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Callie’s Cabin: Take it off with single crust fruit pie

Slice of homemade delicious fresh baked rustic apple pie on gray background.
Getty Images/iStockphoto | iStockphoto

It’s time. We are now in a new season and it’s time to lose those unwanted pandemic pounds. Summer is when we take it off – less clothes, less food. And when it comes to making a pie that means single crust not a double crust. Enter homemade single crust rustic apple pie.

Two summers ago, in the early summer I escaped to Victoria Canada.

The trip was one I had postponed because of fear of flying on the CRJ700 that would take me to the island. But there wasn’t a cloud in the sky and no rough air.

Swimming daily and enjoying a picturesque panoramic view of a boat harbor in the 22nd floor hotel suite was heavenly.

One afternoon I was walking on a dock next to the water and befriended by a single otter. It was a surreal connection that made me feel welcome. Then, sitting on a bench, I treated myself to an iced tea and an apple tart. This rustic pie is Victoria-inspired with a taste of Tahoe.

Single Crust Apple Pie

1 store bought pie crust, deep dish

1 egg (use egg white water for blind baking the crust)

5 Granny Smith apples, peel, cut in thin slices

3/4 cup white granulated sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon apple pie spice or allspice

1 teaspoon cinnamon

3/4 cup organic half-and-half

2 tablespoons European style butter

Confectioners’ sugar (for dusting)

Preheat oven to 400 degrees. Use a fork and prick holes into the bottom of the pie crust. Brush top of crust with 1 egg white mixed with a few tablespoons water. (This will seal the crust so it’s not soggy.) Bake the crust for about 12 minutes. Remove from oven and set aside in the fridge. In a bowl, combine apples, sugars, flour, and spices. Put into cooled pie crust. Pour half-and-half on top. Drizzle the apple mixture with butter. Bake at 350 degrees for about 50 minutes or until crust edges are golden brown and apples are bubbly and soft.

Remove. Let cool. Tip: If you put it into the fridge it will guarantee perfect slices when cutting. Dust with sugar.

Okay. So, the deal is, this pie wasn’t like the apple tart I savored in Victoria. But, the fresh homemade apple pie at dusk here in our town was the next best thing.

After all, the borders to Canada are still closed. Sometimes we don’t get what we want but we get what we need. And yes, this pie did whisky me away to a Zen place without going anywhere but home.

Cal Orey, M.A., is an author and journalist. Her books include the Healing Powers Series (Vinegar, Olive Oil, Chocolate, Honey, Coffee, Tea, Superfoods, Essential Oils, Herbs and Spices) published by Kensington. (The collection has been featured by the Good Cook Book Club.) Her website is http://www.calorey.com.


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