(pretty winter berry decorating idea from www.Sunset.com for Thanksgiving)
My roommate (and childhood best friend), Emily, just emailed me and asked what my favorite recipe for apple pie is, because she has to make and bring one to Thanksgiving dinner with her family this year.
(Ems with her Vampire pumpkin we carved on Halloween Day)
First, I’d like to say, Ems, WAY TO GO! You’re MAKING your pie, rather than buying one! This is nearly unheard of these days. With apple pies so abundantly available (and well done) it’s easy to take the quick way out and pick it up on your way there.
So I shared a couple of recipes with Emily that I thought she could pick between. Now, I know that I often talk about taking the recipe out of cookin. And for most of our daily life, that’s just fine! Let it also be said that there’s NOTHING wrong with buying a pie to bring. Afterall, SOMEONE made it, it just wasn’t you!
But, if you’re going to make an apple pie to take somewhere, then I highly suggest you heed (sp?) my following advice on the recipe(s) and techniques. Why, you ask? Because I’ve made A LOT of pies in my life, and my apple pie happens to be my specialty and my fave.
This first recipe comes straight from the Better Homes and Garden’s cook book (although I looked it up online). By far, hands down, this is my all time favorite recipe for apple pie. They call it “Mom’s Apple Pie,” not sure why.
Here’s the recipe:
Mom’s Apple Pie (from Better Homes and Gardens)
6 large apples, sliced (probably best to take skins off but not a neccesity)
1/2 cup light brown sugar
1/2 cup granulated sugar
2 tablespoons cinnamon
1 tablespoon allspice
1 tablespoon nutmeg
2 cups flour (you can sub white rice flour if doing Gluten Free)
1/2 cup vegetable oil
1/4 cup milk
1/2 teaspoon salt
1. Prepare the crust by mixing the flour, oil, milk, and salt. Separate into two balls, and put each between 2 pieces of wax paper to roll out. Make bottom crust and place in 9-inch pie plate. Preheat oven to 425 degree F.
2. In a large bowl, combine apples, sugar, and spices. Add the mixture to the pie plate and add a few pats of butter and three teaspoons of flour (sprinkle over top of pie filling).
3. Roll out top crust and place it over the filling. Crimp the edges of the crust with a fork and place a couple of slits in the top crust to vent. Bake at 350 degree F for 60 minutes.
Emily has just agreed to take pictures and do a guest post for us next week after the turkey and Triptophyn settle!!!! YAY! Stay tuned for her pictures and comments on how easy this recipe was!
Happy Thanksgiving to everyone, I hope you have friends and family to share it with, and may the giving spirit take you through the rest of this year. Don’t forget, a smile is the cheapest gift, but means more anything money can buy!