Saturday, November 14, 2009

Perfect Apple Pie

The first I've ever made, in honor of Mom & Dad's visit this week and to surprise my husband, which it did since he'd given up after thirteen apple-pie-less years.

Mom made her signature oil-stir crust.  It was good, not like the one I made in 1972, after which I discarded the idea of making pie crust.  Her secret is two extra tablespoons of oil.  She rolled it out with a wine bottle from the cooler.  I gave my heavy marble rolling pin away in our last move, thinking I didn't need to move something that hadn't been used in a decade.  And three years later, I was proven right.  We've got lots of wine bottles.  Now that I know the crust secret and I have a cooler full of rolling pins, I might consider making an apple pie again someday.  Actually, I've been thinking it would be fun to try the recipe from Cooks Magazine which includes vodka.  Novel idea to put it in the crust, not the cook. 

I made the filling from wonderful organic Honeycrisp apples, using the Perfect Apple Pie recipe in my 1967 Better Homes and Gardens cookbook.

While the pie baked, Dad and Denny went to the store for Blue Bell Homemade Vanilla ice cream.  Denny is certain vanilla ice cream is a necessary component to an apple pie experience.  The trip was required after  last month's Uh Oh incident

Food from scratch.  Love and family.  Some things never go out of style.


  1. The dog poop story was interesting, but the sight and aromas associated with THIS one are the ones I want to spend the day with! :) Looks fantastic. I'm with Denny on the vanilla ice cream issue.

  2. Cliff also loves apple pie, and I find it a big chore to make one! This makes me want to try again! Thanks!

  3. For me the hardest part (or my least favorite) is peeling and chopping the apples. My friend has one of those apple peelers that you just push the apple onto, turn the handle and that takes care of the issue, peeled and ready for the pie crust. I now have one and find making apple pies a breeze. I like your mothers idea of the extra oil, I was always told that the amount of shortening in the crust made the difference.


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