Cinnamon Roll Murder (Hannah Swensen, #15)(67)

“Oh,” Hannah said, wondering why he was telling her all this.

“That means I’m free until then. I can help you with the investigation if you want me.”

“Oh, yes!” Hannah said smiling at him. “You bet I want you!”

Her words fell into a vat of silence. That was when Hannah realized that everyone else at the table was looking at them with expressions of undisguised interest.

It was not a comfortable thing to know that you were blushing. Hannah attempted to stop the heat of extreme embarrassment from reddening her cheeks, but of course that didn’t work. She could tell that she was as red as her hair and that couldn’t have been an attractive sight.

“Norman just offered to help me with the investigation into Buddy’s murder,” Hannah explained to everyone else, hoping against hope that her cheeks were returning to a color approaching normal. “And I just told him that I want his help.”

“Hello, everyone!” Dot Truman Larson, Sally’s head waitress, arrived at their table in her usual breezy and friendly way. “How are you all tonight?”

“We’re fine,” Hannah said, so grateful for the interruption that she could have given Dot a giant bear hug and might have even offered to babysit her toddler for a period of no less than a solid month.

“Sally’s got something special planned for you,” Dot told them. “She made her Mom’s Apple Pie just for you.”

“I love apple pie,” Doc said.

“Me, too,” Norman added, and there were nods all the way around the table. It seemed that apple pie was everyone’s favorite.

“Great. We’ve got it warm with vanilla ice cream, cinnamon ice cream, sweetened whipped cream, and crème fraiche. We’ve also got sharp cheddar cheese for those who want it. Coffee?”

“Coffee all around,” Earl said, speaking for all of them.

Carrie waited until Dot had left and then she gave a contented smile. “This is just like old times. It feels so good to be with all of you again.”

Norman didn’t say anything. He just smiled, reached out, and squeezed Hannah’s hand.





MOM’S APPLE PIE

Preheat oven to 350 degrees F., rack in the middle position.





2 frozen deep dish piecrusts (or make your own)





? cup white sugar

? cup flour

? teaspoon ground nutmeg (freshly ground is best, of course)

? teaspoon cinnamon (if it’s been sitting in your cupboard for years, buy fresh!)

? teaspoon cardamom

? teaspoon salt

6 cups sliced, peeled apples (I use 3 Granny Smith and 3 Fuji or Gala)

1 teaspoon lemon juice

? stick cold salted butter (? cup, 2 ounces, pound)





Prepare your crusts:



If you use homemade piecrust, roll out two rounds. Line a 9-inch pie pan with one round, and reserve the other for the top crust.



If you use frozen piecrust, buy the 8-inch deep dish kind. Leave one right in its pan and let it thaw on the counter. Loosen the second one from the pan while it’s still frozen, flip over the pan, and tip the piecrust out on a floured board. When it thaws and flattens, it’ll become your top crust.



Mix the sugar, flour, spices, and salt together in a small bowl.



Prepare the apples by coring them, peeling them, and slicing them into a large bowl. When they’re all done, toss them with the teaspoon of lemon juice. (Just dump on the lemon juice and use your impeccably clean fingers to toss the apple slices – it’s easier.)



Dump the small bowl with the dry ingredients on top of the apples and toss them to coat the slices. (Again, use your fingers.)



Put the coated apple slices in the pan with the piecrust. You can arrange them symmetrically if you like, or just dump them in as best you can. There will probably be some leftover dry ingredients at the bottom of the bowl. Just sprinkle those on top of the apple slices in the pie pan.



Cut the cold butter into 4 pieces and then cut those pieces in half. Place the pieces on top of the apples just as if you were dotting the apples with butter.



Fold your top crust in half. Move it over to the apple laden pie pan and plunk it on top. Unfold it and spread it out on top of the pie. Squeeze the edges from the top crust and the edges from the bottom crust together. (Use a little water for “glue” if the crust just won’t cooperate.)



With a sharp knife, cut 4 slits in the top crust about 3 inches long, starting near the top and extending down the sides. (This is a very important step. Not only does it let out the steam when the pie bakes, releasing a delicious aroma that’ll have the neighbors knocking at your door, it also provides a way to sneak in those pieces of butter you cut if you forgot to put them on the apples before you covered your pie with the top crust. Don’t laugh. I’ve done it.)



Put your pie on a baking sheet with sides that will catch any drips. Bake it at 350 degrees F. for approximately one hour, or until the top crust is a nice golden brown and the apples are tender when you pierce them with the tip of a sharp knife.



Alternatively, you can leave off the top crust and top your apple pie with French Crumble.