When it comes to pumpkin pie, it seems like people either love it or hate it. Many people make pumpkin pie for the holidays, merely for tradition, but it’s often the last one standing if other pies are available.
My mom used to make about a dozen pies for Thanksgiving because our house usually was bulging with at least 40 family members. So, she made a portable, wooden pie rack with a dozen shelves, each shelf just big enough to hold one pie. The rack made it easy to slide each pie out to take a piece and then slide it back, keeping the pies in one location and freeing up counter space for other dishes.
Mom always saved some of the wild berries she picked during the summer to make a pie for Thanksgiving, and, of course, that was the first one to disappear, followed by her apple, cherry and lemon meringue pies, and then the rest.
Thanksgiving wouldn’t be Thanksgiving without pie for dessert, regardless of your favorite. The traditional apple pie ranks at the top of favorites for most people. So, if you’re one of the many who love the all-American apple pie, you might want to try this old Pennsylvania Dutch recipe for Macaroon Apple Pie, adding a new twist to your Thanksgiving dessert this year! Happy Thanksgiving!
MACAROON APPLE PIE
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
2 to 3 tablespoons cold water
FILLING:
4 cups sliced, peeled apples
1/2 cup sugar
1/2 teaspoon ground cinnamon (or more to taste)
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1/4 cup flaked coconut
In a bowl, combine flour and salt; cut in shortening till crumbly. Gradually add cold water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-inch pie plate; flute edges.
Toss apples with cinnamon and sugar and pour into pie crust. Bake at 375 degrees for 20 minutes.
Meanwhile, combine the first four topping ingredients in a bowl. Stir in egg, butter and vanilla until smooth. Add coconut. Spoon over hot apples, carefully spreading to cover all. Bake 20 to 30 minutes longer or until apples are tender. Makes 6 to 8 servings.
Note: This is delicious served hot with a scoop of vanilla ice cream. Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature.
Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
