Recipe: Sister's Day Apple Pie

Nov. 6, F U L T O N, N.Y. -- My entry into the Good Morning America apple pie contest is more than a recipe. It is a story of family, heritage and tradition.

This recipe is a tradition of keeping family ties close, modeling the joy of being sisters to our young girls, and a celebration of our family's firefighting heritage. I am from a family of five children, three sisters and two brothers.

Our home was simple, warm and busy. Our mom often made extra money by selling her homemade pies to the local restaurant. Our dad has dedicated his life to the village volunteer fire department. How much more American does it get!

So, we girls want to get in on the blessings and send an apple pie to the firefighters.

[This entry was submitted by Sandy Forbes Loomis. She shares the recipe that appears below with her sisters, Diane Forbes Preston, and Patty Forbes Van Vleck. The three sisters meet and make pie each year on Sister's Day. See full story at bottom of page]

Here is the recipe:

Sister's Day Apple Pie

Ingredients, bottom crust for 6 pies (or top and bottom for three pies):

4 cups unbleached white flour 1 1/2 cups Crisco shortening

Directions for Crust:

1. Cut together with pastry blender until you have a crumbly mixture.

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2. Sprinkle with 10 Tbsp. ice water and toss together. Pat into balls and roll out for bottom crusts.

Ingredients for filling:

Apples (mixture of Cortland, Macintosh and Spy apples) 1/2 cup brown sugar 1/2 cup white sugar 1/4 tsp salt 3/4 tsp cinnamon 1/4 tsp nutmeg 1 Tbsp soft butter

Directions for Filling:

1. Peel, core, slice apples, layer inside pie.

2. Mix sugars, salt, cinnamon and nutmeg, and place on top of the apples.

3. Dot each pie with 1 Tbs soft butter

4. Repeat crust recipe for top crust, as needed.

5. Place top crust on top of filling, crimp edge, and cut air vents on top of pie crust.

6. Sprinkle generously with sugar.

7. Bake 350 degrees for one hour or longer until bubbly and golden.

Note: The secret is in the crust which is learned by experience of touch and sight. Also baking at 350 instead of the usually recommended 400 improves the flakiness of the crust.