My 50th recipe post, or American as Apple Pie

Wow, sticking with any kind of journaling for 50 posts is pretty darn rare for me. Normally, I get way bored by now, or have nothing to say, or just plain lose interest. I guess I like this stuff.

Anway, for my 50th post, I'm going with an ode to American picnic fare. Around these parts, Jeff, our summer student from Ar-Kansas, is leaving us. He has been a lot of fun to have around. When I asked what he might like as a send off snack - he suggested pie - which gave me the opportunity to practice playing pie crust (I need MORE practice - it could have been better!) and was something a bit different than the usual cakes.

Ar-Kansas Jeff Apple Pie
Crust
2 1/2 cups flour
1 1/2 T sugar
1 1/4 t salt
2 sticks butter, cold, chopped into pieces
1/3 cup plain yogurt
6 T ice water
2 t apple cider vinegar

Blend together dry ingredients, then using a pastry blender, cut in butter - the mixture should resemble a coarse meal. (This works best on the counter, without a bowl) In a bowl, add the ice water, vinegar and yogurt to the mealy mixture. Stir until clumps form, then form 2 dough balls and refrigerate for at least 30 minutes. Remove from fridge and roll it out. Work on the filling in the mean time.

Filling
3 large concord apples
3 large granny smith apples
1/3 cup granulated sugar
1 cup brown sugar
1/2 cup butter
1/4 cup flour
1 t cinnamon
dash of cardamom (i love the way it smells)

Toss ingredients to combine, fill pie crust. Bake for 1 hour at 400F. Watch the edges of the crust - cover the edges with aluminum foil if they start to get too brown.


Mom's Macaroni Salad
1 lb elbow macaroni
6 hard boiled eggs, sliced
5-6 stalks of celery
1 jar Hellman's mayo

Boil up the elbow macaroni and hard boil the eggs. Allow them to cool while you chop the celery. Peel and slice the eggs (only once, making rounds). Stir together the mayo, eggs, celery and pasta - couldn't be easier.