Over the weekend, I made 4 pies for a dessert auction at our church. We were raising money for scholarships to send kids to camp. Once the pies were in the oven, these ten pie-making tips came to mind.
10. Always use Grandma Conrad’s Never Fail Pie Crust recipe.
9. Always use real lard.
8. Always cover the dough and let it rest for at least 10 minutes before rolling it out.
7. If you make fruit pies, you can believe pie is sorta good for you.
6. When making fruit pies, cut the sugar in half and you can believe pie is even better for you.
5. Contrary to what the name would have you believe, Delicious apples are not delicious in pies. Use Granny Smiths, Jonathans, or Jonagolds instead.
4. When you’re getting tired of peeling Granny Smith, Jonathan, or Jonagold apples for the pies, imagine happy kids at church camp.
3. Bake pies in a hot oven (425) at first and turn it down to 400 after the first 15 or 30 minutes for crispy crusts.
2. Lay a piece of aluminum foil on top of the pie if the top is browning too quickly.
1. To create memories to last a lifetime, place leftover scraps of dough in a pie plate or flat casserole dish. Drizzle with a little melted butter or margarine, sprinkle with cinnamon sugar, and bake until golden brown. Cool for a few minutes before eating or these crispy treats will burn your tongue. Don’t ask me how I know this.
My mom made this special treat for her kids just like her mom made it when her children were little. I used to make it for our kids, and they still think it’s the best treat ever! What traditional goodies does your family like?
