A Family Tradition: Sharon Barber’s Apple Pie Recipe for Thanksgiving
As we approach Thanksgiving, a time for family, gratitude, and delicious food, we’d like to share a recipe that embodies all of these elements. This apple pie recipe was passed down in the family of Sharon Barber, a beloved member of our community who sadly passed away. In her honor, we are sharing this cherished recipe so that others can enjoy a taste of her family’s tradition during this season of giving thanks.
Sharon Barber was a founding member and longtime secretary of the Shenandoah Valley Black Heritage Project. Her roots in the Shenandoah Valley run deep, with her family living in the area for generations. Sharon’s grandmother, Clara Wallace, was born in Mt. Solon in 1890 and eventually lived in Harrisonburg, where her home once stood across from what is now the Friendly City Food Co-op. Sharon’s family can trace their lineage back to Benjamin Curtis, born in 1756, as well as other free-born families who contributed greatly to the local community as blacksmiths, farmers, and cooks.
This apple pie recipe, which was passed down from Sharon’s grandmother, Clara, holds special meaning for her family. Sharon’s mother wrote it down for her after many years of making it. Sharon warmly remembered how cooking was a way for her family to bond, sharing stories and creating memories around the kitchen.
“We loved everything our mother cooked,” Sharon shared with her friend, Robin Lyttle, President of the Shenandoah Valley Black Heritage Project. “She made pies, cakes, rolls, eclairs—everything was delicious. My grandmother lived where the 7-Eleven stands now. I remember watching her cook on a coal stove. My father would hunt and fish, and my mother canned everything. Those were special times, and I miss those days.”
We want to honor Sharon and her family by sharing this wonderful apple pie recipe, a perfect dessert for Thanksgiving. With its warm spices, sweet apple filling, and golden crust, this pie is a true reminder of the love and warmth passed down through generations.
For the best results, we recommend using Stayman or Winesap apples, both of which can be found at the Co-op when in season. If they’re unavailable, any sweet, soft-textured apple will work just as well. Sharon’s recipe calls for Crisco® in the crust, but any vegetable shortening, such as Spectrum™ from the Co-op, will make this pie simply delicious.
We hope this recipe brings the same joy to your Thanksgiving table that it brought to Sharon’s family.
Ingredients:
For the Crust:
2 ⅔ cup sifted all-purpose flour
½ cup Crisco® or vegetable shortening
½ tsp salt
⅛ tsp baking powder
8 – 10 T whole milk
For the Filling:
5-6 apples (Stayman apples work the best)
1 ½ cup sugar
1 tsp cinnamon
1 tsp allspice
1 tsp nutmeg
½ cup water
1 T white vinegar
1 T butter
Instructions:
Preheat your oven to 350°.
Prepare two large sheets of wax paper and set aside.
For your pie crust, add your vegetable shortening, four, salt and baking powder to a large bowl. Mix the ingredients together by hand or with a fork. The mixture will feel similar to corn meal and slightly stick to itself when it is ready. This may take 5 to 10 minutes.
Add 8 tablespoons of whole milk and mix the dough together with a fork. The dough is ready when it is crumbling but is sticking to itself. If your dough has not come together at all after adding the milk, add another 1 to 2 tablespoons until it comes together.
When your dough is ready, cut it in half. Set one half aside.
Transfer one half of your pie dough to your prepared sheet of wax paper. Place the second sheet on top.
With a rolling pin, roll your pie crust out to about 1/8th of an inch thick. This is about the height of 2 quarters stacked on top of each other.
Lay your pie crust into your pie pan and lightly press it into the pan to shape it. Trim any excess crust around the sides and set them aside.
Roll out your second pie crust using the same method as the first crust. Once it is rolled out, leave the crust between the sheets of wax paper to prevent sticking. Set both crusts in the refrigerator, placing the second crust on top of the pie pan.
In a large bowl, add your sugar and spices. Mix them together until combined. Set aside.
Wash and dry your apples. Do not peel them. Cut the apples in half and remove the core and seeds carefully.
Place the apples face-down on a cutting board and slice them thinly, between 1/8th to 1/4th of an inch thick. Place your chopped apples in your large bowl as you slice them.
When you have sliced all your apples, pour your water and vinegar overtop of them. Stir the mixture until combined. There will be liquid left at the bottom of your large bowl due to the water. This is a reminder to discard this liquid and not to pour it into your pie.
Remove your pie crusts from the freezer. Add your apple filling to the pie crust in your pie pan. Do not add the liquid at the bottom of the bowl to your pie. Spread the apple filling evenly across the pie.
Chop up your tablespoon of butter and place it across your apple filling, spreading it evenly.
Remove your second pie crust from the wax paper and drape it on top of the pie. Crimp the edges with a fork or with your fingers to seal the pie. Trim off any extra dough on the sides of the pie.
Cut several thin vents around the pie’s surface, about 6 to 8 vents. This is where you can get creative with the design of your pie. You may also use the trimmings from your earlier pie crusts to create designs or cut out shape to put on top of your pie crust.
When your pie is sealed, vented and decorated, place it in the oven. Bake it for 1 hour and 15 minutes. It should be golden brown on top and around the edges.
Remove it from the oven and allow it to cool, about 2 hours. If you enjoy your pie warm, cool for about 1 hour before serving. Serve by itself or with a side of vanilla ice cream. Enjoy!
