My mother’s older sister Alice was the pie baker in my mother’s family. Every Thanksgiving Aunt Alice made no less than 6 apple pies. She also made pumpkin pies… though not as many. My mother and Aunt Alice baked most of the Thanksgiving pies.
My mother had five sisters and one brother. After a fashion, all of those siblings married and had children. The cousin count for me on my mother’s side of the family was 17.
Typically my parents hosted Thanksgiving…which to me, meant family and pies. Not one pie, not two, but several. Several were necessary. Some years there were 36 or more of us gathered around a very long arrangement of tables. Depending on which of us cousins were dating or engaged or married the exact number seated at those tables varied. Those Thanksgivings have left me with countless vibrant, priceless memories. Undiminished, colorful memories. Of family and pies. The turkey, in my opinion, was then and still is, just a side show.
Those long tables were lined end to end in the narrow living room of our home. Surrounded by mismatched chairs and benches pulled from every corner of the house (the piano bench always held two of the smallest cousins at one end…my father presided in his chair at the other) the tables were draped with the finest perfectly pressed white linen tablecloths. Thick white paper napkins were used just for the holiday. Every set of silverware we owned was employed. Every dinner plate set carefully at each place… dinner plates for the adults, smaller plates for younger cousins. The crystal salt and pepper shakers were filled. An array of fall colored candles stood waiting for their light in various polished brass or clear crystal candlesticks. Various hot mats and serving spoons were placed strategically. It was a waiting masterpiece. An expectant, roasting turkey infused thrill filled that room.
All of those settings paled though in comparison to the glowing centerpiece. A mammoth, brilliant bowl of fresh fruit graced the center of that line of tables. The chartreuse yellow green of pears with their reddish brown freckles. The saturated red and burgundy of apples. The little orange seedless clementines we saw only at holidays. Yellow bananas and bunches of deep purple grapes. Nestled into those glorious fruits were unshelled nuts. Almonds, walnuts, pecans, hazelnuts, Brazil nuts. Brown hued and elusive among the fruit they hid until they were plucked by searching fingers from hiding and cracked with nutcrackers that lay on either side of the fruit bowl.
To this day I feel the enchantment of that fruit and nut bowl. Occasionally a grape was plucked before the meal. Traditionally though, the fruit bowl waited with royal splendor until early evening when leftover turkey was pulled out, a nibble or two was had and the annual Thanksgiving game of domino’s (with the domino’s my Grandfather Monroe brought back from France in WW II) was underway. There was nothing left on the tables but that waiting bowl of luscious fruit and nuts. It was time and we dug in.
My memories here are wandering and taking me from the pie table. Well…almost. That pie table was well attended. Before the turkey feast (to count how many of each kind waited there) and after the turkey feast. I remember (speaking for myself) counting those pies. I counted how many pumpkin were there…three or four (Grandma Monroe’s pumpkin pie recipe will appear in the near future), mince…usually only one…it wasn’t too popular. One or two creamy nutmeg custard and sweet, sticky pecan. Apple pies were always plentiful (one year there were eight). Good old American apple pie.
I’m fairly certain there were at least a dozen pies on the dessert table each Thanksgiving. Next to the apple pies on the table sat a large chunk of sharp cheddar cheese. I (as did my father) love sharp cheddar and apple pie.
Now that game of domino’s could become quite competitive. That kind of competition works up an appetite. One that fruit, as luscious and fiber filled as it is, cannot satisfy like PIE. So, off we’d go again to the pie table. Those WERE the days.
I did not start making pies until many years after those family Thanksgivings. I make plenty now. Every chance I get. Apple, peach, cherry and blueberry are the favorites. Who doesn’t like pie? One of my boys doesn’t like sweets but he likes PIE.
I have used a standard pie crust recipe many times. BUT…this pie crust recipe is my immediate family’s all time favorite. Anyone allergic to nuts however must stay away. I always ask before making pies for a gathering if anyone is allergic to nuts. I use almond meal in my recipe. It adds a nice nutty sweetness to the crust of any fruit pie. And I ALWAYS use butter. NOT lard, NOT Crisco…BUTTER makes all the difference.
I never make only one pie at a time. This pie crust recipe makes enough for two pies. A 10″ deep pie plate and an 8″ plate. Or, you can fill two 9″ pie plates. Either way you choose.
I always bake the pies before I freeze them. Just my preference. This pie crust freezes well. I form it into a small round (about 1″ thick by 6″ round) and wrap it well before freezing. It is handy to have a frozen pie crust in the freezer. Simply thaw it, roll it out and fill it with something delicious.
I prepare my pie filling before I mix the crust. I just like doing it that way. This gives the fruit a chance to sit and absorb the spices and creates a nice bit of juice. It smells delicious too, as it waits on the counter.
Peel, core and slice or dice roughly 8 cups of fresh apples.
In a large bowl mix the apples with 1/2 to 3/4 cup of light brown sugar and 1/4 cup of all purpose unbleached flour until well mixed.
Add a dash of salt, a teas. of ground nutmeg, and 2 to 3 teas. of ground cinnamon. (adjust these spices more or less to taste no exact measure here). Sometimes I add a dash of ground cloves or allspice. You don’t need much of these strong spices. Mix the apple mixture until everything is well blended and the apples are evenly coated. Set aside and deeply inhale that splendid scent.
Before making your pie crust pre heat your oven to 425 degrees.
To a large mixing bowl (I use my Kitchen Aid mixer) add 3 1/2 cups of all purpose unbleached flour, 2 to 3 TB light brown sugar, 1/4 cup of almond meal and a 1/2 teas. of salt. Mix these dry ingredients a bit then add 1 1/2 cups of cold, diced butter. (3 sticks).
Blend the butter into the dry ingredients until it begins to form tiny pea sized balls with the flour. Now, slowly add roughly 1/2 cup of ice water (give or take) to the flour/butter mixture until it sticks together and forms a ball. Do not over mix.
When you have a smooth, well formed ball of dough stop mixing and remove the dough from mixing bowl. Place it on a floured rolling surface and form the dough into a large ball. With a sharp knife or dough scraper divide the dough into two equal portions. Place one of those portions off to one side.
Again, divide the remaining dough into two equal portions. Using floured hands, form one portion into a saucer sized smooth form. Using a rolling pin, roll the dough into a 12″ round. Place this round in your pie plate.
Give the apple filling a quick mix and pour half the mixture into the bottom pie crust. Gently spread the apple mix evenly over the crust…do not push down or you will tear the crust.
Now. Repeat the rolling process with the other portion of pie dough. Place this round on top of the apple mixture so the dough edges line up with each other. With your fingers, move around the edges of the pie plate while tucking under and crimping the dough so it seals the apple mixture in tightly. When you have finished crimping, use a sharp knife to gently slice two or three short openings in the center of the top crust. This allows steam to escape during baking.
Repeat this entire process again with your next pie. Set the pies aside on your counter. You have one more job to do before placing them in the oven.
In a small bowl crack an egg. Add a sprinkle (maybe a teas.) of light brown sugar. Whisk the egg and brown sugar together until thick and well mixed. Using a pastry brush, brush the egg mixture evenly over the top crust of both pies.
Now, on the off chance you have some pie dough left over (this usually occurs when I trim the edges of the dough before tucking over and crimping) you can use it up by rolling it out one more time. Using cookie cutters (fruit, turkey, leaf shapes…anything you wish) cut the extra dough and place on top of the pie. Brush with remaining egg and sugar mixture. You may not need to use all the egg and sugar mix. Discard any left over.
Place those masterpieces in the oven and bake at 425 degrees for 30 minutes. Reduce the heat to 350 degrees and bake another 20 minutes or so until the pie crusts are well browned and the filling is bubbling from the slits in the top.
Remove from the oven and cool completely.
I like pie room temperature. Some like it cold. Enjoy it however you like it. Ala mode, with sharp cheddar. Preferably around a table filled with family and or friends. For breakfast, lunch or dinner. Pie goes with every meal in our house. Is there any other way?
With Thanksgiving coming soon I know I’ll be hearing the little voices of my grandchildren asking me… “Mimi…did you make pies”?!?!?
Many Blessings…