Yesterday, while making a peach pie with my sweet friend Amanda Hampton, I went back to my roots. My Mom. She has taught me so many things over the years, baking included. When I've asked her for more details about random recipes, she has referenced her sister-in-law, my Aunt Sue. She has been one of my mom's teachers in the kitchen.
Left to right: Debbie Nienaber (mom), Sue Nienaber & The Peach Truck looking as dapper as ever (background).
Having watched these women and taken mental notes on womanhood, two things have always been clear to me.
1. An open door to a home full of laughter does the heart good.
2. A delicious meal prepared for loved ones followed by a well made pie will not soon be forgotten.
Now it is my joy to emulate these handed down values. As I said, yesterday was a beautiful opportunity to combine my different loves. Peaches, homemade pie & family memories.
This pie crust recipe was given to my Aunt Sue as a newlywed from her beloved mother, Millie Wallace. She (Aunt Sue) naturally was having people over to their house for a Bible study and had pie ready. When their friend took his fork to his piece of pie, the crust flew across the room (too tough). She knew it was time to call her mom for some pie crust advice. And this crust recipe from Grandma Wallace continues to be our go-to.
*Pie crust is normally not the focal point of the pie ,and in this case there is no desire to steal the spotlight from the goodness of the fruit filling. Rather, this crust simply supports the fruit filling as its cheerleader. It tastes great on its own (no doubt) but provides a beautiful medley when fork to mouth is full of that fruit filling and crust. Yum.
Millie Wallace's Pie Crust
3 Cups Flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 1/4 Cup shortening until it resembles peas
Add 1 Tablespoon Apple Cider Vinegar
5 Tablespoons of Water
1 Slightly Beaten Egg
Blend into Flour/Shortening mixture and form into two balls. This will create two crusts shells.
until next time