Thanksgiving week is finally upon us folks!! Who is excited?! I love this holiday for a million reasons…but lets be honest, mostly because of the food! Delicious roasted turkey, succulent fall side dishes, finished with a big slice of PIE. I’m drooling thinking of this….
It seems even if the side dishes vary, most people have turkey and pie. This blog post I wanted to focus solely on pie because I fear a lot of people just buy pie these days, instead of make one from scratch. I am blessed with having a grandma who can make amazing pies that could teach me her ways. Every Thanksgiving she makes a traditional apple and pumpkin pie. Simple but classic. Since she makes such fabulous pies, I have become quite picky with pie quality.
I have been to family thanksgiving’s where the pies came from Bakers Square or were bought at a store.
It just is not the same. Some of the pies taste ok, but nothing compares to a homemade pie made with love 🙂 So if you are one of these people who buys a pie, you are missing out. Believe me. I understand making a pie can be intimidating and time consuming. But it really is quite simple. Plus you know exactly what you are putting in it. Most of these pre made pies (even from grocery bakery) you buy are filled with ingredients you can do without.
If you make a “homemade” pie and skip making the crust and buy pre made dough, I don’t know why you are calling it homemade. Have a look at the ingredients on store bought pie dough. It is filled with preservatives as well, so it is best to just make your own!
Below is the recipe my grandma uses to make an apple pie. She swears that lard makes the best, flakiest pie crust. There really are a ton of pie crust recipes and variations for apple pie. This is just a very simple recipe. So a good place to start!
Traditional Apple Pie
- 6 to 8 large apples peeled and sliced
- 1/4 C. Flour
- 1/2 C. Granulated Sugar
- 1 tsp. Cinnamon
- Pinch of salt
- Juice of one lemon
- 2 tbsp. Butter
- 2 C. Flour
- 1 tsp. Salt
- 2/3 C. Cold Lard
- 2 tbsp. Cold Butter
- 4-6 tbsp. Ice cold water
Cream/milk and coarse sugar for the top
1. Preheat oven to 425 degrees.
2. Wash Apples. Peel them. Then remove core, and slice.
3. In large bowl mix apples with flour, sugar, cinnamon and lemon juice. Set aside.
4. Mix flour and salt in a seperate large bowl.
5. Add very cold lard and butter. Use pastry blender or fork to cut fat into flour mixture, creating a corn meal texture.
6. Once your dough looks like the picture above (like corn meal) begin to add ice water slowly, tbsp by tbsp. Mix as LEAST amount as possible to keep your crust to remain flaky. Add water until enough to form dough into a ball.
7. Split the dough in half. Use a rolling pin on a floured surface to flatten wide enough to fit in a 9 ” pie pan (about 1/8 ” thick.) Once you have half the pie crust rolled out, place in pie pan. Put apple filling into pan. Add butter to top of pie.
8. Roll out other half of dough the same way. Place on top of pie. Trim the excess dough hanging off the side of the pan with a knife. Pinch the dough together all around the pie pan.
9. Brush pie with cream or milk, whichever you have on hand. Generously sprinkle coarse sugar over milk. Cut a few slits on top ( so pie doesn’t explode in oven!!)
10. Put in oven for 15 minutes at 425. Reduce heat to 350 and cook for an additional 45 minutes or until golden brown on top.
So for Thanksgiving this year, whether you make my recipe above or not, I encourage you to make a pie from scratch! You will definitely impress people with your skills. Make it the day before incase you completely botch it, you have time for a plan B.