When today rolled around, I had lots of good intentions to do a bunch of garden chores, exercise, get some office work out of the way, and lots of other tasks that good intentions depend upon. But instead, the chores, tasks and lists took a back seat to making an apple pie with my daughter.

She made her first crust, which I learned from my father, which he learned from Molly Stevens, and you can learn how to make it by reading this. Yes, that is right, 3 sticks of butter for a double crust pie. Gulp. Hope to get in that exercise.

The apples came from Boyers' Orchard in Monkton, and they were just tossed with a little lemon juice, sugar, and cinnamon. Nothing fancy. The beauty of apple pie lies in simplicity. Getting me to agree to cinnamon and a double crust is about as wild as I will go - I would rather have an apple tart, single crust, with unadorned thinly sliced apples arranged in a pretty pattern. But I suppose that is the French in me.

A little egg wash goes on the crust, and vent holes are made to let out the steam so the crust does not turn to a watery mess. The beautiful creation goes into a 475F oven for 10 minutes, then lower the heat to 425F. Check on it after 20 minutes or so, but it usually takes an additional 40 minutes or so to cook. I often turn the heat down one more time for the last 20 minutes.