by Amy L. Hatch
Now that the weather is finally turning chilly, all the warm and comforting foods of fall are on my mind.
The cookbook I grew up with.
For about a month, I love the fact that the day turns to night early. Having the lights on in the kitchen at 5:30 p.m. makes it feel so cozy that I want to fill the house with the aroma of comfort food.
While pies generally can’t be classified as weeknight baking, the recipe I’m going to share with you is as easy as, well, pie.
Back in the 1980s, my mom was a member of the Junior League of Rochester when they released a cookbook titled “Applehood and Motherpie.” It was first published in February 1981, and, ten years later, was in it’s 11th printing.
When I decided to write about this recipe, I looked it up online and, lo and behold, new copies are still available. I love mine, and use it often.
You don’t have to buy it to get the apple pie recipe, because I’m going to share it with you now!
Genesee Valley Apple Crumb Pie
Crust:
- 2/3 c shortening
- 1 tsp salt
- 1/4 c boiling water
- 1 1/2 c flour
Cream shortening and salt together, then add the boiling water. Mix, and add flour. Press the crust into a 9- or 10-inch pie plate.
Filling:
Peel, core and slice six apples. I use granny smiths, because the crumb topping is very sweet. Pile the apples in the crust and top with 1/2 cup of sugar, 1 teaspoon of cinnamon and a pinch of salt.
Crumb topping:
Cream 1/3 cup of butter with 1/2 cup of sugar and 3/4 cup of flour. Spoon the mixture on top of the apples. Press it gently to make sure it adheres to the fruit.
Bake at 450-degrees for 10 minutes, then lower the temperature to 350-degrees and bake for an additional 30 minutes. If you like your pie filling soupier, like I do, let it over-bake a little bit, so that the topping gets a little crusty and well done.
Serve with whipped cream, ice cream or just eat it plain.
Yes, it’s THAT GOOD.
What’s your favorite cold-weather treat?
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