This time of year I begin to panic as I realize just how few bright, sunny days are left before the long winter sets in. I tossed four 20 ounce apples in a bag and headed to Mom's house. It is my mother who years ago taught me how to make pie. She was pretty particular about how to make the crust and I have found it wise to follow her instructions without question. Mom also always used 20 ounce apples in her pies and so I have done the same.
I had Mom help me peel the apples. I cut them into slices and mixed up the filling while Mom measured flour for the crust. When the shortening was cut in, I added water to the dough, rolled it out, and put the pie together. Half an hour later the aroma of baking pie filled her house as we worked on a puzzle together. I left without cutting the pie but I do know it was enjoyed with vanilla ice cream this evening.Tonight, after making pizza for my family, I whipped up another apple pie. It's in the kitchen cooling right now and my house is smelling quite yummy too.
Auntie Martha's pie making slide show can be seen here.
We had pie tonight too.
ReplyDeleteOh yum! I have not made an apple pie yet, but think I am going to whip up some apple crisp tomorrow. It happens to be one of my favorite people's favorite.
ReplyDeleteWe had apple pie tonight too. I made a really yummy one today...even made my own crust! We took it over to Dave's parents to share with them. I'm going to make another one tomorrow.
ReplyDeleteharrumph!
ReplyDeleteI have no Idea what a 20 ounce apple is.
I agree on the apple crisp Heather.
Not having the mysterious 20 ounce apple I fear my pie would not hold up to standards.
love you Martha ;p
Judy, there are plenty of apples that make wonderful pies, I just can't remember what they are. One of the best things about the 20 ounce apple is it's size. I only have to peel and cut 3-4 apples for each pie.
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