Apple Pie for a President

Apple Pie for a President

Without getting into politics, I think it’s safe to say that at least one of our presidents — Abraham Lincoln — is and has been held in high regard for over a century and a half.

So, in his honor, in commemoration of President’s Day (February 19, 2024), I offer my Mom’s recipe for Lincoln’s favorite dessert: Apple Pie.

MOM’S APPLE PIE

CRUST:

• 2-1/2 cups all-purpose flour

• 1 teaspoon sugar

• 3/4 teaspoon salt

• 1/2 cup cold butter, cut into chunks

• 1/3 cup cold vegetable shortening

• 4-5 tablespoons liquid (water, milk, yogurt, juice, etc.)

Combine the flour, sugar and salt in a bowl. Add the butter and shortening and work the fats into the flour using your fingers or a pastry blender (or pulse in a food processor). Add the minimum quantity of liquid and work into the ingredients to form a dough, using the remaining liquid if necessary (or pulse in the food processor until a ball of dough forms). Wrap the dough in plastic wrap and let rest for at least 30 minutes before rolling. Makes enough for a 2-crust 9 or 10-inch pie

APPLE PIE FILLING

• 3 pounds pie apples, peeled, cored and sliced

• 2 tablespoons lemon juice

• 1/2 cup sugar

• 3/4 teaspoon ground cinnamon

• 2 tablespoons all-purpose flour

• 1 tablespoon butter, cut into pieces

• 2 tablespoons milk, optional

Preheat the oven to 350 degrees F. Place the apples in a large mixing bowl and sprinkle with the lemon juice. Add the sugar, cinnamon and flour and toss the ingredients to mix them evenly. Roll out half the dough and fit into a 9 or 10-inch pie pan, leaving an excess overhanging the edge. Spoon the filling into the pan. Dot the apples with the bits of butter. Roll out the remaining dough and place it on top of the apple filling. Gather the top and bottom crusts at the edge of the pan and either press them with a fork to seal them together, or roll them slightly and press down to seal the edges, then flute the edge using your index finger and thumb. Cut holes in the dough using the tip of a sharp knife. Brush the surface of the top with the milk, if you like a darker crust. Bake for 50-60 minutes or until the crust is golden brown.

Makes 8 servings

Cherry Muffins for a President

Did George Washington chop down a cherry tree and then confess to his father?

That story has been around for as long as I can remember.

But in our current political atmosphere, where lies are often touted as truths and facts don’t seem to matter, I decided to look into this one.

According to Mount Vernon’s George Washington:

the story isn’t true.

But it isn’t Washington’s fault.

The story was a complete fabrication by Mason Locke Weems, George Washington’s first biographer. This is how most of us learned it: someone gave a hatchet to George Washington when he was age six, and somehow the young boy damaged one of the trees near the family home. When his father confronted him Washington said “Father, I cannot tell a lie. I cut down the tree.” And his father told him that his honesty was worth 100 trees.

It’s a myth.

OTOH, it’s really nice that the whole cherry thing happened and long ago cherry recipes became iconic food for Washington’s birthday (now celebrated as President’s Day). Because cherries are delicious by themselves and also add a lot of flavor and texture to so many foods, including muffins.

These cherry muffins would make nice mishloach manot gifts for Purim.

Cherry Muffins

• 6 tablespoons unsalted butter

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1- 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 2 large eggs

• 1 cup plain yogurt or dairy sour cream or buttermilk

• 1 teaspoon vanilla extract

• 1 cup chopped sour (or sweet) cherries

Preheat the oven to 400 degrees. Grease 10 muffin tins. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix the eggs, melted, cooled butter, yogurt and vanilla extract until thoroughly blended. Pour the liquid ingredients into the dry ones and mix to combine ingredients. Fold in the cherries. Spoon the batter into the prepared muffin tins. Bake for 20-22 minutes or until a cake tester inserted into the center comes out clean.

Makes 10