Fellow thankful and grateful Americans: Are you currently unable to move from your couch, tryptophan coursing through your veins, pants unbuttoned? Have you spent most of your day watching Home Alone or football, only breaking to re-eat or nap? When you doze off do you have visions of yams and dancing green bean casseroles in your brain?
I have just the thing for you… PIE! So here’s my Ma to talk about one of the pies she made. She’s awesome, but a bit blog-shy. Take it away Ma…
Hi, I’m Carly’s Mother. I hope you all had a lovely Thanksgiving. My memories of Thanksgiving are filled with thoughts of my own mother baking many delicious treats. My favorites were always the pies! She made everything from lemon meringue to chocolate cream. With family out of town, this year our Thanksgiving gathering was smaller than usual, but we had a great time. And great food!
Normally, for Thanksgiving we do traditional pumpkin, but this year we added a French Apple Pie. My husband “hinted” that I hadn’t baked an apple pie in a long time, so here goes…
French Apple Pie
Adapted from Betty Crocker’s Cookbook
1/3 cup plus 1 Tablespoon shortening
1 cup flour
1/2 teaspoon salt
2-3 Tablespoons cold water
2/3 cup sugar
1/4 cup flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
dash of salt
6 cups of thinly sliced tart apples (about 6 medium-sized apples)
1/2 cup flour
1/4 cup butter
1/4 cup packed brown sugar
Preheat your oven to 425°
Mix flour and salt (for pastry) in a medium-sized bowl. Cut in shortening until well-combined and crumbles are pea-sized. Add water, 1 Tablespoon at a time until mixture is moistened evenly.
Form a ball with your dough. On a lightly floured surface, roll dough out—two inches larger than inverted pie plate. Fit into plate.
Prepare your Filling. Mix dry ingredients together and then stir in apples. Spoon into pie crust. In a new bowl, mix Topping ingredients together until crumbly. Sprinkle over the top of your pie. Bake for 45-50 minutes until brown and bubbly.
Easy peasy, right? And delicious. Be sure to serve with ice cream.
Thanks Ma, you’re the best! And happy holidays everyone.