This is by far the best sentence I’ve read in quite some time. Pies are starting to take the cake!

But he is a fairly typical pie entrepreneur: young, eager to make his mark in food and with a Midwestern pie genius lurking in his ancestry.

My sentiments exactly: Pie is far superior to cake.

I love cake.  Cake is wonderful.  But it is too easy to get caught up in the idea of cake.  When you compare the data, it is clear that pie is a better choice.

Here’s my mom’s recipe for apple pie. With pie crust recipe from Mrs. Snead (our old neighbor at 301 Hillshafer Dr.). It’s worth noting to remember to use your left over pie crust scraps for cinnamon pie crust rolls.

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Mrs. Snead’s Pie Crust

1 cup flour

1/8 t. salt

1/2 cup butter flavored crisco

3 T. water

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Combine flour and salt.

Cut crisco into flour mixture with pastry blender or fork until just blended and the size of peas.

Add water and toss lightly with fork to mix.

Gather into ball with hands and roll out using small amount of flour to prevent sticking.

Recipe makes 1 bottom crust.

For flakiest crust, freeze before using.

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My Mom’s Apple Crumb Pie

1/2 cup sugar

1/3 cup sugar

6 T. butter

1 unbaked pie crust (see above)

3/4 t. cinnamon

3/4 cup flour

enough apples pared, sliced to fill pie

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Arrange sliced apples in an unbaked pie shell.

Mix 1/2 cup sugar and cinnamon – sprinkle over apples.

Mix 1/3 cup sugar with flour.

Cut in butter until crumbly.

Sprinkle over apples.

Bake at 400 degrees for 35-40 minutes or until done.