’twas the night before Thanksgiving…

…and all through the house, six people were stirring and laughing aloud!

…and working together to make apple pie, ’cause it’s something we love to do and to eat!

And, also, because it reminds us of those we love who’ve gone on to a world where every day is Thanksgiving.

I know you’ve probably got other plans for tomorrow, by now, but I just couldn’t resist inviting you to our table. Our Red Thread Circle. Because I’m grateful for you! So…

Great Grammy Sally’s Apple Pie

This was Dave’s favorite growing up. Great for summer holidays, but also for Thanksgiving, when you can often get superb local apples. Really good fruit pies crack and run a bit when you cut them. This is really good pie!

            MAKES 1 PIE, ABOUT 8 SERVINGS

            [Note on Ingredients: Since pie crust is a very personal thing, I’m going to leave it up to you. You’ll need enough for a 2 crust pie. Organic Granny Smith apples are great, or try local, seasonal, organic apples. You want something crisp and a bit tart.]

            Arrange oven racks so that pie will bake in center of oven.

            Preheat oven to 425 F.

            Prepare pie crust as above or remove purchased crust from fridge to warm.

            Wash, peel, quarter, and core:

                        6-7 organic apples, as above.

            Into large bowl, slice apples into ¼ inch thick slices, so they’ll retain their shape and some texture when cooked. No applesauce, here!

           In separate bowl, mix together:

                        2/3 c. sugar, more or less, depending on sweetness of apples.

                        1 Tbsp. sprouted grain or all purpose flour.

                        1 tsp. ground cinnamon.

            Add dry ingredients to apples and toss to coat.

           Add apple mix to pie pan with bottom crust.

           Dot with small pieces of butter, about 2 Tbsp. total.

           Cover with top crust. Roll and crimp edges to seal.

            With sharp knife, cut 6 slits, about 1 inch long, into top crust to let steam escape. Place pie on a sheet tray to catch any drips. Place in oven and bake 50-60 min. Check after 45 min. or so to see if edges of crust are browning too much. If so, fold strips of foil, about 3 inches wide and curve to arrange over edges. Top should be nicely browned, with bubbles of juice visible at edges of crust and slits in top when done.

            Cool on rack. Serve warm-ish or at room temperature, garnished to taste with:

                      Good vanilla or cinnamon ice cream.

                        Freshly whipped heavy cream.

                        A slice of sharp cheddar cheese.

            Enjoy!

ps… The Contemplative Grandmother, who’s surrounded with blessings and and hope – and a big batch of insight – would love to meet you and bring those gifts to you or someone you love… She’s ready in an accessible archival poster! FierceArtWithHeart!

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Sue Boardman, Certified Intentional Creativity®
Color of Woman Teacher & Coach

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