Oh yeah!  Warm apple pie fresh from the oven.

Mix the crust, form it into a flat disk, wrap it in plastic, and put it into the fridge to hydrate.

My Grandmother, my mom, and my Aunt Rosemary were master pie makers. They usually made theirs with yellow delicious apples and occasionally with Gravensteins. I liked the latter better but they had a short season since they didn’t keep well. They also made wonderful applesauce.

When chilled, take the crust from the fridge and roll half to about 3/16” thick and put into a pie pan for the bottom crust.

My two sisters, my son, my two daughters, and I have carried on the tradition. There is a lot of sibling rivalry about whose is best, but theirs aren’t quite up to par with mine.

Peel and slice 4 or 5 Granny Smith apples and put them into the crust-covered pie pan.

An apple pie with yellow delicious apples is quite sweet but still very good.

Mix ¾ cup sugar, ¼ cup flour, a dash of salt, some cinnamon, fresh grated nutmeg (not too much), and about ¼ teaspoon of ground ginger.

Whenever we went to Yakima to visit, there was always a Sunday feast. Especially for Thanksgiving and Christmas.

Spread the sugar mixture over the apples and dot with two or three tablespoons of butter.

There was always a turkey, mashed potatoes, green beans, corn, maybe scalloped potatoes, and who knows what else. And, of course, homemade gravy.

Roll out the top crust and lay it over the apples and sugar mix.

My grandfather really liked to eat on these occasions. He would heap his plate with everything and lastly pour gravy over it all. When asked why, he would say it all gets mixed up in your stomach anyway.

Trim the crust edges leaving a little overhang all around. Fold the top crust edge over the bottom, gently pinch them together and then go all around fluting the edge with your thumb and pointer finger on the other hand.

My cousin Dennis apparently followed my grandfather’s lead. His wife said she was horrified the first time she made him a beautiful chocolate cake. When she gave him a slice after dinner, he proceeded to pour gravy over it.

Of course, after our feast there would be apple pie, sometimes with whipped cream.

Slice a few openings in the top crust, sprinkle a little sugar over the top and place the pie into a preheated, 400-degree oven. Bake for about 45 minutes. Maybe a little less heat and time if you want the apples to be firmer.

After dinner there were family card games. Usually pinochle or cribbage and once we played Pig. My uncle Max would get so excited when he won, he would jump up, hold his nose and yell PIG!

After the pie is cooked, let it cool—at least enough to not burn your tongue before eating a slice. Accompany it with milk or hot coffee.

I really miss those days at my grandparents’ house with extended family.

I really like apple pie, but I also especially like lemon-lime meringue, boysenberry, blueberry, cherry, peach, coconut cream, and even custard pie in a pinch.

Ken Kaiyala
6-2-2024