Giving Thanks for a Recipe for Success

In the spirit of Thanksgiving, I want to thank you for being a part of SCA.

Your support is an essential ingredient in our time-tested recipe for success: Investing today to build the conservation leaders of tomorrow.

To express the gratitude of everyone at SCA, we’re sharing another recipe that has proven successful year after year: Our founder Liz Putnam’s very own Thanksgiving apple pie.

There are no shortcuts with this dish. Even with all that we’ve accomplished together this year—including nearly 10 million feet of trail restored and more than 1 million visitors engaged in conservation —mastering the Putnam family pie crust may be our most difficult task yet!

As you gather with your loved ones to give thanks, please remember 3 things:
1. Everyone at SCA is grateful for your support;
2. It’s your support that lets us keep ensuring America’s conservation legacy; and
3. Leave plenty of room for dessert!


Dale Penny
SCA President

Liz Putnam’s Holiday Apple Pie:

Have ingredients at room temperature and treat pastry gently!


  • 4 cups thinly sliced apples (peeled) - Liz uses granny smith apples
  • Add ½ to ¾ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Make apple, sugar & spice mixture first, then move on to pastry

“Rub” together with fingers – treat gently:

  • 2 cups sifted flour
  • ¾ cup butter
  • 2 teaspoons sugar
  • ½ teaspoon salt

Mix lightly with fork:

  • 1 egg yolk (keep egg whites in a separate dish for later)
  • 4 tablespoon cold water
  • Add lightly mixed egg and water to dry pastry mixture


  • For Pastry: mix wet with dry until dough comes together
  • Shape into a ball - treat gently
  • Divide dough in half & reshape into 2 balls
  • Roll each ball on lightly floured board (sifted) to make a thin pastry/crust
  • Put one pastry/crust in dish (overlaps sides) for the bottom of pie 
  • Mix apple, sugar and spice mixture and place in crust
  • Dot mixture with small amount of butter 
  • Cover pie with other pastry/crust or cut into strips and weave across top
  • Use pastry brush to bind edges with some of the egg white
  • Crimp edges
  • If using a full crust, make air holes in crust
  • Brush crust or strips with remaining egg white and lightly sprinkle with sugar


  • Bake at 450 degrees for 10-15 min.
  • Reduce heat to 350 degrees and bake for additional 30 min. (check after 20 minutes - must be brown)

* If a hot day, roll pastry into a ball and wrap in towel then put pastry/crust in ice box for ½ hour before rolling