When My son made his first pie, he was 10. He found the experience in his own words ” easy as pie!”  He then gave it to his best friend  for his birthday. He was so proud.

One of my former employees just opened a pie shoppe – Simple Things. Not much in the way of vegan fare, but a cute venue and a catchy concept.
My mom made this thing called corn pie, because my dad loved it.

PA Dutchy Corn Pie

It was never right if you ask me, what a stupid pie.
Every year I have a party  the Sunday before Thanksgiving, and we make pies. This sweet lady of Very Different Cakes, made pies in my kitchen  back in the 80’s and comes to the annual pie party with her kids, but she’s all about cakes.

(It’s not too early to make a reservation for 2011, I’m not kidding. It’s really popular.)


As for my pies,  I’m a lazy baker.  I can’t be bothered much by measuring and weighing ingredients, and if it weren’t for my bakers, I would buy the pie crust (don’t tell anyone).
This recipe is the one we use at Make it and Take it, and goes out to Ruth.  Enjoy!

Apple Pie filling
Filling Ingredients
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
6 apples:  thick slices of peeled and cored good cooking apples (Granny Smith)
1 teaspoon vanilla extract
Toss all ingredients together. Pour into prepared crust. Add top crust
or crumbs. Bake. * If using a top crust, brush with  some egg wash ( or a little Earth Balance)  and sprinkle with sugar.
Crumb Topper
Ingredients
½ cup of oats
¼ cup of sugar
1 tsp baking powder
1 TBS OIL
1 tsp cinnamon
1 egg
Method: mix the dry ingredients. Add the oil and the egg mix again. Crumble on pie.
Bake 350* until the inside bubble out, about 45 minutes to an hour.  If the edges are getting too dark, cover them with tinfoil.