Phebe, Red Tricycle’s Atlanta Editor shares her favorite Thanksgiving recipe.

2 cups self-rising flour
1 ½ sticks butter or ½ cup Crisco
1 bag apples, sliced verrrry thin with mandoline
1 cup brown sugar
1 cup granulated sugar
1 stick butter in pats in the layers of apples and on top
½ stick butter to baste while cooking

Make the dough by mixing the flour and butter or shortening with a pastry blender or fork until it is the consistency of pebbles. Make a well in the center and add a little milk. Blend until the mixture comes off the sides of the bowl and forms a ball, adding milk in small amounts if needed. Divide dough into two roughly equal amounts, one a bit larger. Roll out the bigger one for the bottom crust and place in a pie pan.

Peel and core apples. Slice very thin with a mandoline. Layer apples in crust, adding butter, sugars and spices with each layer. Continue until crust is filled with layers of apples, butter, sugar and spices just over the top of the pan. Roll out the second ball of dough and cover the apples, crimping the sides together with a fork. Make several slits in the top. Add some pats of butter for the crust and bake at 350 for about an hour. When almost done, add more butter to the top crust for browning.

Let cool after baking for ½ hour before serving. This is good warm or cold.