My friend Sue and I used to be neighbors. Not every week, but at least once or twice a month, our families would get together on Sunday evening for pie. Sue and I had a little (maybe a lot) of friendly competition going on with pies. It wasn’t that we would compliment each others, but mostly brag on our own. We both thought would were the best pie bakers in the area—and no one eating them would say we weren’t.
Sue continues to make excellent pies, but I’m out of practice. I had to throw my pastry cloth away and I have not been happy with my crusts since. And, a flaky, tender crust is one of the most important parts of a superior pie.
I know our guests Thursday night are excellent pie makers. They bring them to church dinners. So, rather than being intimidated, I decided to throw it all in and make an apple pie for dessert.
Since I still have not purchased another pastry cloth, I rolled the dough between two pieces of parchment paper. Rather than using some of the different types of crusts I have experimented with lately, I went back to 2 cups flour, 1 1/2 teas. salt, 2/3 cup butter flavored Crisco and 4-6 tabl. ice water.
I used rather tart apples but added a little lemon juice just in case. Also, plenty of sugar, a little cinnamon and nutmeg.
The pie was delicious. They all complimented me. (I know, who is going to criticize a homemade pie). The crust, thankfully, was good.
There is one pie maker I won’t be competing against, however. That is my cousin Kaylene. Her pies are wonderful. (She worked in a gourmet pastry shop). She has a secret ingredient that she’s not telling. She must because they are just too good.
