GLENDA'S APPLE PIE
I live for great recipes. Most often my inspiration comes from other food blogs or found as I'm "researching" on Instagram. But my favorite recipes, the ones I trust without a doubt and hold far above anything on Pinterest, come from the humans I love. I think people who write down & share their tried and true recipes with you are ones you should pay attention to and keep close by.
This recipe was passed down to Kim Morgan from her mother, Glenda. I'm thankful Mary Beth, my mom, has good taste in best friends and I get to claim Kim as one of my great friends/ second mom. She is seriously my kind of person — she keeps me accountable to working out during the week and then teaches me how to make her mom's apple pie after we leave the gym. We totally have the best of both worlds. Not to mention Kim has her own garden, grows the prettiest tomatoes you've ever seen, makes jelly from her harvest, and is a great cook — I'm taking notes, girl.
As we were leaving the gym one day, Kim mentioned that she had a ton of apples at her house that no one had eaten & she needed to do something with. (If I knew uneaten apples would turn into delicious pie after a week in her house, I wouldn't touch them either!) She asked me to come over and make pie with her and I said yes as long as I could bring my camera and steal her mom's recipe — luckily she's too nice to say no to either.
Here's Kim's list of what you'll need for the filling: (pastry crust recipe to follow)
For the pastry crust, we made what Southern Living claims to be the "Perfect Pie Crust" — this is their video, but since it's hard to watch and keep up with, here are my cliff-notes.
For the crust:
- In a large bowl combine dry ingredients and then add butter cubes
- Using a pastry cutter, cut the butter into the flour mixture
- Add cold water (small amounts at a time) and combine into dough with hands until well formed
- Roll into ball and cover in plastic wrap to refrigerate for an hour or more — until dough is hardened
- Roll out dough on flat, floured surface
- Cut dough to fit a 9 inch pie pan
- Combine and roll remaining dough — cut into 1/2 inch strips to arrange over filling
For the filling: (While your dough is in the refrigerator chilling, knock out these first few steps!)
- Peel apples and slice thinly
- Mix sugar, flour, salt, spices
- Add in apple slices and combine until apples are evenly covered in mixture
- Pour apples into crust
- Dot with butter
- Add top strips of crust — dot with more butter and sprinkle with sugar
- Bake at 400 degrees for 50 minutes
This pie is best enjoyed in perfect fall weather, with a scoop of vanilla ice-cream and a hot cup of coffee.
Not only is this recipe rich with butter & spices, but also with history & love thanks to the sweet hands who baked it. As much as I find cooking alone in my own world relaxing and meditative, cooking and learning a new recipe from a friend is one of my favorite reasons to be in the kitchen. I've been lucky to learn most everything I know from some talented ladies and friends who share an affinity for culinary pursuits — I am forever grateful for those who share their most treasured recipes.
Have a great recipe you'd like to share with us and see on the blog? We'd love to hear about what recipes you love most & what makes them special — they could even end up being featured on the blog. We are always in search of good food with an even better story. Share yours with us at coraandlouise@gmail.com — we can't wait to hear from you & to write back!
Let's cook great things together!
