Fall is for PIE!

This week was Charlie’s birthday.  Birthdays, when you farm, are like most every other anniversary, holiday or special occasion – not much different than any other day.  He spent an enjoyable day (his words!) making a big dent in our manure spreading project. 
Lyle & my mission was to make Dad his favorite treat – rhubarb pie.  We also needed to load a semi-trailer with hay that we’d sold. 

The truck appeared just as the pie was ready to go into the oven – perfect timing. You can load a tractor trailer with 44 round bales in less than 50 minutes, right?

Turns out you can, but when the phone alarm went off I didn’t rush inside. Our oven always seems to cook a bit slower than the recipe requires, so I figured a few extra minutes would be a safe bet. 

Got the load strapped & headed out the driveway, then went in with Lyle to check the pie.  Of course the oven picked today to work super efficiently & the pie was definitely overdone.  Not totally ruined, but the crust edges were on the verge of black. 

Charlie was a good sport & pronounced it “not that bad”.  Lesson learned…pay attention to the alarm! 

Pie crust is a big deal in both Charlie & my families…today I’m sharing my mom’s recipe.  You can fill it with rhubarb if you have it in the freezer – or since we’re at the peak of apple season, go for Maple Apple! 

If you ever want feedback on your pie, our household will gladly sample!

Happy baking!
Sarah, Charlie, Lyle & Hannah

DONNA'S PIE CRUST
5 C flour
2 1/2 C shortening
1 Tbsp salt
3 Tbsp brown sugar
1 egg, beaten plus enough ice water to total 3/4 C
Mix dry ingredients.  Cut in shortening with pastry blender.  Moisten with egg & water.  Mixture will be sticky so use lots of flour to roll out dough.  Makes approximately six 9" pieces.  Roll out on plastic sheet or between 2 pieces of waxed paper.  
MAPLE APPLE PIE
~5 C apple slices
1/2 C sugar
2 Tbsp flour
1/2 tsp cinnamon
Dash salt
Dash nutmeg
3/4 C Morning Glory Maple cheese
Pastry for double 9" pie crust
Bring cheese to room temperature. Line 9" pie pan with bottom crust. Combine dry ingredients & sprinkle 2 Tbsp over bottom of crust.  Add rest of mixture to apples & cheese, stir.  Turn into crust & cover with lattice top (cut top pastry into 1" strips and weave into lattice).  Bake at 425 for 15 min, then reduce temp to 325 and bake 45 min longer or until nicely browned.