Reflecting on Thanksgiving supper, I thought I would share a tried and true recipe from my best friend over in McMinnville, Oregon. She introduced me to this recipe a few years ago by telling me I was eating a pie made by a full-time mobster. Which is true.
The proper name of this dessert is Pretty Boy Floyd apple pie. The recipe was originally created by a man who lived his life robbing banks, jumping through windows, and out of speeding trains on his way to prison. I found out quite recently he was shot in a cornfield in Ohio by the FBI in 1934. Right in my home state.
On that note, he also happened to love helping his wife bake pies. Respect to a man who, unfortunately, sported a nickname he was not fond of.
I raise a slice of pie to him.
The following recipe is based on the original, but modified to be free of dairy and animal fats. I exchanged lard for both vegetable shortening and Smart Balance margarine, and used vanilla soymilk in place of cow’s milk.
I also found a few teaspoons of cornstarch in the filling to be a useful addition. Necessary after an incident last week during Friends-giving when my shirt, car, and hands got a bit too syrupy.
- 2 cups flour
- 3/4 cup vegetable shortening
- 1 teaspoon salt
- 7 tablespoons cold water
- Create the crust by working the flour, salt and shortening together in a bowl until a crumbly mixture is formed. Then, mix in cold water gradually until the dough holds together. Divide into two, roughly equal balls.
- On a floured surface, roll out one ball thin enough to line a nine-inch, greased pie pan. Roll out the second ball to form the top crust.
- Preheat oven to 450 degrees.
- 1 pound fresh Granny Smith apples, peeled and sliced
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup white sugar
- 1⁄4 cup seedless raisins
- 1 cup brown sugar
- 2 tablespoons flour
- 2 teaspoons cornstarch
- 2 tablespoons Smart Balance
- 1⁄2 cup shelled pecans
- 1⁄4 cup soymilk
- 1⁄2 cup Smart Balance
- 11⁄2 cups powdered sugar
- 1 tablespoon boiling water
- 1 tablespoon moonshine (brandy or rum also works)
- Place the apples in the lined pan. Sprinkle with lemon juice, nutmeg, and cinnamon. Spread the white sugar and raisins evenly over the apples.
- Mix the brown sugar, flour, and margarine in a bowl. When well blended, spread over the apples and sprinkle with the pecans.
- Add most of the soymilk and cover with the top crust. Seal the edges and create a unique shape in the top crust with a fork. Brush the rest of the milk on the crust.
- Bake for 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake another 35 minutes until the crust is golden.
- To make the hard sauce, cream the margarine until light. Beat in the sugar, add water, and then beat in the liquor. Serve sauce on each slice of pie.
I oftentimes find myself too lazy to prepare the hard sauce, but decided to include it here in case anyone else was feeling a little daring for the holidays. I often warm my pie slices up and top with drizzles of natural peanut butter. My classy rendition of apple slices with peanut butter.