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National Pie Day
Published: 1/22/2008 10:45 AM
Last Modified: 1/22/2008 10:45 AM


Apple pie from the Tulsa State Fair.

Wednesday is National Pie Day, which is just about as important as National Hula Hoop Day. It is, however, a good excuse to make pie.

I celebrated National Pie Day two days early by making an apple pie. It was a weeknight, and I didn’t have any homemade dough in my freezer so I used refrigerated pie crusts. I know, I know, it’s a horror for serious pie makers – and on a pie holiday no less.

But it was great, crust and all.

I started peeling apples at about 6 o’clock, tossed them with lemon juice and then folded with brown sugar, white sugar, cinnamon and nutmeg. I dotted the filling with butter, added the top crust and threw it in the oven. By 7:30, we were eating homemade apple pie.

I had skim milk with my piece. Hey, you have to cut calories from somewhere.


Reader Comments 2 Total
JT (5 years ago)
I can't believe I missed national pie day. Should have been front page news.
Cheryl Roberts (5 years ago)
Easy Hillary Clinton Wins Primary Berry Cobler

13x11 pan
2 boxes Philsbury Piecrusts (4 single crusts) Ready to bake rolled up and found next to refrigerated bisquits.
3 lb bag of frozen berries - I like raspberry or mixed berry
1/2 c Real Lemon juice
1 cup sugar

Place 2 crusts overlapping in bottom of 13x9 cake pan or glass baking dish
Pour frozen berries into crust. Mix sugar and Real Lemon and pour on top. Cover immediately with 2 more crusts overlapping make several vent slits on top with a sharp knife. Pinch sides of crust together. Bake immediately in a 400 degree oven until top is brown and it is bubbling.

Serve warm with a good vanilla custard or ice cream.
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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