preservings

exploring, preserving: past, present

Apple Pie

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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.

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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.

Sometimes we got deep dish apple pie for supper, but my favourite was plauten pie.

Sometimes we got deep dish apple pie for supper, but my favourite was 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.

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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.

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Author: tjthiessen

explorer, administrator, consultant, student, leader

One thought on “Apple Pie

  1. Pingback: Why I don’t cook… much | Janis Thiessen

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