Motherhood has a way of making the mundane extraordinary. A way of giving deep meaning to a cluttered floor, a messy face and a sink full of dishes, because joy filled the living room, nutrients filled a belly, and a Mama gave her heart. These are signs of life, and our life is made of memories. Our memories overflow into stories and our stories last generations. Our stories are all we really have and so I am a trying communicator, an eager storyteller. With a bold red and an even bolder laugh I share my heart through my memories, stories and recipes. For my family and friends I let it open wide. For complete strangers I do just the same. But there is a unique enthusiasm when I daydream of Octave years from now, learning who I was and who I am through this medium. It is with that thought that I throw caution to the wind and share myself from the inside out rather than the outside in. I make sure not to forget the nooks and crannies, the spaces in between the good stuff. The unassuming, quirky and less flattering parts are always far more intriguing. I let this heart open wide to Octave, because she holds half of it. She will always be the first one who made me a mother. I soak this in and thank her with endless kisses, baby bowls of goodness and creative movement retreats in our living room. This weekend I just want to rest and reflect. I want to slackline in the park and cut fresh tulips from the only beautiful patch surrounding our nest. I want to eat my very first loaf of homemade sourdough. I want to bake a mini pie and eat it too! Every. last .bite. But most of all, I want to hold my lady all day long and thank her for being my most precious gift, even on the most challenging of days. Happy Mothers Day to all the amazing Mama’s out there. Especially my two!
Apple Berry Pie
Inspired by and adapted from Oh Lady Cakes.
(Serves 2 or 1 who LOVES sweets!)
1 cup unbleached pastry flour
6 tbsp. cold butter
¾ tsp. cane sugar
Pinch of sea salt
7-8 tbsp. ice water
1 tsp. apple cider vinegar
1 apple, peeled and cut in cubes
¼ cup berries of choice
2 tbsp. raw sugar
Pinch of salt
¼ tsp. cinnamon
Pinch of nutmeg and cloves
1 tsp. flour
Splash of fresh squeezed lemon
I used a 6 inch cast iron pan however, there is enough to dough to play with a size pan ranging from 4 inches(making two small personal pies) or 8 inches. I had a little dough left over and I even prefer a thick crust:)
Combine flour and salt in a medium size bowl. Cut cold butter into small cubes and using two forks or a pastry blender, blend butter into flour. Sometimes I have to use my fingers. Flour should resemble small pebbles. Slowly add in ice water a few tablespoons at a time to get the desired consistency. Splash a teaspoon of apple cider vinegar in the dough to give it a nice flaky texture once baked. Form dough into two small disks and wrap in plastic and keep in the fridge for 30 minutes.
Combine all the filling ingredients in a bowl and set aside.
Preheat your oven to 350. On a well floured surface roll out dough an inch wider than your pan size. You want to be able to have a little extra room to pinch the dough and make sure you have a high enough crust. Place dough in a well oiled pan. Using your thumb and index finger with your less dominant hand and the thumb of your dominant hand, pinch dough between those fingers to scallop the dough. Pour filling inside. Roll out second half of dough, cut into heart shapes and place on top of filling. Of course you could roll out dough to make a traditional pie crust as well, but how much fun are the hearts?! Sprinkle pie with a little sugar and bake in the oven for 40-45 minutes or until golden brown. Let cool and serve with your favorite vanilla ice cream!