November 22, 2009

“Who wants pie?”

Have you ever seen any of the old Jimmy Neutron episodes where Jimmy’s father, Hugh, wiggles out of an uncomfortable moment—in which he’s invariably reprimanding Jimmy for something or another—by saying (in his ridiculous voice): “Who wants pie?” Well, I can’t seem to serve my pies without copping Hugh’s accent but luckily, in my house, everybody wants pie.

The most remarkable Yael, of FabricCrafts and Pazzapazza has encouraged me to share my recipe for apple pie and since Sheva has also blogged about one of our favorite recipes this week, I thought I’d chime in with the details. We did have all those apples, you know.

The Crust
2 cups of flour
1/2 teaspoon salt
2/3 cups of shortening
8-10 tablespoons of cold water

pie ensemble 
Stir together flour and salt. Using a pastry blender, cut in shortening until the pieces are pea-sized. Sprinkle 1 tablespoon of the water over the mixture and gently toss with a fork. Repeat this using 1 tablespoon of water at a time until the dough is moistened. Divide dough in half and form each half into a ball.

On a lightly floured surface, flatten 1 dough ball and roll it flat until it forms a 12-inch circle.  To transfer it to the pie dish, drape it on a rolling pin and trim it evenly with the rim of the dish. Roll out the 2nd dough ball the same way. Cut slits (or fancy schmancy shapes like I did) so that the steam can escape during baking.

cutting hearts

After the filling is in the pie (see below), drape the top crust on top and trip it to 1/2 inch beyond the edge of the pie dish. Fold it under the bottom pastry and crimp the edge to create a fluted edge.

The Apple Filling
7-9 ripe apples
3/4 cup of sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

peeling an apple
Peel, core, and slice 6 cups worth of ripe apples. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apple slices and toss until coated. Fill pie crust and cover with remaining pastry as explained above.

To prevent the pie from burning while cooking, cover the edge of the pie with aluminum foil. You can simply fold the foil in half and rip off a smallish half circle right at the fold and then drape it over the pie. Bake covered like this in a 375° oven for 25 minutes, then remove the foil and bake for another 25-30 minutes until the pie finally looks like a pie.


November 16, 2009

Inaugural Giveaway – glazedOver Tiny Tea Bag Bowls!! CLOSED

And the winner is…..(chosen by
Min:1 / Max:72
Result: 42 = CaitThroop!
Congratulations, Cait, and thank you to everyone who entered!

For months, I’ve been mulling over the idea of doing a giveaway here on my blog. I’m here writing this and you’re here reading this, so that must mean that I’ve decided to go ahead with it. So here goes!

I’m starting with a giveaway of something of my own, but I’d like to branch out to feature other artists as well. If you are interested in being featured, please convo me at my glazedOver shop.


Four tiny tea bag bowls in my Hawaiian Coconut glazing pattern. white tinies







They’re the perfect size for spent teabags...or for soy sauce for the sushi, or to use as prep bowls for spices, or for giving a small portion of M&Ms® to the little ones, or even to dole out the meds. These much beloved little guys are a fun and handy addition to any kitchen collection.

Speckled stoneware clay and speckled white food safe glaze (so they're SUPER speckled!). Each bowl measures approximately 2¾" in diameter x ¾" H.

And yes, they are dishwasher safe (I perch mine atop the silverware tray).

Visit my glazedOver shop and comment here below letting me know which item is your favorite or something you would like to see me create.


(1) Tweet this post
(2) Blog about this contest with a link back to this post
(3) Follow my blog
In your comments below, let me know if you have done these things so I can give you additional entries. This contest is open to everyone.

Midnight on November 22nd – just in time to use as a hostess gift on Thanksgiving!

Bon chance!