The title holds promise, don’t you think? Generally I don’t proclaim anything perfect. My first bite of this pie years ago made me rethink that rule. The trick is thickening the residual liquid from the apples. Oh, wow!

I used apples I had purchased towards the end of the farmer’s market. They lasted well stored in the garage.

The crust recipe combines butter and shortening. I will confess it’s much, much better when your son makes it.

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Golden Delicious Pie Perfect

Yield: 8 servings
Preheat oven: 450 degrees

Preparation time: 1 hour

6 to 8 Golden Delicious apples, peeled, cored, and sliced 1/8 inch thick (7 cups)
2 tablespoons fresh lemon juice
3/4 cup sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons all-purpose flour

Pastry for 9 inch double crust pie

1 tablespoon butter

Place apples in large bowl and sprinkle with lemon juice. Combine sugar, cinnamon, nutmeg, salt and flour; toss with apples. Stand two hours, stirring occasionally. Drain liquid into small pan; set aside. Spoon apples into pastry-lined pie pan. Dot with butter. Cover with top crust. Seal edges; flute. Make 5 or 6 long open slits for steam to escape. Bake 15 minutes. Reduce heat to 350 degrees; bake 40 to 50 minutes or until apples are tender. Cook apple liquid over low heat, stirring constantly, until thickened. Pour into baked pie through open slits. Let stand 1/2 hour before serving.

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Favorite Pie Crust

Preparation time: 15 minutes

Yield: 2 crusts

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup shortening
1/3 cup ice water

Sift flour and salt together in large bowl. Cut butter and shortening into flour until mixture resembles pea-sized coarse meal. Add water, one tablespoon at a time, and toss to moisten until dough forms ball. Chill in freezer 10 to 15 minutes; roll out on floured surface. Transfer to pie plate; push sides down and crimp edges attractively.

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The pie recipe is from Sounds Delicious and found on page 191; the crust recipe is on page 188. Sounds Delicious was published by the Volunteer Council of the Tulsa Philharmonic Society, Inc., in 1986. I tested recipes for the book and later served as the cookbook committee chair. The Tulsa Philharmonic disbanded in 2002.

Copies of the book can still be found online. The cookbook is highly recommended.