We hear a lot about heart-healthy recipes, but sometimes what we need is sustenance that feeds our inner being. With Thanksgiving coming, Marissa and I wanted to share a recipe for you to enjoy. Normally, I look for nineteenth century recipes, but this year, I decided to share a family recipe for a dessert that would have been around in the nineteenth century, on both sides of the pond.
My mother makes the best apple pie, hands down. Her pie even won a ribbon years ago at what is now our state fair. The secret is the addition of lemon juice, I’m convinced. It’s a family favorite and never fails to win smiles of approval. I hope you enjoy it as well.
Pastry for 9” two-crust pie
1 to 2 tsp of lemon or pineapple juice
1 to 2 Tbsp flour, depending on the fruit’s juice
2/3 to ¾ cup of granulated sugar
¼ tsp nutmeg
½ tsp cinnamon
1/8 tsp salt
1 Tbsp butter, cut in small pieces
6 to 7 cups thinly sliced, pared, cored tart apples (Granny Smith were my father’s favorite)
Heat oven to 425 degrees F. Combine juice with flour, sugar, nutmeg, cinnamon, and salt. Line pie pan with one of the pastry crusts. Place half of the apples in the pie pan. Sprinkle with half of juice/sugar mixture. Top with remaining apples, heaping in center, then add the rest of the juice/sugar mixture. Dot with butter; top with remaining crust. Poke holes through crust to let steam escape. Bake 40 to 50 minutes.
Marissa and I will be off next week, celebrating Thanksgiving with family and friends. As for me, I had news that gladdened my heart this week. Would-Be Wilderness Wife has been nominated for a coveted Reviewers Choice Award from RT Book Reviews, the premiere review magazine for the romance industry. I’m hopeful that means the book touched a number of hearts.