“Sometimes what you already have is the best thing.” – Lois Lowry
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It’s the changing of the seasons, and also fun to see how our grandkids are growing up. Our grandson was thrilled with a new keyboard for his birthday this year, fun seeing him with his amazing birthday cake 7 years ago. You know Christmas season is coming when we just saw the latest production of the Grinch… the far right photo wasn’t the first time we saw it, but also seven years ago. It felt fresh but also like an old friend this year, maybe because it’s after the Covid hiatus… especially loved the liveliness of the choreography.
RECIPE OF THE WEEK
With Thanksgiving only a couple weeks away, it feels like a good time to think about apple pie. It seems like there are a gazillion recipes out there… this one was made by our sister-in-law as a special treat a few weeks ago. She said the recipe was from Betty Crocker… sometimes the classics are classics for a reason! This recipe is straight from “Betty Crocker’s Cookbook”… the one in the red binder I got when we moved into our first apartment in college over 50 years ago. That fact alone should made this recipe an old-fashioned classic!
OLD-FASHIONED APPLE PIE
- Pastry for 10-inch two-crust pie
- 1 cup sugar
- 1/3 cup flour
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- dash salt
- 8 cups thinly sliced pared tart apples
- 3 tablespoons butter
Heat oven to 425 degrees. Prepare pastry.
Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples.
Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute.
Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust.