Windows of Opportunity

Hello, Welcome to Marcia’s Cottage by the Sea. ♡ I’m so happy to see you today my friend. ♡ Shall we have a little tea. ♡

How was your week? I hope it was good, and that your now enjoying a little cooler weather. Here on the Oregon coast, the weather has been changing too.

I have noticed the mornings are cooler, and that it gets darker earlier. I don’t mind at all. Actually, anything Fallish is lovely, and cozy. And, of course these days I’m all about lovely, and cozy.

It’s often said that windows are a house’s eyes, and like human eyes, they tend to be worth taking care of.

Sooner or later, almost every old-house owner will confront a difficult question:

what to do with those aging windows?

Although not that old in years, (1946) our small adorable cottage was at a point of needing new eyes.

I don’t believe any of the current windows were original.

And, of the 10 windows only 5 needed to be completely replaced. The other 5 just needed re-screening.

At one time our cottage had a storm door in the front entrance, however, for whatever reason it had been removed. So, we decided to replace it also.

It’s quite an expense to get new windows, and once again I’m glad that our home is smaller, and not larger.

We also decided to splurge on a garden window for the kitchen

 

hoping that it would add warmth

 

and more charm to this beloved room.

The acclaim our new windows have received from friends, and passerby alike proves that when it comes to creating a HOME, from a house…

it’s all in the eyes. (wink)

“A morning-glory at my window satisfies me more than the metaphysics of books.” ~Walt Whitman

From the loft I noticed our neighbors apple tree. It inspired me to bake an apple pie. Who doesn’t love apple pie? The best apples to use for this pie are Granny Smith, but of course you could try others. I promise you will love it!

COUNTRY FAIR APPLE PIE

5 large baking apples, peeled, cored, and sliced

1/2 cup sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

1 recipe Flaky Pie Pastry (below)

1 large egg

1 tablespoon water

1. Preheat the oven to 425
2. In a medium bowl, mix together the apple slices, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Set the mixture aside.
3. On a lightly floured surface, roll out one of the dough halves to a 10-inch round.
4. Spoon the apple mixture into the pie shell. Cover with the top crust, crimping the edges to seal tightly.
5. In a small bowl, whisk together the egg and water. Brush the top of the pie with the egg-water glaze. Using a small sharp knife, cut four steam vents in the top of the crust.
6. Bake the pie for 10 minutes, then lower the heat to 350 and bake for about 45 minutes, until the crust is golden brown and the filling is bubbling. Let the pie cool on a wire rack. Serve warm or at room temperature. Serves 8

FLAKY PIE PASTRY

This versatile pastry can  be used for all your pies. To ensure a flaky, tender crust, chill all your ingredients and do not overwork the dough.

2  2/3 cups all-purpose flour

2 tablespoons sugar

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) cold unsalted butter, cut in 1/2-inch pieces

1/4 cup vegetable shortening, cut in 4 pieces

5 to 6 tablespoons ice water

1. In a medium bowl, combine the flour, sugar, and salt. Using a pastry blender, two knives, or your fingertips, cut in the butter and shortening until the mixture resembles coarse meal. Drizzle 5 tablespoons ice water over the top, tossing the mixture with a fork until the dough just comes together. If necessary, add up to 1 tablespoon more water.

2. Divide the dough in half and shape each half into a dish. Wrap in plastic and refrigerate for at least 30 minutes or overnight.

Makes pastry for one double-crust 9-inch pie