When things got busy, or when dad knew mom wanted a break, or sometimes – rarely – when we begged, we got to have apple pie for supper. As a meal. With a glass of milk. My dad would make a huge cookie sheet of “plauten pie” (German for sheet pie), and we’d sit down to eat a few squares of it for supper.
He’d peel a big bowl full of apples, then slice them very thinly.
Nine or ten thinly sliced apples would cover a baking sheet. But first he’d make a pie dough, roll it out very thin, and cover the sheet. Then the apple slices would be spread onto it. Sugar was sprinkled liberally, a bit of lemon juice, and a layer of cinnamon. Then a final thin layer of dough to seal the plauten pie.
The dough was simple: 1.5 cups flour, 1/2 cup shortening cut into the flour, a sprinkle of salt, and a bit of cold water for a soft dough. That made enough dough for one deep dish pie, or the bottom layer for the sheet pie.
Recipe, you say? Dad always eyeballed it, so you won’t see a well written recipe in this post.
I made deep dish apple pie tonight. Thirty minutes at 350degrees and it was done.
I love the smell of apples and cinnamon baking. It reminds me of the times I would sit at the kitchen table watching my dad bake. miss apple pie suppers with dad.