Apple Pie

There was so much good food at Thanksgiving, but Mom's pies might be my favorite. Despite being stuffed with stuffing, turkey and all the rest, I would eat pie and sometimes have a second helping of pie later in the night. Mom always made apple and pumpkin pie on Thanksgiving. I hear about others having different Thanksgiving pies--such as pecan or chocolate--but only apple and pumpkin mean Thanksgiving to me.

Mom often made the pies in large 9x13 rectangle pans, instead of pie pans, to make more pie. When there are seven kids, there needs to be enough pies for everyone. I also remember what a treat it was to have whipped cream from a can on top of the pie. Now that I am older, I like whipped cream made from actual cream, but the taste of whipped cream from a can brings back memories.

Mom always made a crumb topped apple pie. A double-crust pie looks pretty, but does not taste as good as the delicious sugary crumb topping. On Thanksgiving morning, after the stuffing was made, we would get put to work peeling and slicing apples. I remember eating a fair amount of apple slices before they could make it into the pie. Mom usually assembled the apple pie early in the day and leave it in the fridge until after the turkey came out of the oven.


Apple Pie

Pie Pastry
(yields 4 single crusts)

• 3 cups flour
• 1 tsp salt
• 1/2 pound (1 cup) vegetable shortening
• 7 Tbsp cold water
• 1 egg
• 1 Tbsp vinegar

Mix flour and salt. Using a pastry blender, blend in the vegetable shortening. Use a fork to blend in the water, egg, and vinegar. Divide dough into four balls. Individual balls can be frozen for later use.

Use a rolling pin to roll out the pastry on a floured surface. The pastry should be rolled into a shape just larger than the pan you will be using for the pie. If the pastry is too dry or cracks, use a little water to smooth over or repair the cracks. Carefully transfer the pastry into the pie pan. Use your fingers to create a fluted edge.

Apple Pie Filling

• 5-6 apples, peeled and thinly sliced
• 1/2 cup sugar
• 1 tbsp. flour
• 1 tsp. cinnamon

Combine apples, sugar, flour and cinnamon to coat the apple pieces. Transfer filing to the pastry-lined pie pan.

Crumb Topping

• 1/2 cup flour
• 1/2 cup packed brown sugar
• 1 tsp. cinnamon
• 2 tbsp. butter

Mix flour, brown sugar and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.  Sprinkle over the filled pie.

Preheat the oven to 375. Cover the edges of the pie with foil. Bake for 25 minutes. Remove the foil and bake for 20 to 25 minutes more until top is golden and fruit is tender.