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 at a safe arrival, tears of joy, and an instant falling in love with this tiny bundle whose spirit and personality will unfold before 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 minor changes to the recipe, creating a lighter, brighter version that suits my taste, but Anna’s inspiration remains at its heart. 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 each brings its own unique twist, making them perfect for any family gathering.

Food Processor vs. By-Hand Crust

When it comes to pie crust, I’ve learned that the food processor gives me more consistent, reliable results. The speed at which the machine mixes the ingredients helps keep everything cold — crucial for a flaky crust — and it prevents the warmth of our hands from softening the butter too quickly.

I also don’t recommend grating frozen butter. Although this technique is having a moment, the butter shreds end up too fine, which can lead to a less flaky crust. Larger, cold pieces of butter create those beautiful, delicate layers we all want in a pastry.

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.

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