an apple (or just half an apple if a whole one looks like too much -- I use green apples)
1 stick Crisco-bar or 2 sticks butter (16 tablespoons total)
1 teaspoon baking soda
1.5 cups brown sugar (may substitute white sugar)
a couple glops of honey or maple syrup
a gurgle of vanilla (2 tablespoons if you're picky, but more is good)
lots and lots of cinammon (add until the dough is a rich light-brown color)
optional nuts (I like walnuts)
2.5 or so cups of flour
Dice apple into cubes about 5-10 mm per side. Lay apple cubes on baking tray.
Set oven to around 300 degrees F, and put apple tray in for about 15 minutes
or until they are slightly soft. Let apples cool a little before adding them
Melt Crisco in a large bowl. Add in everything but the flour and apple pieces.
Mix. Add flour and apple pieces.
Mix some more.
Add extra flour until dough doesn't stick to fingers too much.
Also need a standard graham-cracker pie crust. Available pre-made at the grocery store.
After mixing all ingredients, press dough into graham-cracker pie crust,
about 1-2 cm deep (don't make it too deep or it won't cook evenly).
Extra dough can be used to make cookies.
Bake 20 or so minutes at 375 degrees F. I don't actually know how long it takes to cook -- test it periodically with a toothpick in the center -- baking is done when toothpick comes out clean.
Slice and serve like any other pie.
As with any cookies, this keeps best if you keep it covered. In fact, I usually find that it's even more consistently moist and chewy after being covered for a few hours.
Share the joy with others.
Share your stories of burnt pie crust and gooey inconsistent cooking with Tom.