2 sticks of very cold butter, cut up into small pieces
1 teaspoon salt
1/2 cup ice water
1. Put flour, butter, and salt in a food processor with a metal blade pulse until mixture resembles coarse meal.
2. Add ice water until the dough begins to clump together. Divide into three discs and place in separate plastic bags, and work dough into a flat disc. Refrigerate for an hour. (This recipe make 3 – 9″ pie shells, two for the pie and one for the freezer.)
5 Granny Smith apples, peeled cored and sliced
3/4 cup granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground allspice
2 tablespoons flour
2 tablespoons butter
Toss all ingredients in a large bowl. Pour into prepared pie pan, bake at 425º for 30 minutes, then reduce temperature to 375º for another 30 minutes.
This is another digital photo of another building that ain’t there no more. This is another victim of the relentless March of Progress. I couldn’t tell you if the steaks were any good, but there is no denying that sign.
Thanksgiving is right around the corner, and I’m beginning to pie plan. One pumpkin and three apples are on this year’s agenda – and I am thankful that I have The Boy to help me carry home, and peel many, many apples to get the job done!