Dear Betty Crocker,
Hi, I'm Joye and I'm culinarily challenged (if that word even exists). But as slow of a learner in the kitchen as I am, I've always been a fan of your vintage cookbooks. Mainly for the bright and happy 1950's illustrations of adorable mommies in poodle skirts and perfect loaves of bread magically flying out of ovens.
Oh yes. I do love the illustrations (remind me to upload them on this here little blog of mine, will you Betty?) I loved them so much I took pictures of them. Lots of pictures, page by page. Barely glanced at the recipes, I have to admit. But the pictures of your cookbook turned out beautifully, by the way. And then your lovely recipe books sat on my shelf collecting dust. But you are a smart one, dear Betty. You knew those darling illustrations would draw me in. You knew the whole happy, homey, vintage warm and fuzzies would eventually inspire even a kitchen klutz like me.
It is a pity, Betty, that home economics was no longer taught the year I attended high school. The one class I could have benefited the most from! The majority of my day is not spent on calculating pythagorean theorems or on understanding the theory of relativity (although I may have that to look forward to). No, Betty, I became the keeper of my home, a constant chef, without even the basic knowledge of how to boil an egg. My fault, I am sure. But it made the task of learning how to cook seem daunting and unattainable. Slowly, though, I am taking more risks, venturing out and experimenting with recipes. I have now successfully baked three finger lickin' good apple pies. Along with sweet potato cupcakes with spiced buttercream frosting.
So, thank you, Betty, fabulous icon of retro housewives everywhere.
Thank you more for the inspiration than anything else.
-A happy homemaker and apple pie baker
Psssssttt.....don't tell Betty, but this apple pie recipe isn't one of hers.
It's super easy and I made it with pre-made pillsbury pie crust dough.
I followed the recipe on the box, only changing it slightly.
The Perfect Apple Pie Recipe from Pillsbury (with a few tweeks)
For the filling:
7 cups thinly sliced peeled apples (about 4 granny smith, 4 gala)
3/4 c. sugar
2 T. all purpose flour
3/4 tsp. ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1 1/4 T. freshly squeezed juice of one lemon
Heat oven to 425 degrees. Press one pre-made pie crust into the pie plate. Use a fork to poke several holes along sides and bottom. Pour filling into pie plate and top with second pie crust. Cut off any excess dough under the rim. Flute the edges by pushing the dough along the rim toward the middle of the pie with your left forefinger while placing the forefinger and middle finger of your right hand on the opposite side of the rim. Cut shapes or designs in the top crust. Cover the edges of your pie with 2" strips of foil to keep them from burning. Stick it in the oven for about 40 minutes. Serve with ice cream. Don't skip that last part.So there it is. Grandma, this one's for you. You tried to teach me, bless your heart. And I remember more from your lessons than I thought. You're the real Betty Crocker after all.