As I prepare my family to move to Boston just a few weeks after graduation, I find myself thinking about all of the things about home that I will miss. Most of what I think about is my family, two sisters, one brother, two parents, one sister-in-law, one father-in-law, three grandparents-in-law, three nieces, four nephews, countless aunts, uncles and cousins ... I think that sums up the family that lives in Kansas.

That is a lot to miss, but then I add to my list thunderstorms (the big ones), front yards, free parking, drive ways, all of the Kansas flowers, an apartment with more than 800 square feet, holidays with family and friends. That gets me thinking about the family gatherings themselves.

At the gatherings, some people make it, some people don't. One holiday is at this house, the next at another. Decorations come and go. Sometimes we can afford to give gifts, but most times we just cover the kids. The one thing that remains constant at all gatherings though, are the traditional foods. When I think of seven layer salad, I think of my mom. When I think of baked beans, I think of my aunt Peggy. When I think of onions, I think of my sister Nikki who can't chop real onions (she buys dried onions). When I think of Cappelletti, I think of my in-laws who have a family tradition of getting together shortly after Thanksgiving each year to make homemade cappelletti for Christmas dinner. Food is home for me.

So in the spirit of bringing home to those who are away from home for college, here is a delicious apple pie recipe by Ruth Reichl, a chef, restaurant reviewer and food lover, that will be sure to bring you home for just a moment.

Sour Cream Apple Pie

• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• juice of 1 lemon
• 3/4 cup sour cream
• 6 apples, peeled and sliced
• 1/2 cup flour
• 1/2 stick butter
• pastry for a 1-crust pie.

Preheat the oven to 400 degrees.

Mix sugar with 1/4 cup brown sugar, 2 tablespoons flour, spices, lemon juice and sour cream. Mix in the apples.

Fit the crust into a 9 inch pie pan. Put the apple mixture in. Mix the half cup flour with the remaining brown sugar and cut in the butter until the mixture is crumbly.

Sprinkle over the pie. Bake on the bottom shelf of the oven for 10 minutes, then turn heat down to 350 and bake another 35 to 40 minutes.

For more recipes or to read up on Ruth Reichl, follow this link. http://www.ruthreichl.com/

Comments

Use the comment form below to begin a discussion about this content.

Sign in to comment