Romance Writers Weekly ~ Time to Eat!

Hello, hello, hello! I hope everyone is doing well. There is only one more week until Thanksgiving. ONE! Where has this year gone?

We are still trying to decide what to do for the big meal. My husband usually cooks and we host, but I think it might be just us this year. We might have a Thanksgiving lunch in our backyard with blankets in case it gets too cold.

If you missed what the talented Leslie Hachtel had to say, just click and pop back.

Today the incredible Leslie asks us to share our favourite Thanksgiving food.

Oohhhh I have so many foods that I love to eat! I have to say I love the apple pie. This is usually the only time of the year that I make apple pies. It’s a recipe that’s been handed down to me from my mom and grandma. I make a homemade crust and filling.

Here is the recipe:

Basic Crust for pies:

Make this first before you mix the pie ingredients, it allows the crust to get cold in the refrigerator and makes it easier to roll out.
2 cups sifted flour

3/4 teaspoon (tsp) salt

11 tablespoons shortening (TBS) or…..Janet’s secret 8 TBS shortening and 3 TBS butter

4-6 TBS of cold water ( I place water in a bowl and add ice cubes to make it really cold)
Sift the flour and salt together.

Add the shortening and mix with a fork until it looks like the consistency of little peas.

Gradually add a TBS at a time of the water, don’t get it too wet but just enough to bind.

Then form it in a ball, divide the dough in two and place it in plastic wrap or waxed paper and put it in the refrigerator to get cold.

For a Apple Pie (preheat oven to 450 degrees)

8 medium size apples (pealed) granny smith work well, they are tart, cut in slices

3/4 cup white sugar

1-2 T flour

1 t cinnamon (but I add more)

dash of cloves or nutmeg

1 T brown sugar 

squirt of lemon 

Mix the above ingredients together, let sit in a bowl while you roll out the pie dough.

Do top and bottom separately.  I sometimes place the dough on a piece of waxed paper, add a little flower so it doesn’t stick to the paper or the counter, also add flour on the rolling pin.  

Roll the dough out adding a little flour at a time so it doesn’t stick. Don’t add too much or the dough will be tough.

I keep flipping the dough over to make it easier to roll, adding a sprinkle of flour to keep it from sticking.( it takes awhile to get the right technique)

Line a pie plate with the dough, then place the apple pie filling in the pie pan with the dough.

Cut up small pieces of butter( maybe 6) and place on top of the apple pie mixture, then roll out the remaining dough and place on top. 

Pinch the edges together, use a fork or your fingers to seal. Make sure you poke the dough with a fork to allow some vent holes to allow the steam to escape. (Sometimes I sprinkle a little white sugar on the top of the pieto make it brown nicely during cooking)

Bake for 450 degrees for 10-15 minutes, then turn down the heat to 350 degrees for 45 minutes ( may vary with your oven). Take out and let sit for a bit.Serve with yummy french vanilla ice cream or whipped cream!

This recipe is so good and it’s so special that it’s been handed down.

I can’t wait to see what what other recipes my fellow authors have!

Now continue on the hop to see what recipe the wonderful A.S. Fenichel has to share with us.

That’s it for me today. Until next time!

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Now check out A.S. Fenichel’s most recent release Misleading a Duke: A Thrilling Historical Regency Romance Book (The Wallflowers of West Lane #2)