Pam wrote: I bet those pies were exemplary. I had great trepidation about making my two pies, for I haven't baked but once or twice since we moved into this house eleven years ago. So I was researching recipes for crusts, and for the pumpkin. The apple's much easier; I often do a "crustless apple pie" in a big glass casserole and microwave it. I'm the only one that eats much of it so I get to spice it to my taste, which includes LOTS of cardamom, lumps of ginger, fresh nutmeg, and a few other items. I was pleased with how the pastry turned out, for I was intimidated by that. Used one recipe for pate brisee from Gourmet , and for the apples' crust adapted one given me at work. Used some mace in the pumpkin crust and really liked the result.
\ What're your recipes for your two pies, O! Cook of great delights? If you're into sharing, that is?
My answer: Well, I use the Crisco recipe for pastry, but we had so much going on that I bought premade crusts at the healthfood freezer section. All three of us sat around the table last night peeling and cutting apples then halved a few cranberries--I filled the shells. I put in about 3/4 c sugar in each, half white and half brown, cinnamon and nutmeg--sometimes I use other spices, but was keeping it simple because it was so late after we got back from the movies. I used empires and granny smith apples. The cranberries for extra tartness. Sometimes I also add lemon juice. The crumb topping was 1/2 c flour, 1/4 c sugar and butter cut with a pastry blender and sprinkled on. The crisp topping had brown sugar nuts oatmeal flour and butter. Everyone likes their pies a little differently and of course, I make my pies to my taste--but usually, other people like them too, and they are SO much better than storebought! A million times better. Yum yum!