Melba’s swap shop
This pie’s a winner
DEAR MELBA: I’ve lost my recipe for Anna Maude’s Apple Pie. You had it in your column many years ago. I hope you or someone saved it.
— Lola Dickerson, Bethany
I can provide help for you with this request. Cooper Lyon was owner of Anna Maude’s in 1990, and he shared the recipe you want.
He even came to my house to check out my version of their apple pie.
Not only had he furnished the recipe, he gave me many suggestions for making it perfect.
He recommended using only Winesap or Jonathan apples for the filling. “Otherwise, don’t even make this pie,” he said.
We decided to use the “Joy of Cooking” recipe for the pie crust, because Anna Maude’s bakers baked 100 to 150 apple pies each day, and their recipe simply couldn’t be cut down mathematically.
Of course, you could also use your own pie crust recipe.
Make the pie exactly by the directions. At the time, one reader assured me it didn’t make sense. It may not, but it works and is one of the best pies you’ll ever make.
By the way, that reader changed her mind after she made it.
And, when peeling the apples, save the peels. You’ll need them.
‘Joy of Cooking’ Pie Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup chilled shortening
2 tablespoons chilled butter
4 tablespoons water
•In large mixing bowl, combine flour and salt. In small mixing bowl, combine shortening and butter. Cut this mixture into the flour with a pastry blender, or work it in lightly with the tips of your fingers until it has the grain of cornmeal. Sprinkle with water. Blend lightly into dough. Divide mixture in half. Roll one half on lightly floured board and fit into pie pan. Roll other half flat for the top crust.