I went to the garden yesterday thinking: time to pick that acorn squash
I was planning to pick the one acorn squash that manage to grow this year and turn it into a pie
it’s interesting how every year some things do thrive in the garden while others don’t
this year we have a bounty of tomatoes and basil and carrots
but no squash
my one squash, as it turns out, had been visited and enjoyed by something else
most likely some bugs
to the compost pile it went
luckily, the other bumper crop this year is apple
so apple pie it is
For the dough you may use lard or vegetable shortening
this time I used lard
I always use a full pound
it is enough to make three double crust pies
with thanksgiving around the corner it won’t be too much
and if it is you may freeze or refrigerate the left over dough
5 1/2 cups all purpose flour (I use a mix of whole wheat and white)
2 tsp salt
1 lb shortening or lard
1 egg lightly beaten
Mix flour and salt. Cut in the shortening with a pastry blender or two knives until mixture resembles coarse oatmeal. In a 1 cup measuring cup mix egg and vinegar, add enough water to fill the cup. Gradually stir liquid into flour mixture. Add just enough liquid to make dough cling together.
Divide into six portion.
Roll dough on floured surface. Place into pie plate. Fill with apple mixture. Cover and seal upper crust.
Bake on lower shelf in a hot oven (425ºF) 30 to 40 minutes.
Apple mix for three pies
15 cups apples, peeled and sliced
1 1/2 cup to 2 cups of sugar
3 Tbsp flour
3 tsp cinnamon
pinch of salt
Mix all ingredients. Divide between the pies.
To give your crust a lovely shine brush it with a thin coat of beaten egg and sprinkle a little sugar on it.
To many pies? Give one to your neighbor.