When mama’s making apple pies,
She never makes just one–]
Oh, no, there’s always two or three,
or a fourth, sometimes, for fun.
That’s ’cause we all love pie so much
and apple pie’s the best,
We’d eat it any time of day,
for breakfast, I’d confess.
Dinner, supper, for dessert,
It don’t matter much to us,
Even for a midnight snack,
Pie’s never any fuss.
Mama starts by making up the crusts
for all those apple pies,
She mixes flour and salt and ice cold lard,
I watch her, with keen eyes.
Into the big old yellow bowl
she mixes these things up,
And then dribbles in some water, chilled,
Pour from an old tin cup.
When it’s looking like coarse meal,
She starts to mix it up,
and when the dough comes to a ball,
she covers it all up.
She puts it in the ice box and
she lets it rest a while,
and while the dough is chilling,
she asks me with a smile
to fetch some apples from below
from the barrel in the cellar,
I go to bring the apples up,
“I love apples best” I tell her.
We peel and slice the apples and
sprinkle them with spices,
some sugar and some flour too,
but cinnamon is nicest.
One by one, mama rolls the dough
and fits it in the pie pans,
She flutes the crusts and hands to me
the pans so I can fill them.
For each she rolls another crust
and these will go on top,
and then we bake them til they’re done,
and we EAT TIL WE COULD DROP!
TO MAKE MAMA’S APPLE PIE YOU WILL NEED:
PASTRY FOR TWO 9″ PIE CRUSTS
1 CUP SUGAR
2 TBSP FLOUR
1 TSP GROUND CINNAMON
1/4 TSP NUTMEG
6 LARGE TART APPLES, PEELED AND SLICED
2 TBSP BUTTER, MELTED
1 TBSP LEMON JUICE
Preheat oven 450 degrees. Roll out half of the pastry dough and fit into a 9″ pie pan. In a small bowl, combine the sugar, flour, cinnamon and nutmeg. Place sliced apples in a large bowl (a yellow one if you have it) and toss with the sugar mixture, coating each slice. Pile the apples high into the prepared pie crusts. Combine the butter and lemon juice; drizzle over apples. cover with top crust. Moisten the edges of the crust with water, then crimp to seal. cut several openings in the top to allow steam to escape. bake for 10 minutes, then reduce heat to 350 degrees for an additional 45 minutes or until browned and bubbly. serve warm or cold, day or night.
Sandra Lee Smith
Originally posted June 25, 2010
Updated October 7, 2018