Bake a pie

Everyone looks forward to pie particularly in Thanksgiving Day. Family and friends anticipate the first bite and bakers rejoice in the assembly. Consider the crust: Preparing the dough and then there is pleasure in transforming the mere lump into a smooth malleable round. Perhaps a plain pie shell is fine the rest of the year, but one that is embellished feels more special. Taking advantage of the pie dough's good-freezing quality and dedicate a day early to preparing it so that all that's left to do is to fill and bake. With their holiday flavors the pie recipe that follows will give everyone-including the cook- something to celebrate. Enjoy!
Taste and see that the Lord is good. (Psalm 34:8)

Pie Crust

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening, chilled
• 3 tablespoons ice water

Directions

1. Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
2. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
3. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Filling

• 6 tart apples - peeled, cored and sliced
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons all-purpose flour
• 3 tablespoons butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place sliced apples in a large bowl. In a small bowl combine sugar, cinnamon, and flour. Stir well and pour mixture over apples. Cut half of butter or margarine into small pieces and add to apples. Toss apples until thoroughly coated.
3. Pour apples into pastry-lined pie pan. Dot apples with the rest of butter or margarine. Place second pastry on top. Seal edges and cut steam vents in top crust.
4. Bake in preheated oven for 45 to 55 minutes, until crust is golden brown.

If you want to make it special embellish overlapping rounds of flaky dough in concentric circles time consuming but no special skill needed.