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The big feast day is tomorrow and the details are just too many to list.

One thing for sure it’s a wonderful day to get the kids in the kitchen and learn family traditions and recipes.  I always make the apple pie recipe that my grandmother made for me when I was growing up.  It is easy to make (really), and irresistible.

This is just one of hundreds or recipes that I was taught from special family members, and I am handing there down to my three daughters and future cooks in our family.  When I see  my daughter Maggie making the crust, and Brigid peeling the apples, and I visualize myself as a twelve year old helping my Nan in the kitchen and that is what I am so thankful for.  Yes, with extra little ones in the kitchen it can be a bit chaotic, (i.e.,  the counter gets messy, and peelings and kitchen tools drop on the floor), but it is well worth the lesson taught, the time spent together, and the reward of empowering kids to be an essential part of preparing the feast.  So much to be thankful for!  What recipe will you make side-by-side with your children today?


Thanksgiving Apple Pie

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The recipe for the best crust ever, and easy to roll out: 2 cups flour 2 tsp. salt, 2/3 cup + ¼ cup Crisco. Cut these ingredients together with a pastry cutter. Add 1/3 cup ice cold water or enough to combine the dough.
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Roll out one of the pieces of dough and lay over the pie pan.
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Start with Gravenstein apples whenever you can. They have the most amazing flavor for pies. They have a short season so I use Golden Delicious apples too! Yum
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Peel and slice about 6 cups of apples, depending on the size of your pie pan.
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Mix the apples with 1 1/3 cup of sugar and 1 teaspoon of cinnamon. My Nan taught me how to measure a teaspoon of cinnamon, in the palm of my hand. So old school, but special!
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Pile the apples and filling ingredients high in the pan, then top with 1 Tablespoon of real butter.
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Roll out the top half of the dough, fold into quarters, then use a paring knife to make slits.
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Lay the dough on top of the apples.
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Roll the excess dough so it lays on top of the pie pan edges, then pinch together at even intervals.
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The trick is in the baking. Bake for 1 ½ hours at 325 degrees. Yum!


Happy Thanksgiving!

posted by Ben in Recipes and have Comments Off