Meet One Canoe Two
Their beautiful letterpress cards and stationery had us sold, but then we took a closer look at One Canoe Two and found childhood friends, a family farm, a giant 100-year-old barn for an office...and their amazing 'everyone loves pie' recipes. Meet the lovely ladies behind our favourite new stateside stationery find.
We (Beth and Carrie) always talked about running some sort of business where we could sell our creations. We fell into letterpress after Beth's husband bought her a little Kelsey tabletop press before they got married. Our company’s name, 1canoe2, comes from years of the two dreaming up big ideas around a campfire and floating down a spring-fed Missouri river in a canoe. One canoe, two girls. One canoe, two. We began our business venture in late 2009, and soon after we invited Karen, Carrie’s sister-in-law to become a partner in the business. We now have two full-time employees and several part-time employees and interns.
We’re based in Columbia, Missouri, on Carrie’s family farm, in a barn studio that is over 100 years old. Carrie’s dad renovated the first floor of the barn to house the printing presses, paper cutter, and a small workspace. In May, a second renovation on the barn’s loft and east side provided space for offices, a production and shipping area, and a warehouse. We’ve done our best to preserve the beauty of the barn, including the exposed beams and solid wood floors, while adding modern conveniences such as more windows for natural lighting, heating and cooling, and a small kitchen area and restroom. Renovating the barn seemed natural because so much of our artwork draws upon our growing up experiences on farms in the Midwest. We can’t think of a better place to have our studio.
We both like the change of seasons throughout the year, but fall is probably our favorite. Fall in Missouri means the return of cool crisp air, apple picking, beautiful color changes in the trees, long Saturday hikes, and sitting around a bonfire roasting smores. The color in Missouri is pretty amazing – deep reds, bright oranges, and irresistible golds. Thanksgiving is the perfect culmination to the season – a day to be with family, give thanks for our bounty of blessings, and if it’s a nice day, time to be outside before winter arrives.
Carrie loves to learn how to perfect a skill, doing something over and over until she gets really good at it. She approaches her drawings with that in mind every day, but she thought it would be fun to do something she could more easily share with others. Lucky for all of us, she decided she wanted to be really good at making pies. The timing coincided perfectly with the start of the new year and she committed to baking a pie a week for the 2013 year, and that’s how Everyone Loves Pie came about. She’s made 35 of the 52 pies thus far (without repeats) and her pies are both beautiful and delicious. One of her favorite seasonal pies is sour cream apple pie. It's a highly requested pie for Thanksgiving. The recipe is as follows:
Sour Cream Apple Pie
3 tablespoons butter, softened
1/4 cup + 2 tablespoons sugar
1 teaspoon cinnamon
2 tablespoons flour
1 1/3 cup sour cream
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 large eggs
3 tablespoons all-purpose flour
4 or 5 large Granny Smith apples, peeled, cored and thinly sliced
Prepare a single pie crust from your favorite pie crust recipe and fit into a deep-dish 9 or 10 inch pie plate.
To make the topping, in a bowl blend the butter, sugar, cinnamon, and flour until the mixture is combined well. Cover and chill the topping.
To make the filling, whisk together the sour cream, sugar, salt, vanilla, eggs, and flour until the mixture is smooth. Add the peeled, cored, and thinly sliced apples and stir the filling and apples together.
Spoon the filling into the chilled pie crust and crumble the topping evenly over it. Bake the pie on a baking sheet in the middle of a pre-heated 350 degree oven, 1 to 1 1/4 hours. (You may need to put a bit of tin foil on top of the pie during the last 15 minutes or so of baking. Keep an eye on it, you don’t want the top to burn!)
Transfer the pie to a rack and let it cool completely. Dig in and enjoy!