I bought another quilt top (1890 -1910) It is red and green and in great shape. There is some fading in the fabrics but nothing that I feel detracts for the overall. I will have to be sure to give myself time to get this one done by Christmas. Here are some pictures (click to enlarge)
I spent a good bit of the day in the garden. It was a very hard winter and there was a lot of dieback to prune out. The roses were hit hard and a few of the huge climbing roses had to be cut down to only a few feet. I hope we don’t have a winter like that again soon.
I also made a Shaker Lemon Pie today.
The story goes that the Shakers did not want to waste anything they bought and lemons had to be purchased. They didn’t want any of the lemon to go into the trash so the pie contains the entire lemon peel and all.
It reminds me of marmalade and I think it is great.
Traditional Shaker Lemon Pie
2 cups sugar
Double crust pie dough (recipe below)
Slice the lemons as thin as you can and remove any seeds. place the lemon slices in a bowl and mix with the sugar and let stand at room temperature over night.
The next day
beat the 4 eggs and blend into the lemon and sugar mixture
pour into pie crust
top with second crust and seal the edges. Cut a few slits in the top crust, brush top crust with milk and sprinkle with sugar
bake at 450 degrees for 15 minutes lower oven temperature to 375 and bake an additional 25 minutes…pie is done when a knife inserted into the pie comes out clean.
I am one who doesn’t believe in power tools for pie crust. Pie crust made in a food processor will never be as light and tender as it is when made by hand. The food processor makes it much too easy to over mix and form a tough dough. It only takes me 10 min to mix up a pie dough and roll it out…it takes longer for me to get out the food processor and then clean it when I am done. The other thing about pie crust that if made correctly there is no need to refrigerate it unless you don’t plan to use it right away. If you watch the TV cooks make it (in the food processor) they form it into a ball and then refrigerate several hours, and then roll it out and then refrigerate it again before baking. This is not a necessary step unless your kitchen is extremely hot.
People have been taught by TV cooks to be afraid of making pie crust and that is a shame because it is easy….that being said you can use a purchased crust and I won’t report you to the pie police or Martha Stewart. My recipe uses butter…years ago I always used Crisco because the know it all nutritionists at the time told us that butter is so bad for you. They actually recommended vegetable shortening as a healthy alternative. Many years later we find out that trans fats in vegetable shortening and margarine were much more harmful than the real butter ever could be. I must add that the most flakey crust is made with lard…. but I’m not sure everyone is ready for that yet….and butter does give great flavor.
1 cup butter (cold and cut into cubes)
add 1/2 teaspoon salt if using unsalted butter
2 1/2 cups flour
measure flour into a mixing bowl add the butter cubes and with a pastry blender cut the butter into the flour until the butter is in small pieces the size of small peas.
sprinkle on 4 tablespoons of cold water and using a fork mix in the water, add more water one tablespoon at a time until the dough just begins to come together but is still somewhat crumbly. Be very careful not to over mix the dough, over mixing develops gluten and makes a tough dough.
Turn the mix out onto a floured surface and knead a few times to form a ball of dough…cut the ball in half….form the halves into discs roll out one for the bottom crust on a floured surface. Use your pie pan as a measure to see if it is rolled out enough. The dough should be a few inches larger than the pie pan. Line the pie pan with the dough…fill and then roll out the top crust…place the top curst on the pie and cut off excess, seal the edges and bake according to recipe
I am done with he outside work for the day so I think it is time to relax and quilt!