Avonlea Apples's Blog

Thanksgiving is tomorrow, and as a college student, I am (thank god for my wallet) not expected to host. That means I will not be making a turkey, mashed potatoes, corn, or any of that. My contribution is, as you might have guessed by the title- pie.

I got home last night from college, and settled in. The dogs have been petted, my warm weather clothes unpacked, and my sweaters hunter down mercilessly. I had a lovely dinner with my parents, and just enjoyed being home.

But tonight- tonight, it was time for pie. I started by making three recipes of dough. Not joking, my lovelies- three recipes. Here’s the recipe, if anyone is interested.

Best Pie Crust Ever

• 2 cups flour
• 1 teaspoon salt
• 2/3 cup shortening, plus 2 tablespoons
• 4-5 tablespoons water

Mix the flour and salt, then chop in the shortening. Use a pastry cutter. Then, add the water using a wooden spoon. DO NOT overwork the pie dough! This recipe makes a two-crust 9-inch pie, by the way.  

Then I rolled out the bottom crust for each pie and lined the pie plates. I made three sets of filling- one blueberry, one cherry, and one peach. I’m sure you’ve got a good recipe for the filling, as filling is easy to get right. Just mix 4 or so cups of fruit with the appropriate spices, some flour, and some sugar.  I filled my pies, rolled out the top crusts, then popped them in the oven at 425. It should take around 45 minutes to an hour. Here’s how they turned out.

The blueberry pie. Yum. Made from blueberries my mother picked over the summer.

Cherry Pie, oh so delicious. My brother has cherry trees, and they did their part for this pie. Mmm.

Peach Pie. Must...not...drool...