Family, consumer science teacher shares favorite recipes |
North Hills

Family, consumer science teacher shares favorite recipes

After years of teaching, what would be a family and consumer science (home economics) teacher’s favorite recipe?

For Heidi Davis, a teacher for 21 years, it has become her chocolate chip cookies and apple crumb pie.

“I founded this recipe back when I was in college at IUP and have never changed the recipe,” Davis says.

“It makes the perfect chocolate chips. They are thick and soft with a little crunch on the edges. I make these for my students every year while showing them how to measure correctly. I’m known for this cookie recipe.”

As for the apple crumb pie, the recipe is definitely delicious, and if you aren’t comfortable making crusts, it is the perfect recipe because you only have to have a bottom crust. The top is a crumb topping and it is really hard to mess up.

Her students used to sell these pies to raise money for field trips, and even today the pies are a demand from her co-workers. Davis is the family and consumer science teacher at Pine-Richland High school. She has been married for 17 years and has two children.

Heidi’s Chocolate Chip Cookies

(makes six dozen)

1 ¼ cup sugar

1 ¼ cup brown sugar

3 sticks butter, softened

2 teaspoons vanilla extract

3 eggs

4 ¼ cup flour

2 teaspoon baking soda

½ teaspoon salt

24 ounces chocolate chips

Heat the oven to 375 degrees. In a large mixing bowl, beat sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs, then mix well. Add flour, baking soda and salt and mix well. Stir in chocolate chips and drop rounded tablespoons 2 inches apart onto ungreased cookie sheets. Bake for 8-12 minutes or until they are a light golden brown.

Apple Crumb Pie

Pastry crust

1 ½ cup flour

½ teaspoon salt

½ cup cold shortening

4-5 tablespoons very cold water

Measure flour and salt into a large bowl. Cut in shortening with a pastry blender or knives until the pieces are the size of small peas. Sprinkle water 1 tablespoon at a time, tossing the mixture with a fork after each addition. Form into a ball. Flatten on a lightly floured surface. Roll out with a rolling pin, making sure it is 1 inch larger than the pie plate. Place the crust in a pie pan and turn the edge under the pan.


½ cup sugar

1 teaspoon cinnamon

2 tablespoon flour

5-7 apples (combination of half granny smith and half golden delicious), peeled, cored and sliced (5 cups sliced)

Crumb topping

1 stick very cold butter

¼ cup packed brown sugar

¼ cup granulated sugar

1 cup flour

Heat the oven to 400 degrees. Mix the filling ingredients together in a bowl. Arrange the filling evenly in the unbaked pie shell.

Prepare the topping ingredients by mixing the sugars and the flour together. Cut in butter with a pastry blender or knives until crumbly. Sprinkle over the apples. Bake for 45 minutes.

Serve warm with vanilla or cinnamon ice cream if desired.

If you would be interested in Sharing with Sherry, email [email protected] or call 412-559-0409.

TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.