Apple Pie for a President

Apple Pie for a President

Without getting into politics, I think it’s safe to say that at least one of our presidents — Abraham Lincoln — is and has been held in high regard for over a century and a half.

So, in his honor, in commemoration of President’s Day (February 19, 2024), I offer my Mom’s recipe for Lincoln’s favorite dessert: Apple Pie.

MOM’S APPLE PIE

CRUST:

• 2-1/2 cups all-purpose flour

• 1 teaspoon sugar

• 3/4 teaspoon salt

• 1/2 cup cold butter, cut into chunks

• 1/3 cup cold vegetable shortening

• 4-5 tablespoons liquid (water, milk, yogurt, juice, etc.)

Combine the flour, sugar and salt in a bowl. Add the butter and shortening and work the fats into the flour using your fingers or a pastry blender (or pulse in a food processor). Add the minimum quantity of liquid and work into the ingredients to form a dough, using the remaining liquid if necessary (or pulse in the food processor until a ball of dough forms). Wrap the dough in plastic wrap and let rest for at least 30 minutes before rolling. Makes enough for a 2-crust 9 or 10-inch pie

APPLE PIE FILLING

• 3 pounds pie apples, peeled, cored and sliced

• 2 tablespoons lemon juice

• 1/2 cup sugar

• 3/4 teaspoon ground cinnamon

• 2 tablespoons all-purpose flour

• 1 tablespoon butter, cut into pieces

• 2 tablespoons milk, optional

Preheat the oven to 350 degrees F. Place the apples in a large mixing bowl and sprinkle with the lemon juice. Add the sugar, cinnamon and flour and toss the ingredients to mix them evenly. Roll out half the dough and fit into a 9 or 10-inch pie pan, leaving an excess overhanging the edge. Spoon the filling into the pan. Dot the apples with the bits of butter. Roll out the remaining dough and place it on top of the apple filling. Gather the top and bottom crusts at the edge of the pan and either press them with a fork to seal them together, or roll them slightly and press down to seal the edges, then flute the edge using your index finger and thumb. Cut holes in the dough using the tip of a sharp knife. Brush the surface of the top with the milk, if you like a darker crust. Bake for 50-60 minutes or until the crust is golden brown.

Makes 8 servings

Cherry Cobbler for a birthday

Today is George Washington’s real birthday. Back in the day, we celebrated it on February 22nd. At school we made 3 cornered hats and colored them black. We learned about Washington, as a general, crossing the Delaware during the American Revolution. 

And of course we heard the same story every year. That George Washington never told a lie and one time he chopped down a cherry tree and then immediately ‘fessed up.

No one really knows if that one is true or not. Nevertheless, Washington’s birthday and cherry desserts were always the “big thing” long long before President’s Day became associated with sales on cars, clothes and mattresses.

So, happy birthday dear first president. I sometimes wonder what you would think about the political climate of the 21st century.

Cherry Cobbler

• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter
• 1 large egg
• 1/3 cup milk
• 4 cups sour red cherries, drained canned or fresh, pitted
• 2 tablespoons minute tapioca
• 1 tablespoon lemon juice

 Preheat the oven to 400 degrees. Mix the flour, 1/4 cup sugar, baking powder and salt in a bowl. Add 4 tablespoons butter and work into the dry ingredients until the mixture is crumbly. Beat the egg and milk together. Add to the dry ingredients and mix until a soft dough has been formed. In a separate bowl, mix the cherries, remaining 3/4 cup sugar, tapioca and lemon juice. Let stand for 10 minutes. Place the cherry mixture into a baking dish or pie pan. Cut the remaining 2 tablespoons butter into small pieces and scatter on top of the cherries. Roll or press the dough to fit the baking dish or pie pan, crimping the edges to seal the dough to the pan. Make 2-3 slits in the dough. Bake for about 30 minutes or until golden brown.

Makes 6 servings