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Thursday, October 22, 2009

Book Cooks: Farwalker's Flat Apple Pie from Joni Sensel

In this continuing series honoring Teen Read Week, I bring you fabulous fantasy author Joni Sensel, whose FARWALKER'S QUEST series is fantastic (also check out THE HUMMING OF NUMBERS, one of my favorite fantasty reads in recent history). THE TIMEKEEPER'S MOON, sequel to FARWALKER'S QUEST will be out in March!

Here's Joni and her recipe for Farwalker's Flat Apple Pie...

*****

I make a pretty mean pie, if I do say so myself — especially the crust, though this is not my usual. I’d probably make more money selling pies than writing, in fact, but oh well. :-)

Farwalker’s Flat Apple Pie


Pie is a great food for hiking... except that it’s hard to pack without being messy. This recipe for Flat Apple Pie results in squares that are easy to wrap up and pack, but with all the delectability of real pie! And you can use it for all those fall apples that fall off your tree (or the neighbor’s).

Ariel eats a mushy apple from the previous fall in THE FARWALKER’S QUEST — ah, if only they’d had a freezer! This pie freezes great.

My website page for the book, if you want to link: www.jonisensel.com/farwalker (If you can let me know when you plan to post, I’ll try to get my Timekeeper’s Moon cover up before then.)

Crust:
• 2.5 C flour
• 1/2 t salt
• 1 C shortening or butter (shortening can actually work better for this, especially in warm weather. Try both.)
• 1 egg, separated
• Approx 1/3 C milk

Other ingredients:
• 3-5 C of sliced apples, granny smith the best IMO (The amount depends on what type & size of pan you use, see below.)
• Approx 1 C of mixed sugar and cinnamon (again, depends on how many apples you use, what kind, and how sweet you like your apple pie. Try a cup the first time, mixed with a teaspoon of cinnamon. A little nutmeg, like 1/4 t, can be a good addition, too.)
• 1-2 T butter
• Frosting of approx 3/4 c powdered sugar, 1-2 T milk, and 1/2 t vanilla

Mix the flour & salt and cut in the shortening. (Don’t overmix, the mistake most non-pie-makers make. You want pea-sized blobs of shortening.)

Put the egg yolk in a cup measure and fill to 2/3 c with milk. Beat slightly. (You might need to put it into a bowl to do so.) Add to the crust mix to make dough. Divide dough in half and roll out one half into a rectangle (for a cookie sheet) or a round (for a pizza sheet). Cover this crust with 3 hands-full of Wheaties. (Not an exact science.)

Mix sliced apples with the sugar/cinnamon mix and spread over Wheaties. (You’ll want about 1/2 to one inch of apples, without many gaps, but not too thick.) Dice 1-2 T of butter and dot over apples. Roll out top crust and place; pinch or crimp edges all around. (Finger pinching is prettier but fork crimping does a better job of sealing.)

Beat the egg white and brush over the top crust. Slice steam vents and bake at 375 degrees for 45-50 minutes. (You may need to cover with foil to prevent over-browning.) Mix the frosting ingredients to a consistency similar to thick pancake batter (just add more milk to thin or sugar to thicken) and drizzle over pie while still hot. Let cool completely and cut into squares. Mmm!

3 comments:

  1. Sounds delicious! It's the perfect time to bake apple pie!

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  2. I was the lucky recipient of one of Joni's pies last year, and it was out of this world. Yum!

    This is a great series, Holly!

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  3. Thanks, Realm and Kim, and thanks, Joni, for your pie recipe! Yummy.

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