With a new apple tree in our yard, we will have a surplus of apples at the end of the season each year. Making pies is an easy way to use them up.
Family recipes have a great way of being passed down through generations. With subtle changes made each time, the recipes are cherished and often very polished each time they are shared again.
Apple pie makes me think of my mom and my grandmother. This recipe was originally hers (then my mother’s). Growing up, the Thanksgiving celebration in our house was always wrapped up with a big slice of my mother’s apple pie after dinner.
It always seemed like such a process to make. As a teenager, I would watch my mom peel and cut the apples; the pies would be laid out all over the kitchen and my mom would be covered in flour. It just seemed like it was too much to do. Then again, I was a lazy teenager at the time.
I wish I had used some of my misspent youth helping my mom make pies. Then I wouldn’t have had this built up notion that they were tough to make and I might have made them a decade earlier. Ah well, hindsight and all.
Pies also freeze well both before and after they have been baked so you can enjoy them through the winter months for dinners such as Thanksgiving. They also make great gifts to trade with your neighbours (“I notice you have a LOT of apples. I want to make some pies. Trade ya your apples for a pie?”).
- 1 lb lard
- 2 tsp salt
- 5 cups flour, sifted (or pre-sifted)
- 1 egg
- 12 apples (approx, get more in case)
- 1/2 cup flour
- 1/3 cup sugar
- allspice (if you have it)
- lemon juice
- butter or margarine
- Mix together lard, 2 tsp salt and 5 cups of pre-sifted flour until well blended.
- Slightly beat 1 egg and put it in a measuring cup. Fill the measuring cup (with the egg in it) with cold water until it is at the 1 cup mark.
- Add to flour mixture and mix thoroughly, then put the mixture in the fridge for about 30 minutes. before using.
- Preheat oven to 350 degrees.
- Peel and cut apples into small cubes. Set aside
- Mix ½ cup flour, 1/3 cup sugar, 2 tsps cinnamon, and 1/2 tsp allspice in a separate bowl. Set aside.
- After 30 minutes, take dough out of fridge and separate into three sections. This will be for each pie. Take one section and split in to (for bottom and top crust).
- Roll out your dough until it is quite thin, but still workable (not tearing).
- Put one section in the bottom of the pan.
- Put cut apples on bottom crust. You can pile it a little higher in the middle as the apples will fall when baking.
- Sprinkle 1/3 of the flour/sugar/cinnamon mix over the apples. (Your mixture is for the three pies).
- Add 1 tbsp of lemon juice over apples and dab with 1 tbsp of butter/margarine.
- Put top crust on, pinch around the edges with a fork, then cut off the extra dough with a knife. Put a few cuts in top crust to allow the heat to escape.
- Lightly brush a bit of water on top crust and sprinkle with a bit of sugar.
- Bake for 1 hour at 350 degrees or until pie crust is a light golden brown. Time may be increased if you bake more pies together.
- Since you don't want your oven to be on for an excessive amount of time, wait until the pie crust has been made and is in the fridge before heating up the oven.
- Apple pies can be frozen both before they are baked and after (just store in a freezer bag).
- You can freeze any unused pie crust dough for use at a later time. This recipe makes three pies but I ran out of time and only made two. I froze the last of the dough in a freezer bag for later use.
Sheri publishes, and writes at This Bird’s Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family’s) daily activities.