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.