Thanksgiving Apple Pie

One of my mother-in-law specialties was baking pies on Thanksgiving. Since her passing, my husband has taken over the tradition and bakes an apple pie and 2 pumpkin pies every Thanksgiving.

One of her secrets to making the pies was the crust. We still can't perfect it but Aaron tries every year :)

I have no idea where her crust recipe came from but I wanted to share it. Her apple pie filling is derived from a old Pillsbury recipe book :)

Happy baking today!!!

Susan Brown's Pie Crust Recipe
2 cups sifted all purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
*Yield 2 - 8 to 9 inch pie crusts


Mix all ingredients together in a bowl or stand mixer. Slowly adding in the water. Cut dough in half and mold into two bowls. Roll out enough for the bottom of the pie dish and to place on top at end.



Apple Pie Filling
6 cups thinly sliced, peeled apples
3/4 cup sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice
sugar


Prepare pie crust and heat oven to 425 degrees.

In large bowl, combine all filling ingredients; mix lightly. Spoon into pie crust-lined pan. Place crust over filling; fold edge of top crust under bottom crust and flute.

Bake for 40-45 minutes or until apples are tender and crust is golden brown.


Happy Thanksgiving!!