Many years ago…maybe ten…I baked my first pie.  It was pumpkin and it was tasty, but it was not a crust made from scratch.  You see, I’d been told by many that making piecrust from scratch was too difficult and time-consuming.  And that Pillsbury  refrigerated crust IS awfully tasty.  I’d hear horror stories about others spending hours working on piecrust only to have it fall apart before they could get it in the pie plate.  And it didn’t taste so good.  That was really enough for me.

Until this weekend.

I had picked up a magazine at a Tractor Supply Co. a few months back called Mary Janes Farm.  What a great little magazine about country life and organic living!  Loved it.  Anyway, there was a recipe for a homemade piecrust that didn’t sound too difficult.  I set aside the issue for when I had a chunk of time to work on it.  That chunk of time came this past weekend.

I knew I had apples….yummy granny smiths and galas (my favorites!).  And I was fairly certain I had all of the ingredients.  So I set out to give it a try.

It was easy!  You wouldn’t believe how easy.  Flour, salt, butter, cream cheese…and that was it.  It rolled out easily, although I chose to make it a little thicker than Pillsbury would approve of.  And it was tasty, too.  I’m not trying to toot my own horn, this was my husband’s proclamation.  He LOVED it!  All I did was follow the recipe.  I certainly can’t take credit for how tasty it turned out to be.

 

My first homemade piecrust...unbaked.

 

 

And baked.

 

 

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