A Miraculous November

Birth, life, and death are everyday occurrences, yet they are mysterious and miraculous. I was born in the first week of November. Twenty-three years later, my son was born on my birthday. And this year, on that same day, my first grandchild—a baby girl—was born.

The day of her birth, I was on pins and needles—an emotional wreck, really. I worried about my daughter-in-law and the baby, hoping for their safety. I thought about the soon-to-be parents who would begin their next adventure in life with all the joy and challenges that come with it.

When a baby is born, there are so many complex feelings: relief upon a safe arrival, tears of joy, and an instant falling in love with this tiny bundle whose spirit and personality will unfold in front of us in the years to come. This holiday season has indeed been ushered in with the gift of life.

Anna’s Apple Pie

Many years ago, my mother-in-law, Anna, taught me how to make apple pie, and it quickly became my son’s favorite dessert. We will spend Thanksgiving with the new family of three, and I plan to make this for our celebration. Over the years, I’ve made little changes to the recipe, creating a lighter and brighter version that suits my taste, but Anna’s inspiration is still at the heart of the recipe. It’s sweet and tart, with warm notes of cinnamon, nutmeg, and vanilla that fill the house with the most delicious aromas.

Variations to Suit Every Occasion

I’ve made many versions of this recipe over the years, adapting it to suit different moods and occasions (I’ll be adding these other recipes shortly):

• Apple-Cherry Pie
• Apple Streusel Pie
• Apple-Blueberry Pie
• Apple Galette

Sometimes, I toss dried cranberries or raisins into the apple mixture for a little something extra, as I did in the pie in the photos. These variations all stem from the same base recipe, but they each bring their own unique twist, making them perfect for any family gathering.

Why I Love Making Pie Crust by Hand

When it comes to the crust, I prefer making it by hand instead of using a food processor. It only takes one bowl, so there’s less cleanup, and I think the result is lighter and crispier. Pressing the butter into the flour with my hands gives the dough a texture that’s hard to replicate with a machine. That said, a food processor works wonderfully and will still give you a buttery, flaky crust. Either way, the crust is the foundation of this pie, and it’s worth taking the time to make it just right.

I don’t recommend grating frozen butter. Although this technique seems all the rage, it cuts the butter into too small of shreds, resulting in a less flaky crust.

Anna’s Apple Pie – A Family Tradition

As I bake Anna’s Apple Pie this Thanksgiving, I’ll think of the generations who’ve enjoyed it before and those who will enjoy it in the years to come. Someday, I hope to have the chance to teach my granddaughter to make it so she can carry on the tradition.

Whether celebrating the holidays or just spending time with loved ones, I hope this apple pie recipe becomes part of your family’s story, filling your home with warmth, joy, and the sweet aroma of apples and spices baking in the oven.

Enjoy!