This pie is cousin to the tart tatin, lover of the tart, delicate sister of the traditional apple pie or apple crumb cake.
It’s also what I created when all but three of the apples in my house were consumed by my children and cooked-fruit-loathing husband.
In terms of the buttermilk powder, let me explain…I was asked a few years back to write an article for a magazine about buttermilk and recipes involving buttermilk. This was partially because those foods are so tasty and also because no matter how we plan, there always seems to be leftovers. In light of those leftovers, I sometimes use buttermilk powder. If this offends you, by all means buy the quart of buttermilk and check back here for what to do with the cup or so you have left.
And, as we’re addressing cooking concerns let me say again – I don’t judge what you eat or how you choose to cook. This blog and my kitchen has mainly healthy food in it because that’s what I like to cook and how I take care of myself and my family. However, sometimes in my life and on this blog, I eat bacon! I might have fried Twinkie at the state fair! I had deep fried grits in New Orleans two weeks ago and they were awesome. So in this pie-tart-tatin I used a bit of shortening for flake…how’s that for a kitchen confessional?
This time of year I am thankful for so many people and graces and foods and family but I am also grateful that I choose to live my life as not too this, not too that, no label needed, just what’s right and good and in moderation.
What are you thankful for? What traditions are you passing on to your kids or nieces or neighbors? What food do you carry with you from childhood (in memory, not for real, because that’d be very crusty)? I don’t mourn the loss of the mold-colored Jello mold Grandma Bev made. It wobbled and looked worrying like something that needed to be diagnosed. And I cherish the memory of coming to the table as a kid and finding my mom had – as always – put out foil wrapped chocolate turkeys which my brothers and I would promptly behead.
This is the first year I’m serving this pie. Might be the only year or it might turn into the “we always had that” dessert. We’ll see.
4 responses to “Whole Grain Apple Crumb Pie with Buttermilk Crust & Thanks”
I *knew* there was a reason I loved you so: My husband is another cooked-fruit-hater. Damn him. And I’m with you on the buttermilk powder, too.
I *knew* there was a reason I loved you so: My husband is another cooked-fruit-hater. Damn him. And I’m with you on the buttermilk powder, too.
Deb – let’s have a cooked-fruit meal just us, then. With lots of kale to eat (kids can fling it around the room or drape on face as anti-oxident mask). Here’s to a week of pies!
Deb – let’s have a cooked-fruit meal just us, then. With lots of kale to eat (kids can fling it around the room or drape on face as anti-oxident mask). Here’s to a week of pies!