Posted By FarmerJ on November 18, 2008

To say that we have been blessed with a gift of 137 lbs of homegrown organic apples is quite an understatement!  Praise the Lord and thank you SSG U!  With apples priced on sale for $.98 per lb this week, you can imagine my elation.  We have Red Delicious, Golden Delicious and I believe the other two varieties may be Macintosh and Cortland.

Now, what to do with 137 lbs of apples?!  I’ve been peeling, coring and slicing up a storm.  Thank the Lord for my good friend D who is lending me her Pampered Chef Apple Gadget that does all three steps with the crank of a handle.  I shudder at the thought of having to peel, core and slice all these apples by hand.  The ‘Man Cave’ [the unfinished portion on the lower level of the OSB Palace] and the kitchen smell like a potpourri manufacturing plant ~ I’m not complaining…I absolutely adore the heavenly scent of apples and cinnamon!

So, of course, the first order of business was to make an Apple Pie for my All-American Soldier.  Actually, I made two pies ~ one for us to enjoy and savor at home, and the other for Darling Husbie to take to work for SSG U as a gesture of gratitude for the gift of apples.

Now, I couldn’t possibly use one of those refrigerated Pillsbury Pie Crusts for this lucious pie.  For two reasons.  One, because it just wouldn’t be right to ruin these organic apples by using something with preservatives in it; and two, because I didn’t have one.

I blew the dust off my old cookbooks and perused the pages until I found a pie crust recipe I felt I may actually stand half a chance of succeeding with.  I did indeed find a recipe ~ in a cookbook given to me by a long-lost friend ~ and I must say, I will never purchase another boxed mix, refrigerated or frozen pie crust again.  This recipe was quick and easy, and resulted in a light, flaky crust.

I’m not going to share the recipe for the apple pie filling, because that would be the normal thing for me to do given the subject line.  That, and I figure everyone already has their favorite apple pie recipe.  Instead, I am going to share with you the pie crust recipe because it truly is a keeper.  Trust me, if this Amateur Apron Wearer can successfully make a flaky crust, anyone can!

Pie Crust

2 1/2 cups Flour
1 teaspoon Salt
1 cup Shortening
1/4 cup Cold Water
1 tablespoon White Vinegar
1 Egg, beaten

Combine flour and salt.  Cut shortening into flour mixture with a pastry cutter or knife until it looks like cornmeal.  In a separate bowl, combine water, vinegar and egg.  Add liquids to dry ingredients with a fork until dough sticks together.

Divide into two balls.  Place ball between two pieces of waxed paper and roll out.  Remove top piece of waxed paper.  Place upside down pie pan on top of rolled out dough and flip over.  Remove last piece of waxed paper.  Fit loosely into pan and trim edge 1/2 to 1 inch beyond edge.  Crimp edges with fingers.  Fill and bake according to recipe.  If baked pie shell is needed, prick bottom and sides well with a fork and bake at 375° for 10 to 12 minutes or until golden brown.  Yield two 9-inch pie crusts.  [Source: Deseret Recipes]

I really enjoyed baking these two pies.  It gave me an opportunity to reflect on and give thanks for the new friends we have made since moving to the Prairie Farmstead.  It also gave me time to reflect on some semi-ancient memories.  I remembered how my long-lost friend who gave me the cookbook helped me out when I was in the lowest valley in my life; and I spent time wondering where she is at these days and praying that she has been blessed with her life’s wishes.

And, of course, I could not possibly make a homemade pie crust without remembering the days of my childhood when I would sneak a little nibble of raw pie dough while Mom wasn’t looking.  Except, I really do think Mom has eyes in the back of her head because she’d always know…everything.  And, for the record in case you’re wondering, I did sneak a little nibble ~  maybe even two ~ of the raw pie dough while making these pies.  Only this time, instead of getting busted by Mom, I was busted by Son #1!  Shhhhhhh!

So, if you had 137 lbs of apples to use up, what would you do with them?!

Categories: Everyday Eatery, Sweets & Treats
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