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.
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.
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
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.