Growing up in a large family, we all had to help out around the house. My job was to bake, although I never looked at it as work. I took recipes from cookbooks passed on through generations, marveling at the handwritten notes of my grandmothers. All of whom had left personal messages on timeworn pages, adding more of one spice, leaving out another. I inherited the cookbooks, my mother’s notes now mingled with mine. She taught me about cooking, ensuring that I understood “the art of cooking transcends taste.” It’s the experience that we are sharing, bonding with others through food. My mother believed that good food was the foundation for conversation, the better the food the longer people would linger around a meal. Creating a culinary encounter which at times was more memorable than the company.
Photo/ Vicki Gladle Bolick
It’s my mother’s recipes that I am passing on to my daughter, and at the tender age of 12, she has developed the same love of baking. The excitement on her face mirrors the emotions I once felt at her age. Waiting for the timer to go off, anticipating the first bite.
So last Saturday morning, we set off on a culinary journey together, adding our own touches to an apple pie recipe that my mother had once shared with me years ago. I still remember rolling out the dough for the crust and watching my mothers face as she put in it the oven. And as always here at Sweet Pond Cottage, life comes full circle once again.
Photo/ Vicki Gladle Bolick
I hope you’ll make this recipe part of your family’s holiday tradition. My daughter, Chasity and I hope that you enjoy it! We’d love to hear your thoughts on our recipe!
| Prep Time | 45 Minutes |
| Cook Time | 25 Minutes or More at |
| Servings |
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- 6-8 Tart Apples For smaller apples use 8/ For larger apples use 6
- 1 Teaspoon Cinnamon The recipe called for 1/2 teaspoon, but we found 1 teaspoon gives it more flavor.
- 1/4 Teaspoon Nutmeg
- 3 Tablespoon All-Purpose Flour This helps if the apples are juicy and prevents the mix from becoming too watery
- 1 Teaspoon Lemon Juice
- 3/4 Cup Brown Sugar Optional: You could also use 1/2 cup white sugar (instead of brown sugar). But we think the brown sugar makes it taste like a caramel apple!
- 2 Cups Pastry or All-Purpose Flour
- 1 Teaspoon Salt
- 2 Tablespoons Sugar
- 12 Tablespoon Butter
- 2 Egg Yolks
- 2 Tablespoons Water
- 3 Tablespoons Lemon Juice OR Rum Lemon Juice (or Rum). My mother used Rum in this recipe, it gave the crust a rich flavor, the perfect compliment to the apple filling.
Ingredients
Pie Filling
Gallette Pastry
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- For the fillling: Combine the sugar, flour and spices in a bowl then set aside. In a large bowl toss the apples with the lemon juice. Then add the sugar mixture and toss to coat.
- Sift the flour, salt and sugar into a bowl mix with a fork. Blend in 12 tablespoons of butter and mix with the pastry attachment on your blender or a blending fork. Beat together and then stir in 2 egg yolks, 2 tablespoons water, and 3 tablespoons lemon juice or RUM. Pat together and chill. Separate evenly for top and bottom crust. Roll out 1/4 inch thick and fit into a pie pan (remember the bottom crust has to be slightly larger, add pie filling and then top crust. Pinch sides together and cut off excess crust. Prick crust with a fork (or slits with a knife) to allow air to escape. Bake at 425 for 25 minutes or more, until the fruit is tender, and the crust is a golden brown.
If you don't want to make the crust, you can purchase ready-made crusts in the frozen food section of your grocery store, just follow the baking instructions included with the pie crusts. When using a ready-made crust make sure your apples are thinly sliced, and if the liquid from the apples is too watery add a little more flour. Additional Notes: A Gallette crust is a European style crust that is sweeter and less flaky than a traditional pie crust.
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