  Then with the back of my knuckles I press it gently into the pie dish until it conforms.  Once I have done this, it’s time to lay the apples into the crust.   Taking the second crust, I center it on top of the apples.  At this point, there will be some crust hanging over the edge which I trim with a knife.   Then I begin the process of folding the edge of the top crust under the bottom crust.

Once I have it tucked under all the way around, then I can begin the process of crimping.  I do this by placing one finger below the crust and one on top and then pressing gently to make an indentation.  This makes a lovely fluted look all the way around and lends to the homemade flair of the pie.  After I have finished crimping, it is time to begin making the decoration for the top of the pie.  I do this by taking the trimmings left over and rolling them into a ball.  Mashing the ball flat between two pieces of waxed paper gets it ready for forming leaves. 

Next, I take a sharp knife and cut five or six leaves (if I have enough scraps left!) from the dough.  And with any remaining dough I make small balls (berries!) to nestle in the midst of the leaves.  I then take my knife and run it lightly down the center of each leaf, making a line for the center vein.  Then I make small lines on either side of the center vein for the smaller veins.  These little touches add up to great dividends once the pie is baked.  Lastly, I poke a few holes around the leaves with the tip of my knife to allow steam to escape while the pie is baking.

And now for the result of this lovely process…

Wish you could smell the cinnamon and nutmeg!   M m m m m m …

Today is a very special day for women with a fondness for charm and grace…  our beloved Victoria magazine has returned to us.  The first “rebirthed” issue is being mailed out even as I write, and we are all waiting eagerly to see what is inside.  How appropriate that the first issue is a holiday issue and that the cover reads in large letters, “REJOICE!”  And, indeed we are rejoicing!  What was a brilliantly written, photographed, and laid out magazine published by Hearst from 1987 through 2003, is being brought to us again by a new publisher, Hoffman Media.  With several magazines targeted to women of varied interests, from culinary to sewing to tea, Hoffman stands ready to fill this long-lamented void for Victoria lovers everywhere.  And we are anxiously awaiting their offering.

Victoria has always been, for me, much more than a magazine.  It is more like a comprehensive visual encyclopedia of charm, beauty, grace, and knowledge.  From stories on famous authors, to historical figures, to successful entrepreneurs of our day, Victoria challenged our intellect, fulfilled our longing for beauty in a magazine, and even fostered our creativity.  I, like so many others, have kept all my Victorias through six moves.  I couldn’t have thrown them away any more than I would throw away a beautiful painting or an antique piece of furniture.  I once even had to rescue them from a damp basement, and they survived beautifully.  (They now reside in my bedroom so that they are protected and so that I can pull one off the shelf at a moment’s notice.) 

I would like to go and stand by my mailbox until the beautiful magazine arrives, but my neighbors might begin to wonder about me.  So, I will wait patiently (well, maybe not patiently) inside until she arrives.  In the meantime, I think I will put the kettle on for tea…

There are warm colors on the horizon, and there’s a nip in the air.  That must mean it’s officially autumn at Charm & Grace.  The autumn articles are published and ready for your leisurely perusal.  Take a virtual drive through some beautiful fall landscapes.  And don’t miss the feature on Longwood Gardens in Pennsylvania.  Also, many of you may remember a wonderful long-eared rabbit gentelman from your childhood.  Uncle Wiggily pays us a visit for our literary feature this season.  See why the Great Smoky Mountains National Park is the most visited national park.  There are many beautiful photos, poetry, plus recipes and much, much more to enjoy! 

Best autumn blessings to you from Charm & Grace!