Wednesday, November 26, 2008

Thankful thoughts

The apples are peeled, sliced and resting while I type this...soon I'll put the pies together and pop them in the oven.  Then, done for the evening.  

Best wishes for a wonderful Thanksgiving with you and yours...may your turkey be juicy and your football teams victorious.  Your apple pie will, unfortunately, not be as good as mine.  Out of a sense of Thanksgiving I'm going to share my recipe.  I think is it really my grandmother Mim's, but it might be a little different.  At any rate, I'll attribute it to her.  If you haven't made one yet, this one is straightforward and quick.

Mim's Apple Pie

About three pounds of apples--always some Granny Smiths, combine with others if you like.
Sugar--a half-cup or so
Butter--about a 1/2 stick
Pie Crusts for a two-crust pie (YES, I use the Pillsbury.  Follow the directions and no one will know, and it is delicious.)

Peel the apples, and then slice them very thinly, like 1/8th inch.  This is the most important step.  Toss the apples in a bowl with about a half-cup of sugar.  Let it sit for a few minutes.

Put the bottom crust in the pie plate, then mound the apples on the crust.  If there is a lot of juice you can our some of it off.  Dot about 1/2 the butter on top of this (little pieces of the butter, not big pats).  ONLY if you must, sprinkle a little cinnamon, but try it without one time. Now, put the top crust on the apples, folding and crimping the crusts around edge to seal.  Slice the top crust to vent it, and then dot the top crust with the rest of the butter.  Finally, take about a tablespoonful of sugar and sprinkle over the crust.

Now, place in a preheated 425 degree oven.  Bake for about 10 minutes and then lower the temperature to 350.  Bake for another 40 minutes or so.  That's it!  Four ingredients, YUM.

And I'll leave you with something my Lutheridge coffee cup says, so appropriate for this time of year:  "So whether you eat or drink or whatever you do, do it all for the glory of God." (1 Cor. 10:31)  Happy Thanksgiving! 

UPDATE:  Hi, Instapundit readers!  I'll post a pic as soon as they come out of the oven.  
UPDATE:  And there's the picture. Thanks for stopping by! 


bwebster said...

I'm a firm believer in the roll-out Pillsbury crusts, also. I feel vaguely guilty about it, but then I think about spending a half hour cutting butter into flour, and I get over my guilt. ..bruce..

Ben-David said...

Half hour?

I pulse the cold shortening and flour in the food processor, then dribble in ice water and egg until it forms a ball.

You can get anything from flaky to short pastry dough in 5 minutes, depending on the size and temperature of the shortening and how long you process it.

Paul said...

Much thanks for your recipe. I'm savoring it already. I love to bake apple pies, even make crusts from scratch. I often hide a blueberry in the pie, to add to the sheer joy...
But no cinnamon? And no pinch of nutmeg? Shocking! How could one be truly thankful without spices!!! :)

Cheryl said...

Thanks for your comments! I know, the no spices thing is a surprise, but that's part of the beauty of this quick and easy recipe--the sheer buttery apple-y goodness! We're just about to cut into ours now...enjoy!

Morgan said...

The pie killed, you had me at 'no cinnamon'. I wanted an apple taste and I got it.

Bad part is I have to make it again for Sunday, there wasn't enough. But being lazy I changed the directions.

1. Get 2 Pillsbury crusts
2. Overfill one with apples sliced thin
3. top with sugar and butter.
4. Flip the other pan right on top, pinch between the metal edges to crimp the crust.
5. Remove top pan after the first 425 degree part.

So so easy and so so great. Thanks.