misnomer jones

A friend of mine sent a link to this recipe, and despite my general disinterest in Jello, I thought my kids would think it was fun.

While I didn’t change anything from the original, I like detailed instruction. Jello isn’t rocket science, and most people can probably figure it out, but the engineer in me needs to write this out.

Ingredients:

1 – 6oz box of blue Jello
1 – 6ox box of yellow Jello
1 – 6oz box of red Jello
3 packets Knox gelatin (1 box contains 4 packets)

Mix the blue Jello with one envelope of Knox gelatin. Pour in two cups of boiling water to dissolve the gelatin. Add 1/2 cup of ice and stir until thick or cooled (It may not thicken right away). Remove any bubbles that may have formed.
Pour mixture into a 9×13 inch pan, and set in the refrigerator until firm. A guideline is about 15 minutes before beginning to prep the next color, but timing will depend on your environment.

Mix the yellow Jello with one envelope of Knox gelatin and repeat. Again, let cool in bowl but do not wait until it begins to set.

Remove the pan from the refrigerator, and pour the yellow Jello over the back of a large serving spoon on top of the blue layer. Pouring a hot mixture directly over the prior color could cause holes to form.

Prepare the final red layer as per the instructions above, and let set.

Before unmolding, make certain that Jello is completely firm. It should not feel sticky on top and should not sag toward side if pan is tilted. Once firm, dip a small pointed knife in warm water and run tip of it around top edge of pan to loosen.

Moisten top of Jello and a chilled plate (or other surface). The moist surfaces make it easier to slide the Jello on the plate after it has been unmolded.

Dip pan in warm water. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on pan. Then invert plate and pan together. Lift the pan off carefully, if gelatin doesn’t release easily, dip the mold in warm water again, or you may need to slip a knife into one of the corner edges to break the air seal.

Cut with a sharp knife. Can be made and cut a day ahead.

This recipe started as an Apple Pie that was handed down to me by my maternal Grandmother, who taught me how to make a ‘perfect’ pie crust.

When I was old enough to be handed the responsibility, it became my duty to make Grandmas Apple Pie and bring it to family functions. After making it a couple of times, I decided I was too lazy to peel the apples, and really it could do with less sugar. I made it ‘my way’ and said nothing. After my Grandmother had some, I asked if it was okay. She smiled, in just the way only she could, and said it was delightful. It was then I came clean and told her I changed her recipe. I was surprised when she laughed and smiled. She said she’d changed it when she got it too.

This really was the start of me feeling freedom to try and improve upon something that already was great and my kitchen experiments began.

Thanksgiving 2009, my kids had begged for apple pie, so I brought out Grandmas trusty recipe, copied in my teen handwriting on a stained and torn recipe card. While making my grocery list, my 5 year old asked could we put blueberries in it. I have to admit an initial tinge of angst at altering something so sacred, but it quickly dawned on me I had already done just that, and what a cool thing it would be to pass on the memories I have to my kids. Apple Blueberry it is!

When it came to making the pie, the crust that always came out in Grandmas’ ‘perfect’ way was somehow failing me. I made one and it just wouldn’t hold together. I dumped it and was going to make another but did not have enough white flour so I used wheat. When I tried to transfer it, it just tore. Frustrated and not wanting to make a third crust, I decided to just use what I had and just patch it together. I was bummed. I thought it ugly and a disaster. I cooked it anyway.

The resulting pie was messy and kind of unique looking, and tasted fantastic. Here it is with blessings to find a way to make it your own, or enjoy it as is.

Apple Blueberry “Messy Pie”

5 large tart apples (Granny Smith)
1 C Blueberries (small “clamshell” package)
3/4 C Sugar
2 Tbsp flour
1 tsp Cinnamon
1/4 tsp Nutmeg

Peel and core apples and slice thin (I did peel them for this pie). Mix sugar, flour, spices in a separate bowl and add to the apples. Toss to cover well & set aside.

Preheat oven to 400 degrees

Pie Crust 9″

2 C. Flour (I used wheat)
1/2 tsp Salt
3/4 C. Shortening
4-5 Tbsp cold water

*Half and Half to brush on pie top
*Sprinkling of sugar for pie top

Sift together flour and salt. Cut in shortening with a pastry blender until pieces are the size of small peas. Sprinkle water in a tablespoon at a time and gently mix with a fork. Repeat until moist. Gather up with fingers and form into a ball. Let the dough stand for several minutes.

Divide dough into two and form into ball. Flatten slightly and roll on a lightly floured surface.
You can draw a line 1″ larger than your pan as a guide. Transfer to the pie dish. This pie is the brainchild of a 5yo, so if it is messy or torn, don’t worry about it. Pinch it together, but try not to over work the dough.

Place half the apple mixture carefully into the dough lined pan, the apples will cook down so its best to try not to have big gaps in the apple slices. Pour cleaned blueberries in the pan and top again with remainder of apple slices.

Roll out the second ball of dough to appropriate size. This time, tear pieces and place over the pie filling, overlapping the pieces. Brush the top of the finished pie with half and half and sprinkle with a pinch of sugar.

Bake in 400 degree oven for 50 minutes. Keep an eye on the top of the pie in case it begins to get too brown. If it does, loosely cover with foil for the remainder of the cooking time.