Thanksgiving Pie

Humble Pie

Humble Pie by Anne Dimock. Musings what lies beneath the crust. Andrew McNeal Publishing: Kansas City.2005 (2005)

Anne Dimock

Anne Dimock

‘The Proust of pie and her remembrance of pies past. ‘

Chapter 11 Thanksgiving Pie

This is a chain letter.

Dear Friend,

You have been selected to receive this chain letter because of something you did somewhere, sometime, for someone. This act of yours mattered and was remembered with gratitude by the sender of this letter. So for a moment, sit back and delight in the surprise of being remembered for your good works. You deserve it.

This chain letter began in Afton, Minnesota, in November 1993 to celebrate and make personal the spirit and intent of Thanksgiving Day. The chain is no longer confined to November, nor to that little corner of the world where it started. Gratitude knows neither season nor boundaries.

This is not your ordinary chain letter. This chain letter will not bring you good luck. It will not make you rich, nor prevent you from cruel misfortune. You won’t get anything back from this chain letter. It’s not about getting, it’s about giving – Thanksgiving.

Unlike other chain letters, you do not have to send books, money, stamps, aprons, cards, or dish towels to a name at the top of the list. You do not have to respond within seven days or risk a lifetime of bad luck and misfortune. You do not have to weigh guilt or annoyance before hitting the delete key. You do not have to do anything at all; the chain can go on without you. But if you chose to join in, you will cause hundreds more to be thanked for something good they did in their lives. You will sleep better tonight and a friend just might cross the street to hug you rather than only wave. You will have the great enjoyment of knowing that you are part of life’s fabric and have been both the weaver and the tailor.

This pie recipe is to share because pies are important way of saying thank you. Like compliments and recognition, there are never enough good pies, and this one has all the wonder and delight of discovery of a new star. It is not a difficult pie to make. Even if you are only halfway competent in the kitchen, you should be able to pull it off just fine. Try to make this pie and deliver it along with your letter. This recipe was created as part of a traditional Thanksgiving feast, no matter where or when it is celebrated.

To keep the chain going, just copy and send this letter by e-mail, snail mail or hand delivery. There is no list of names to cross off or add to, but there is space at the bottom to write your own personal thank you. Be specific about your appreciation. Send it to no fewer than two people, for surely there are at least two people you are beholden to for something. Start your own branch and see it wind through your family, childhood friendships, teammates, work partners, teachers and coaches, former bosses, even people you don’t know. Do it now while that reckless impulse is still fresh in you. You will never regret it. And you don’t have to stop at two. You don’t have to stop at all.

If the chain is never broken, it may go around the world three times and be translated into fourteen languages, but more important, the simple act of giving thanks will assume a life of its own. And sometimes when least expected, you might receive the letter again, thanking you for a kindness you thought long forgotten. What goes around, comes around. As it should.

                                                                      With kind regards,

[your name here]

She includes this recipe, but if you have on of your own, that will work, too.

Thanksgiving Pie

Crust:

1 (9 or 10 inch) piecrust, prepared or made from scratch

Filling:

3 apples (like a Mac or other soft, applesauce variety)

1 (12 oz) package whole fresh cranberries

1 cup light brown sugar

Topping:

¾ cup walnuts

¼ cup brown sugar

1.4 cup white flour

3 tablespoons butter, softened or cut into bits

½ (or more) teaspoon cinnamon

1/8 teaspoon salt

  1. Preheat the oven to 425°
  2. Prepare pie crust and fit it into a 9- or 10-inch pie pan to make the pie shell
  3. Peel, core and dice the apples.
  4. Place the apple pieces in a large bowl with the cranberries and 1 cup light brown sugar; mix well and place into the pie shell
  5. Chop the walnuts and then add to a bowl with the other topping ingredients with the back of a large spoon to blend well.
  6. Spoon topping all over the pie.
  7. Bake at 425° for 20 minutes; lower oven temp to 350° and bake for 30 minutes more. Cover with foil if the topping begins to darken too much.

Rx pp. 91-1. Letter pp.88-90.

This is a cranberry tart, no apples - but still easy to make!

This is a cranberry tart, no apples – but still easy to make!

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Filed under Autumn, Books, Pie, Thanksgiving

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