Apple Crumb Pie with Brigid Yeomans
Brigid Yeomans with granddaughters Kate and Hannah
About Brigid: Brigid is a nurse, a businesswoman, a mom and an grandmother. And to those who know her well, part nun. Sister Mary Brigid has a habit of always feeling guilty about not doing enough. She's trying to get past that. And she feels guilty she hasn't gotten any further along with that.
After growing up in Chicago's western suburbs, she met Steve Yeomans while she was in nursing school and he was studying to become a chiropractor. They moved to Green Lake so that Steve could take over as third-generation owner of his father's chiropractic practice in Ripon, where Brigid runs the business end of things. They raised their three children here, two daughters who are now taking the big cities by storm: Chicago and New York, and a son, father of her grandchildren--all thankfully living closer to home.
When she is not working, entertaining, or taking Steve water skiing, Brigid volunteers her time at Town Square and is a friend extraordinaire. She is one of those people who always stops in or gives you a shout just because she's thinking of you. When we're all so busy getting-things-done, Brigid knows that friendship is always something that needs to stay at the top of any to-do list.
Brigid's kids like to tell her how "Retro" she is. Today, she's baking us a Retro dish, Apple Crumb pie. Of course, she's clad in a Retro polka dot dress. And she and her granddaughters are wearing Retro aprons, a handmade gift (so retro!) from her good friend, Connie Willett.
From the cookbook given to her by her mother in law on her first Christmas with Steve
Pie!
APPLE CRUMB PIE
From the kitchen of Brigid Yeomans
You will need:
1 9-Inch Unbaked Pastry Shell
6 Cups Pared, Sliced Apples (5-7 Tart Apples)
1 Cup Sugar
1 Tsp. Cinnamon
3/4 Cup Flour
1/3 Cup Butter or Margarine
Making the Dish:
Place sliced apples in unbaked pastry shell.
Combine 1/2 cup of the sugar with cinnamon; sprinkle over apples.
Combine remaining 1/2 cup sugar with flour; cut in butter or margarine until crumbly.
Sprinkle crumb mixture over apples
Bake at 400 for 40 minutes or until apples are tender.
Cool. Serves 6-8