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Bridal Blog: Let's get baking!

October 22, 2014

Pie I was raised by a mother who grew up on a farm with fields of corn and wheat and fruit trees and berry bushes galore, so the art of baking a pie was lovingly passed down to me like it was something instilled in my DNA. With that said I thought this might be a great opportunity to pull out a beautifully hand crafted pie plate and get baking. Here at Radcliffe we offer them from Juliska, Casafina, and Vietri. Whether you're headed to a Thanksgiving gathering or having a quiet evening in with friends, the pie dish is a sacred vessel for creating your masterpiece. Stop in and see what we have available. They also make a great hostess gift, filled with a fresh baked pie of corse! So in the spirit of sharing, here is my family's recipe for Apple Pie with Streusel Topping: Ingredients        CRUST:1-1/4 cups all-purpose flour1/2 teaspoon salt1/2 cup shortening1/4 cup cold waterFILLING:5 large tart apples, peeled and thinly sliced2/3 cup sugar5 teaspoons all-purpose flour1-1/4 teaspoons ground cinnamonTOPPING:2/3 cup all-purpose flour1/2 cup sugar1/4 cup cold butter DirectionsIn a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 to 1-1/2 hours or until easy to handle. Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. For filling, place apples in crust. Combine the sugar, flour and cinnamon; sprinkle over apples. For topping, combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake 10 minutes. Reduce heat to 350°; bake 50-60 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack. For more information or to schedule an appointment with a bridal registry consultant, please contact Tiffany at
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