I love the warm glow in this picture. The softness of it reminds me of the images I conjure of Thanksgivings long ago. In the foreground, cherry pie from the canning efforts of the summer. I like to use Thanksgiving as an official mark of the changing seasons. I don't open any home canned goods until preparations for the Thanksgiving feast are underway. Apple and pumpkin pie are in the background.
And here's a picture with natural lighting. I used the ingredients as inspiration for the decoration. Apples of course, and wheat since the crust is made from freshly ground flour from Soft White Wheat grown by a local farmer.
Whole Grain Pastry Crust:
4 cups Soft White Wheat flour (Pastry Flour)
1 teaspoon salt
1 1/3 cup natural vegetable shortening
1 cup very cold water
Mix together flour and salt, chill in refrigerator. Cut in shortening until mixture resembles course crumbs with some shortening still the size of small peas. Make sure the shortening isn't too soft, chill slightly if you need to. Toss water into flour mixture by tablespoonful working all around mixture. Once all the water in incorporated, toss with fork until any dry area are incorporated into moist areas. Press lumpy mixture together and work into smooth ball. This should make two double crust pies.
It's just about time to eat those pies. Something to be very thankful for.