The old farmhouse kitchen has seen lots of activity with many hands contributing to traditional and untraditional holiday treats.
Thanksgiving/birthday desserts featured Wanda's favorite yellow cake with lemon filling courtesy of her niece Paula. Sister-in-law Dawn offered mincemeat pie with homemade mincemeat
And Carol Metzger Wilkerson created two pies - pumpkin pecan and the special pie you see here.
Carol and her husband Roger make their home in Portland, Oregon and her Thanksgiving table wouldn't be complete without apple cider pie. This recipe came from Grandma Thelma Metzger and when Carol heard of our bumper crop of apples plus fresh cider from our organic apples, she knew what she'd contribute to the meal.
|Notice Wanda's initial decorating the crust|
With her permission, I am sharing the recipe. We still have lots of USDA Certified Organic apples staying fresh in the cooler. Contact us to make arrangements for purchase. We made a cider run on Monday. Our organic cider is offered for sale at Costa's Shursave Food Shop and Schoolhouse Natural Foods in Eldred. You can also make arrangements to buy it from the farm by calling 814-274-8004 or emailing firstname.lastname@example.org.
Grandma Metzger's Apple Cider Pie
1 unbaked pie shell (with top crust or consider topping with a crumb topping)
6 cups apples, peeled and sliced
1 cup cider
1 cup sugar
1/4 tsp. salt
2 Tbs. corn starch
2 Tbs. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 Tbs. butter
In saucepan, combine apples with cider, sugar and salt. Bring to a simmer and cook until apples are barely tender. Drain liquid and add additional cider if necessary to give 1 1/2 cups of liquid. Set apples aside. Return liquid to pan and blend with cornstarch, lemon juice, spices and butter. Simmer together until thickened.
Layer apples in unbaked pie shell, pour liquid in unbaked shell. Add top crust. Bake at 350 until bubbly and crust is browned.