I stood in my kitchen staring at about 10 apples. They were what was left of a bag I purchased weeks ago. When Ben was around, I could depend on apples like those disappearing in about a week. David and I may eat a few apples, but I certainly won’t be buying large bags any more.

The apples had no brown spots and other than a few wrinkles, they looked pretty good. They had lost their crispness, so I decided baking them would be the best option. My husband loves apple crumble pie and I decided since it was raining and I couldn’t work outside, he’d get one.

Basic Dough
(for pies or tarts)
2 c. flour
2/3 c. shortening
1/2 tsp. salt
6-7 Tbsp. icy water

The pie dough recipe is my mother’s and I found it while looking through old boxes the previous weekend. I had scrawled it on a scrap of paper I recognized from a note pad I used in high school. The recipe is simple and makes a nice basic flaky crust.

As usual, cut the shortening and salt into the flour with a pastry cutter until crumbles form. Then add icy cold water 2 tablespoons at a time, continuing to cut into the dough. The seventh tablespoon may not be needed. The only time I ever remember adding it was when we lived in Colorado with the air being so dry.

Form the dough into a ball and cover with plastic wrap. Let it rest in the refrigerator for about 30 minutes. The recipe makes enough for two 12-inch rounds.

Apple Pie Filling
3/4 c. sugar
1-1/2 tsp. cinnamon
1/2 tsp. salt
2 Tbsp. flour
5 c. apples, peeled and sliced thinly

Mix all ingredients together. Roll out half the dough and lay it in the pie dish. Gently tear off excess dough and shape the edges being careful not to stretch the dough. Pour the pie filling into the dish and top with posipka (or crumbles).

Posipka
1 c. flour
1 c. sugar
1 stick of butter

Cut the butter into the flour and sugar with a pastry cutter or a fork. My grandmother used the posipka recipe to top kolaches, pies and coffee cakes. I used about half the posipka recipe to top the apple pie. It was pretty heavy handed, but David loves the crumbles. I baked in a 375-degree oven for 30 minutes with foil covering the edges. Then I removed the foil and baked another 30 minutes until the top was golden brown.

With the remaining pie dough I decided to make a blueberry tart. I still have loads of frozen blueberries. I’ve been wanting to try a savory version with rosemary. I rolled out the dough and placed it on a greased sheet pan.

Savory Blueberry Filling
2 c. blueberries
1 tsp. rosemary, finely chopped
1/4 c. sugar
1 tsp. lemon zest
2 Tbsp. flour
1 pinch salt

Mix all ingredients together and place in the middle of the dough leaving a three inch border. Top with posipka. Fold over the three inches to form a rustic tart. Top with more posipka. Bake in a 375-degree oven for 30 minutes until the top is brown.