Today as I type this I am lying in a tent in a friend’s yard. We’ve been camping here since Sunday night. We told Clayton we were camping for his birthday but really it’s because we can’t go home. Our house flooded this weekend. We had a diaper sprayer (a hose and nozzle hooked up to the toilet’s water supply to help rinse cloth diapers off into the toilet) malfunction, break, lose its nozzle and spray water all over the bathroom and adjoining rooms for about 20 hours until our neighbor noticed there was water running out of the house and down our foundation and gave us a call.
Needless to say, I am getting all new flooring and who knows what else at this point in time.
It’s been quite the month for us but we’re enjoying God’s peace and provision.

A week ago or so…before our adventures, a neighbor, the same neighbor who called us about our leak, brought over a bag of apples from the tree in their yard and so we made apple pie for breakfast.

I personally don’t see anything wrong with eating pie for breakfast; it’s a lot healthier than some breakfast options, at least if you try it this way.
Pie was one of the first things I ever learned to cook. It wasn’t till I got married and realized that you can’t live on pie alone that I learned to cook full meals. It’s a good thing I’ve got this recipe memorized; I’m not sure where my cookbooks are right now.
This is my favorite pie crust recipe. I like simple and easy.

Pie Crust, makes 2 crusts
2/3 cup plus 2 tablespoons butter, softened
2 cups flour
1 tsp. salt
4-5 tablespoons ice water

I made one and a half batches of this dough, just so that maybe I could make some pie dough cookies but alas, between the kids, my husband and my sister, who was visiting, we ate all the extra dough. We’re dough eaters, what can I say?

Put butter in a large mixing bowl.

Add flour and salt.

Mix with pastry blender until dough resembles pea-sized crumbs.

Add water.

Mix and form into a ball.

Roll out  all the dough on a floured surface (I love my pastry cloth; it’s one of my favorite things).

I know a few weeks ago we learned the fun trick of rolling the dough around your rolling pin but I’ve always done it this way:

Fold in half.

Fold again.

Pick up and set in pie plate and unfold it.

Let extra dough just hangout over the side for a while.

Take bowl and skin and cut up your apples. Enough to pile nicely in the pie dish.

Add about 2-3 tablespoons maple syrup, 1 tsp. cinnamon, a dash of nutmeg and about ¼ cup flour.

Mix all together and dump them into the pie plate. Or artfully arrange them if you prefer to do it that way.

Fold dough up and around the apples, leaving a hole in the top middle area. This saves you from having to roll out two crusts and makes it that much easier.

Bake at 350 degrees for 30-35 minutes or until dough is golden.

Let cool slightly.

Cut, eat and enjoy.

Or if you want to make this the night before you can let it cool, refrigerate overnight, and eat it in the morning, maybe with a little milk or cream poured over the top.

Fruit, bread and not a lot of sugar…sounds better than most breakfast pastries, I don’t know why pie isn’t serve for breakfast more often.

Maybe we can change that.