Joyce’s Apple Pie

One of my favorite poetry books is First Love and Other Poems written by Frances Woodworth Howells, a treasured birthday gift from my college roommate in 1965.

The faded, lovingly worn book jacket states, “Mrs. Howell’s poems will appeal to all who study and participate in the human scene.”

Today, one of her poems resonated with me.


Sorrow
Life’s melody is sadly out of tune
When memories must live with us too soon.

I received an email from our dear friend, Brent Bourdeau that his beloved wife and our remarkable friend, Joyce had passed away yesterday.

(Flickr photo)

So many pictures of healthier and happier times in Mammoth Lakes, California whirled though my heart and memory. However, my heart sings and I smile picturing Joyce and Noah, our youngest son, preparing “Joyce’s French Candied Apple Pie” together. The comforting aroma and sweet flavor of Joyce’s desert is the delicious and loving essence of her life, which she joyfully shared with her family and those of us who were privileged to be her friends.

The following is my loving tribute to Joyce and our “family” friendship.

“Joyce’s French Candied Apple Pie”

Pie filling
½ C. Sugar
2 T. Butter
2 t. Flour
Cinnamon to taste
¼ C. Lemon juice

Mix together and pour over 6 large pealed and sliced Pippin or Granny Smith apples

Topping
½ C. Hard butter
½ C. Brown sugar
1 C. Four

Mix in food processor until crumbly.

Pour apple mixture into a pie shell or butter empty pie plate. Press Topping onto the apple mixture. Bake at 350 degrees for 1 hour. Place aluminum foil under the pie plate to catch the hot bubbles from pie filling.
Serve warm or à la mode with French Vanilla ice cream.

Enjoy! 

    Sheila Glazov – Author. Speaker. Educator.

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