Last week at my favorite yoga class, the instructor started talking about the concept of Remembering Forward. It’d been a long tough class and my mind was wandering over to latte land, but as I half listened, the concept grabbed me. It goes something like this: Imagine one year from today. So it’d be November 17, 2011. Now imagine one area in your life that you want to work on or make a change in. This could be your relationship, a friendship, work. Anything. Think about one specific change that you’d like to see happen in that area, and then you turn to a friend or your partner and you play the ‘Remembering Forward’ game. You’re now in November 2011 and that change you wanted to see happen? It did. Your dialogue with your friend or partner makes it come alive.
For example, when I was listening to the instructor talk about the concept I started running through what mine would look like:
Friend: Gosh, remember the opening of your bakeshop and you had those little pies for everyone to take home?
Me: Oh my god, that seems like so long ago. Yes, of course I remember! Remember how packed it was? Janet was there. And Allison and Denise, Anne and Kasey. Danielle drove over, and picked up Tracy on the way. Kristin and even Nate came.
Friend: Oh yeah, I thought you were going to run out of pies. That apple was a hit.
Me: Phew, me too. And remember how we were painting the walls up until that very day and I was all stressed out about getting the perfect yellow color?
Friend: Numerous phone counseling sessions on that one; how could I forget? And then remember how the newspaper was there and they did that little profile on the shop?
Me: That was my fifteen minutes…
Friend: God, I feel like you’ve been baking forever and now you’ve got all these new neighborhood friends and local vendors who stop in all the time.
Me: I know! I love the ‘hood.
Friend: I’m not gonna lie though, I miss those days when we had so much free time that we could meet up in the city for lunch in the middle of the day.
Me: I know, I know. But now I bring you lots of treats whenever I see you. So that counts for something.
So the idea of Remembering Forward is that instead of kind of passively hoping that something will happen or working towards something and crossing your fingers that it may come to fruition someday–you’re declaring that it will. In one year, actually. You’re bravely making a definitive statement to yourself that at this time next year, that little (or big) something will have happened and you’ll look back on it and smile. There’s something pretty powerful about envisioning it’s already happened. Try it.
So think ahead and then allow yourself to play it back. For me, that thought involves hope and faith and pie. A double-crust apple pie, to be exact.
Double-Crust Apple Pie
I’ve tweaked the spices and the amount of apples in this recipe to perfection. I favor using flour as a thickener here rather than cornstarch or tapioca–it lends a nice creaminess that’s perfect for an apple pie. And don’t skip the macerating step: if you let the apples sit with the sugar for at least a half an hour, they’ll really settle in and you can fit far more apples in your pie. Always a good thing.
Pie Crust Recipe: Pate Brisee from Martha Stewart
3 1/2 pounds apples, peeled, cored and cut into ¼ inch slices (Granny Smith, Empire, Rome are the best)
¾ cup brown sugar, packed
¼ cup all-purpose flour
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
2 tablespoons lemon juice
1 tablespoon unsalted butter, cut into small pieces
For egg wash: 1 egg yolk & 1 tablespoon heavy cream
sanding sugar, to top
Roll out first disk of pie dough to a 12” round with 1/8” thickness. Brush off any excess flour with a pastry brush and fit into a 9” pie pan. Trim to ½” overhang. Roll other disk out in a similar fashion and lay flat on a piece of parchment paper or baking sheet. Refrigerate both for 30 minutes.
In a small bowl, whisk together the egg yolk and cream and set aside to use later for egg wash.
In a large bowl, toss together the apples, lemon juice, sugar, flour, cinnamon, nutmeg and salt. Let sit at room temperature for 30 minutes. Once the pie shell is chilled, remove from the refrigerator and fill with the apples. Dot with butter. Brush the rim of the pie shell with egg wash and place the second piece of dough on top, gently pressing over the apples and on the top and bottom of each piece to seal.
Using kitchen scissors, trim the top piece of dough to about a 1” overhand and tuck dough under. Crimp however you like. Brush entire surface with egg wash and sprinkle with sanding sugar. Cut three vents in the top to allow steam to escape when baked. Freeze until firm, about 30-40 minutes. Meanwhile, preheat the oven to 400 F.
Place pie on baking sheet and bake until crust turns golden, 15-20 minutes. Reduce temperature to 350 F and continue baking until crust is a deep golden brown, 40-50 minutes more. Transfer pie to a wire rack to cool.
Pie can be kept at room temperature, loosely covered for up to 2 days.
Makes: 1 9″ double-crust apple pie