Thanksgiving parade and apple pie (Nov. 27)

November 26, 2008

If you’re heading downtown tomorrow (Nov. 27) for the Thanksgiving parade at 8:30 a.m., I’ll be there in spirit, but not in person — we’re celebrating this holiday, as usual, with my parents in Nebraska. Although the travel (15 hours’ drive time) is not much fun, once we get here it’s quite relaxing, particularly because I don’t have to do much cooking, and no meal planning.

It’s not that I don’t like to cook, or that I don’t enjoy it. I’m actually pretty good at Thanksgiving foods, especially the pies. That’s part of the problem — one summer, back before cooking demonstrations were cool, I spent a solid three months practicing pie crusts in order to win a statewide high school contest. My family was so, so, so tired of pie! However, my recipe, Sugarless Apple Pie with Whole Wheat Crust, and my demo finished in top 10, so I felt like the practice paid off, even if they didn’t — and they still don’t ask me to bring pies for anything!

But in case you’re looking for an easy, healthy pie (and I won’t say a word if you decide to use store-bought pie crusts!), this is a great recipe. You could whip it up after the parade and still have time left to watch some football on TV. Or you could whip it up while the parade is on TV — the broadcast on KMOV starts at 8 a.m. and ends around 11 a.m.

Sugarless Apple Pie
1 6-oz can apple juice concentrate
2 Tbsp. cornstarch
1 Tbsp. margarine or butter
1 tsp. cinnamon
Dash salt
5 large apples
Pastry for two-crust pie

Heat juice and cornstarch, whisking constantly until thickened. Add margarine, cinnamon and salt and remove from heat. Peel and slice apples and add to the pan of hot juice. Stir to coat all the apple slices. Pour into an unbaked pie shell and cover with the top crust. Bake at 350°F for 45 minutes. Makes one 9-inch pie.


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