On this episode of Family Meal, I sat down with actress, writer, dessert enthusiast and oatmeal influencer, Sarah Schenkkan of @actress_eats We talk about everything from visceral food memories, to solo trips, to establishing herself in NYC after getting a BFA at UMiami. She's a period piece queen and you can catch her on Z, Turn, and the Marvelous Mrs. Maisel to name a few. Currently quarantined in Brooklyn, she is at the helm of Kitchen Rodeo, offering virtual cooking classes with donations helping causes related to COVID. When things open back up- you can find her as a lead instructor at MilkBar in NYC teaching classes and making life that much sweeter. 

MOM’S NO-FAIL APPLE PIE 🥧

Filling:

5-6 Granny Smith apples peeled and cut into thin slices

3/4 C with sugar

1/2 t cinnamon

2-3 T white flour

1 T lemon juice

1/8 t salt

Crust:

1 1/3 C white flour

1/3 C safflower oil or vegetable oil

6 T milk

pinch of salt

Extras:

2 T butter

rolling pin

wax paper

extra flour, cinnamon, white sugar.

Preheat oven to 425. Place all filling ingredients into large bowl and let it rest while you make the crust, stirring several times to release juices from the apples. Place all crust ingredients into a bowl and mix only until combined (do not over mix!) Divide into two balls. Roll one out between two sheets of wax paper and then peel off top layer of wax paper. Flip the exposed side town into a pie pan. Smooth the crust down around the edged/bottom of the pie pan. Spoon the filling mixture into the pie pan with the bottom crust. Dot this mixture with 2 T of butter, cut into small pieces and distributed evenly around the top of the apples. Cover pie with the second crust. Fold the edges down. Cut 5 small slits in the top crust, and sprinkle 2 T of sugar and 1/8 t of cinnamon over the top of the pie. Bake at 425 for 30 minutes and then place a cookie sheet under the pie, reduce the temperature to 350 and bake for an additional 25-30 minutes or until the crust turns brown on top and the juices begin to bubble.

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