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A Blue Ribbon Thanksgiving


In sixth-grade home economics, we were assigned to try something new around the house like doing your own laundry or washing the windows. I decided to try a new recipe.

I perused my late grandmother’s cookbook, “Blue Ribbon Recipes: County Fair Winners,” published in 1968. I made Never-Fail Pie Crust from the LaSalle Co. Fair in Illinois and filled it with Crumbly Apple Pie from the Chautauqua Co. Fair in Kansas.

It was a family hit. I made it again at Thanksgiving, and nearly every year since. The blue-ribbon apple pie tastes best warm from the oven.

Keeley LaForme, B2 Communications

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