Ethel Peck was our neighbor in Connecticut, and a life-long friend of the family. When she and her husband, Fred Peck, retired from their chicken farm, they moved to Maine to run a fishing camp. After his death, Mrs. Peck moved to a retirement home in Connecticut: she chose one because it featured weekly trips to the dog-track races. Later, when she needed a physical therapist because of her arthritic hands, she convinced the therapist that playing cards (mostly gin) would count as that therapy.
This is her safe-for-diabetics apple pie; although she was an excellent cook and could easily make her own light and flaky pie crusts, she passed on this recipe when she was in her late eighties, and insisted on using a store-bought crust because she said she "wasn't going to waste her remaining time on Earth in a kitchen making pie crusts." Bless you, Mrs. Peck, for all you gave us!
1 Pillsbury Pie Crust (red box), room temperature
6 MacIntosh apples, pared and sliced
10 teaspoons Sweet & Low
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
4 or 5 pats butter or margarine
2 tablespoons flour
milk
Grease pie pan with Pam vegetable spray.
Sprinkle flour over a square of wax paper, open pie crust and place on flour. Turn pie crust over and place in pie pan flour side up. Spread apples around and sprinkle with the spices, Sweet & Low and pats of butter.
Wet the edge of the pie crust, put the top crust on; trim around the edges and flute them.
Put a cut or two in the top crust for vents, lightly brush the top with milk.
Bake at 350 degrees for 50 minutes.
No comments:
Post a Comment