Painting, Pork and Pie

Lin invited me over to paint with her today and served a terrific lunch of pulled pork sandwiches and apple pie. Yum!



Lin's Apple Pie

5-6 cups peeled and sliced apples (4 Granny Smith and 3 MacIntosh are Lin's preference)
1 cup sugar (or only 2/3 c. for a tarter pie)
1 tsp. cinnamon
1 T. lemon juice
2 T. butter in bits
Toss the apples with sugar and cinnamon. Sprinkle lemon juice over apples. Pour into pie shell. Dot with butter. Cover with second pie crust. Cut a vent in top. Bake in a preheated oven at 450 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 40 to 50 minutes longer until brown.

For the crust, she uses her grandmother's recipe and technique:

Makes pastry for 1 pie crust, so double it for an apple pie.
1 cup flour
1/2 t. salt
1/3 cup shortening

Cut shortening into the flour and salt using a fork, not your hands, or your dough will be tough, until you have particles the size of peas.

Sprinkle 3 T. cold water over it and toss lightly until it comes together.

Roll out into an 11 inch circle for a 9 inch pie plate.


The pie was beautiful, especially in its red Fiestaware dish, from Lin's collection.

The crust was flaky and apples were just right.

But back to the pulled pork sandwich. The way she made it was so simple.

She bought pre-marinaded Teriyaki pork loins at Wegman's. Browned them and then put them with a cup of water in a crock pot to cook all Sunday afternoon. She turns it up on high to get it going, then reduces it to low for about six hours. She lightly coated the shredded meat with her favorite BBQ sauce until moist, but not swimming. She served the pork on a potato hamburger roll. Excellent!