The scent of freshly-baked goods often fills the hallways of Chartwell Park Place Retirement Residence, thanks to an on-site country kitchen that residents make use of when they feel the urge to do some cooking or baking. Case in point: resident Wilmot “Wim” Pattenden, who absolutely loves using the amenity space to bake all kinds of tasty treats year-round.
Years ago, Wim discovered the joys of baking while working as a clockmaker. One day, while standing in a client’s kitchen, he noticed two pies cooling on the counter. “Did your wife bake these pies?” asked Wim. “No,” the client replied. “She sadly passed away two years ago, so I learned to bake for myself.” Inspired by his client, Wim left that day determined to give baking a shot, and from that moment on, a life-long hobby was born.
After moving into Chartwell Park Place, Wim was thrilled to learn he wouldn’t have to give up baking. Chartwell Park Place staff introduced him to their country kitchen, which had everything he needed to bake to his heart’s content. Since moving in, Wim bakes five days a week, providing delicious treats for his family, fellow residents and staff. Though he’s known to bake cookies, snicker doodles and gluten-free treats for his daughter, who visits regularly, his signature dessert is traditional apple pie—the very dish that first inspired him to bake so many years ago!
Wim’s Traditional Apple Pie
6 medium Ontario apples
1/3 cup sugar
1 tbsp. all-purpose flour
½ tsp. cinnamon
¼ tsp. nutmeg
Dash of salt
2 tbsp. butter
2 cups all-purpose flour
1 tsp. salt
¾ cup lard (Note to Translation – please also translate: or vegetable shortening (or butter) to use as an option)
4 to 5 tbsp. cold water
For pastry, combine flour and salt. With pastry blender, cut in lard until mixture resembles coarse meal. Sprinkle water evenly over mixture, 1 tbsp. at a time, tossing gently with a fork after each addition. Form into a ball and divide in half. Roll out one half and fit into a 9-inch pie plate.
To make filling, peel, core and slice apples. Combine with sugar, flour, cinnamon, nutmeg and salt. Spoon into pastry-lined pie plate. Dot with butter.
Roll out remaining dough. Fold into quarters and cut pie vents. Place over filling and unfold. Trim and flute the pastry. Bake at 450°F for 15 minutes, and then at 350°F for 25 – 30 minutes, just until apples are tender.