Breakfast relearned: The busy week crisis

Last week was a little hectic. Once of those weeks where you are up in the 6:00 hour and don’t get done with what you absolutely have to do until 9:00pm. I know that most people’s lives are like this, but it still gets me down, partially because it is so bad for one’s eating schedule. Breakfast is especially bad for me because I am not really capable of preparing a good meal when I am half awake, so I will either eat nothing and just grab some coffee (Ulcer! Ulcer!) or stop somewhere and spend money. Having to make something the night before, every night isn’t a realistic solution because evitably I will be too tired some nights and find myself back in the same old position. I only thing to do is make a big batch of something I can eat all week. So what was my brillant plan? Muffins? Heck no, too boring! I made myself an apple pie. I love pie for breakfast. Pie as a dessert after a good dinner, all hot and gooey right out of the oven is delicious, but a room temperature slice of pie with a coffee is a whole different animal. And a wonderous animal at that. I suppose my breakfast pie was more like cobbler. I made it sans bottom crust. It’s quicker that way. For the crust mixed 1 cup flour with  1/3 cup of sugar, and a pinch of salt. Then grated in a stick of butter. I mushed the butter into the flour so there were still little hunks of it but butter was evenly distrubuted.  Then I added about 4 tablespoons of milk and mixed until the dough formed a solid ball. I put the crust into the fridge while I made the filling. Normally I am pretty laissez-faire about baking “rules,” but chilling is important for crusts because they turn out better when the fats in them are solid when they go in the oven. If you want to make this pie vegan you can used vegetable shortening and you favorite non-dairy milk. Anyway, back to the filling. I peeled, cored, and chopped five apples. Apples have a tendency to oxydize so I put a little lemon juice in the bowl I was using. Peeling is not completely necessary, I just like the pie better that way. After the apples are chopped add 2 tablespoons of flour, as much cinnamon as you like in your pie, and a heaping tablespoon of sugar to counter-act the lemon juice. I don’t like to add too much sugar to my fruit. The crust is sweet and fruit is naturally sweet, I think too much sugar really alters the flavor of the fruit. Take the crust out of the fridge. Flour a flat surface like a table or countertop. Flour a rolling pin. If you don’t have a rolling pin, a wine bottle will work, but you will have to flour it more frequently. Roll the doughout until it a about 1/4″ thick. Pour the filling into a pie pan. Place the crust on top. Cut all little little X shape in the middle of the crust to serve as a vent. Bake at 350 for about an hour.

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