Topic: Choking down Mom's Apple Pie

[Ichiban 4]

Just following the conversation here guys..

RE: the Rhubarb availability thing; I see it regularly in fresh produce section of King Soopers and Safeway..out here in Colorado.
Used to grow it as a kid in backyard garden.  Felt it was close second to cherry pie in flavor [my usual favorite pie..next to lemon maringue LOL]

RE: the crust thing Stu..I learned from my mom and aunt..that it's the 'shortening' that makes the difference [that's what makes it light & flaky] Always better to have more shortening..compared to liquid..when making the pastry..I was taught many years ago LOL  Nowadays when I make pies [which isn't very often]..I find that basically mixing a lot of shortening with the flour..then adding just enough liquid [milk or water] to keep it together/workable..does the trick..

Funny how this stuff pops up in memory after more than half century..eh?

Have a great week everyone..

Al/Ichi

[newday777]

Al
For now I'll let my mom and sisters dote on me!

[seanbarney41]

My sister tells me the magic to crust is to use real lard instead of shortening....if only the grandmas' recipes included actual measurements instead of things like pinches, handful, "just right", "enough"...

[Kelly E]

My Grandma would only use Crisco for pie crust and pastries. If she was out Grampa was going somewhere to get some.

[newday777]

Yah my mom still doesn't use a recipe, but sometimes she forgets something.

[newday777]

I remember when all my mom would use was lard, then after we stopped raising pigs and the stores stopped selling lard she went to crisco.

[Stev-o]

  Pie baking is truly an art. 

My buddy gave us a bunch of peaches from his tree at the Ranch, they were really good but couldnt eat them all.

I'm not a baker but came across this recipe for a "Peachy Granola Crisp", it was easy and came out really good...and served with vanilla ice cream on top.

https://www.traderjoes.com/home/recipes/peachy-granola-crisp.html

[newday777]

That'll fit the hole! I've had similar at times.

[Ichiban 4]

Yeah..sounds familiar to what I experienced growing up..

Lard was preferable for best crust..but Crisco was used most of time in my family.  Guess neither one is considered very healthy nowadays LOL
But as my grandpa always said [he was a physician BTW] "everything in moderation". 

I have to admit though that if I want to "make a pie" nowadays [to use up extra fruit etc.] I usually keep a frozen pie crust in the freezer..for such situations.  Frozen not nearly as tasty/satisfying as home made..but seems to me better than all-frozen or most store bought pies. Plus..one can't deny that the "love factor" of having food cooked by Mom..Grandma..etc..adds a special ingredient..

Cheers..

Al/Ichi

[Kevin D]

Grandma had the pastry touch. There were always crème tarts on Sunday tucked away for Uncle Jim and myself. My wife had some lessons with her, but didn’t pick up the no recipe “touch” that Grandma had. After Grandma passed, my wife participated in pie making at church. Hundreds of delicious apple pies were prepared but crust making was reserved for the seniors, and my wife couldn’t get the practice that she needed to be an expert. Nowadays there are only a few apple pies made with store bought crust, and as much as I like them, it’s far from the best thing for me to eat. What’s on these pages is safe for me (to look at).
Enjoy it Stu.
Oh, I don’t remember lard but I do remember Crisco in Grandmas kitchen.

[Trevor from Warragul]

does anyone even know what Rhubarb is anymore?

This is available in Australian supermarkets (very good, too!):

[Stev-o]

Oh, I don’t remember lard but I do remember Crisco...

+1, no lard but my Mom did use Crisco.  Mom was better known for her Xmas cookies than pies, though.