Apple Jacked

It's fall.  Apples get me all jacked up.  The idea of turning that delicious fruit into a work of art, is exciting.

I love apple pie.  Not the frozen type, that you bake.  Oh no.  Those are nasty.  Salty crust, infused with cardboard flavor.  Apples so hard, you wouldn't even know that, you did in fact, bake it.  I actually have passed on a slice of that type of pie, even knowing there was NOT another dessert option.

As much as this post is about the pie, it's about the recipe for the pie and the journey to get to the pie.  I will share, don't worry.

In our earlier years of marriage, if there was a pie to be baked, it was Scott that would do the baking.  He longed for the apple pie his Grandma would bake for him growing up.  However, this girl was not that fine woman.  I was just trying to decide if it was a good idea to add mushrooms to the Hamburger Helper, or not.

Scott called his Grandma Myrtle and requested her recipe, which he soon received in the mail.  Three recipe cards, one with the crust recipe, one with the filling and the other a personal note, about the weather and wishing him good luck on his baking.  Scott, the patient man that he is, mastered the recipe.  His pies were awesome.

As the years went by, my cooking skills were improving.  I was adding mushrooms to the Hamburger Helper, like nobody's business.  I couldn't stand that Scott could make pies and I could not.  I started to play with it, and soon it came full circle.  My pies were awesome.  Ta Dah.

So come fall, come apple pies.  I encourage you to take the challenge and learn the art of pie baking, from scratch.  You too, can be that fine woman.  Fine like Grandma Myrtle.

Never Fail Pie Crust

1 cup flour

1/4 cup cold water

1/2 cup Crisco or Spry

Pinch of salt

This makes enough for one 9" crust, double for top and bottom crust.  Use remaining dough for a crispy cinnamon/sugar treat.

Filling

6 apples

1/4 tsp. salt

3/4 cup sugar

2 Tsp. Flour

1 tsp. Cinnamon

1 Tsp. Butter

Mix all ingredients together, add to crust lined pan, dot with the butter and cover with top crust.

Bake at 375 degrees for 1 hour.