I took 1.5 days off (the first time I’ve done that in a LOOOOOONG time), finished a few sewing projects, and baked. for. fun.
Better yet, everything I baked turned out beautifully! Better than things have in quite some time.
Because, for as much as people think baking is all scientific and precise and perfect, I find that it’s also about trusting your instincts, your gut. It’s about believing in yourself. Perhaps, if this last weekend has shown me anything, it’s that I haven’t done that in a LOOOOOONG time either.
It feels good to do that. And it tastes even better.
And this Margarita Pie tastes the best! The crust is a simple press-in of saltine crackers (inspired by Atlantic Beach Pie, something I had never heard of until a bar customer and fellow baker told me about it!). The filling is a riff off of key lime pie – with a healthy splash of tequila. The whipped cream is spiked with Grand Marnier – like a floater on top of any good quality marg. It’s special. It’s sweet. It’s even better than what I’d imagined it could be.
Active Time: 35
Inactive Time: 5
hours – overnight
Total Time: 5
hours & 35 minutes – overnight
Yields: 1 9-inch
For the crust:
1 sleeve saltine crackers
4 graham crackers
1 TBSP granulated sugar
½ tsp. salt
8 TBSP (1 stick) unsalted butter, melted
For the filling:
1/3 cup freshly squeezed lime juice
3 TBSP lemon juice
14oz. sweetened condensed milk
5 egg yolks
½ tsp. salt
3 TBSP good quality tequila
For the whipped
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 TBSP Grand Marnier, or other orange liqueur
½ tsp. salt
Preheat oven to 350 degrees. In a food processor, pulse the
crackers until only fine crumbs remain. Add in sugar and salt and pulse to
combine. With processor running, stream in butter until mixture resembles wet
sand. Press into the bottom and 1 inch up the sides of a 9 inch springform pan.
Bake in preheated oven for 7 – 9 minutes, or until crust is golden brown. Remove
to wire rack to cool slightly. While crust bakes, whisk together the
ingredients for the filling until smooth. Pour into prebaked crust and return
to oven. Bake for 18 – 22 minutes, or until edges are set and center only
slightly jiggles at the touch (it’ll firm up the rest of the way while cooling).
Remove from oven and cool completely on wire rack. Transfer to fridge to chill
for four hours, or overnight.
When ready to serve, prepare the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and mix on medium speed until light and fluffy and soft peaks have formed. Spread onto pie before slicing and serving.
He agreed to stick with me through good times and bad, for richer or poorer, in sickness and in health.
I don’t think he realized it wasn’t just my sickness or my health. It was also Edgar’s.
Earlier last week we took Edgar to the vet to get his vaccines updated and to get a little check-up. We hadn’t been to the vet since last summer when he jumped out of a first story window…and then a second story one…and then ate an entire batch of oatmeal raisin cookies. We’d racked up enough frequent flyer miles for the year. And aside from a having a dog whisper visit the house, he hadn’t required much follow-up care.
While we were there, we asked the vet to examine what we thought to be a hernia. I was told the little nickel-sized protrusion on the center of his ribs was just that when I adopted Edgar. “Happens all the time. Lots of dogs get them. If it doesn’t grow and doesn’t get hard, don’t worry about it.” For two years, it neither grew nor hardened. All was well with his undercarriage.
Then, while Seth and I were away on our mini-moon and my mom watched Edgar, it got a little bigger and a little darker. Not too much cause for concern, but if we were going to be at the vet, we may as well get it checked out. So, she drew fluid. And informed us it wasn’t a hernia but, was in fact a xiphoid cyst. And still absolutely nothing to worry about. It was simply bigger and darker because he’d bruised it. Ok, cool.
This is better than I thought it would be. Truly, when I went to put together suggestions for this year’s festivities I thought it would be slim pickings. That there wouldn’t be much to choose from because I hadn’t gotten up nearly as many posts as planned. I’d been behind, slacking, negligent about my duties and responsibilities. Turns out, that wasn’t (entirely) the case. It’s rewarding to look back on the year and see what’s been accomplished. I got more up than I planned! And a lot of it would fit nicely on the Thanksgiving table, if there’s still room.
Around this time, many moons ago, it was family weekend at Northwestern. Somehow, by divine intervention and miraculous scheduling – my entire family came. Mom, Dad, sisters, and grandma.
This was a big deal for a few reasons: 1) my parents had been divorced for the better part of two decades at this point and 2) they all rode down in the same vehicle.
So, including me, that’s six members of a very blended and extended family packed into my grandmother’s Chevy Envoy careening down neighborhood streets of Chicago.
My entire life had been a carefully choreographed dance between parents and spouses and step-siblings and half-relatives. We knew the steps well, could glide smoothly across the floor. Most of the time. But sometimes, missteps were made, there was uncertainty about who was leading and who was following, the rhythm would get lost.
If and when this happened – there was always a failsafe way to get back in step. Food.
We spent the better part of that weekend dancing from one meal to another. One, two, three…one, two, three…one, two, three. Breakfast, lunch, dinner…breakfast, lunch, dinner…breakfast, lunch, dinner.
We ate really good bbq, less good dining hall food, and everything in between.
The most vivid memory I have from that weekend is going out for custard. I really, really wanted my family to meet my friend, Sam. He was the first person I’d grown close to at school and what’s better than diffusing a would-be awkward familial situation than by throwing one more person into the mix?!
We picked him up behind one of the journalism buildings. He jumped into the back of the overcrowded car, lowered the hatch as he clambered up into the trunk. We drove the few blocks to Andy’s; my family peppering Sam with questions while he jostled about in the back. Out of the trunk, into the line.
Finally – a place certain to make my entire family happy. My mom and grandma were pleased by the site of fresh custard churning out of the machines. My older sister and dad were game for anything that had the words “apple pie” in the title. Sam and I were satisfied by simply being off of campus. And my little sister wasn’t old enough to drive, so she had no choice but to be ok with where she was.
We stood and waited and ordered and ate. The quietest and most contented we’d been all weekend. I don’t remember what we talked about or who sat where, I just remember full mouths and full bellies.
My older sister was working her way through a large concrete filled with an entire slice of apple pie. When she’d ordered it, the man had gone to a large shelf containing rows of entire pies and cut a big piece before throwing it into the mixer with vanilla custard.
“Amanda, you can have this piece,” she said, and held out the Holy Grail of slices. It was the corner, where the two crusts meet and the thinnest amount filling gently coats the inside. I’d make fruit pies just to eat this section – digging out the fruit filling and pawning it off on someone else. Usually my sister. I liked what I liked, she liked what she liked.
That night we shared, we compromised, we ate. We always would.
For the crusts:
4 cups flour
2 TBSP sugar
2 tsp. Kosher salt
2 sticks (1 cup) unsalted butter, chilled and cut into cubes
1/2 cup ice water, in large glass measuring cup
In a large mixing bowl, whisk together the flour, sugar, and salt. Using a pastry cutter, or fork, blend the butter into the dry mixture. There should be pieces of butter no larger than a pea in size.
Working slowly, add the ice water to the dry mixture, one tablespoon at a time, mixing well after each addition. Dough should just barely stick together when pressed firmly with hands.
Divide dough in half and wrap in plastic. Chill in fridge for at least 30 minutes, if not longer, preferably overnight.
When ready to roll out, lightly dust work surface and rolling pin with flour. Roll one batch of dough into a rectangle that is 1 inch larger on all sides than your pan (I like to use a brownie pan that is 10×5). Place the first batch of rolled dough in the pan and prick with a fork.
Roll out the second crust to another rectangle of the same size and place on cookie sheet lined with parchment or a silicone baking mat. Place both in fridge to stay cool while you prepare the filling.
Preheat oven to 375 degrees while you prepare the filling.
For the filling:
6 – 8 small apples (or 4 medium), mixed variety, peeled and sliced thin
1 TBSP lemon juice
3 TBSP corn starch
1 cup brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Pinch of allspice
Pinch of cloves
Pinch of salt
1 tsp. Vanilla extract
1 egg yolk whisked with 1 TBSP water
Granulated sugar, for sprinkling
In a large bowl pour the lemon juice over the sliced apples and toss to coat. Do the same with the corn starch.
Add the brown sugar, spices, salt, and vanilla extract to the bowl. Tossing to coat.
Pour the filling into the prepared pan and top with the other crust. Fold top crust over the bottom and pinch to seal, crimping with fingertips. Slice slits in center and corner to release steam.
Brush crust with egg wash and sprinkle with sugar. Place in preheated oven and bake for 35 – 45 minutes, until crust is golden brown and apples are tender.
Remove from oven and cool on wire rack for at least one hour. Serve warm, if desired. Or cover with aluminum foil and serve at room temperature the following day. Slices are best eaten within two days as the crust will begin to turn soggy.