As a young boy< I loved watching my grandmother make apple pie. No recipe!
Pared her apples with a knife, no peeler. She could use that knife and pare the skin of off potatoes or apples just as good as using a vegetable peeler. No doubt she had lots of practice over the years.
Once the fruit pared and sliced directly into the pie plate she tasted for how sour or not the fruit was. Then she added sugar and spices over the top of the apple slices without measuring.
Every pie she made was great! I care pare ok but not like her. And I have to measure out my ingredients.
Speaking of more dying arts, what about pie crust? I still make my own and like using lard in them. But everyone I know except direct family all buy something pre-rolled at the store. The art of making pie crust is becoming a lost art too. No Pillsbury crust for me!
The difference between homemade and store bought is staggering.
Between 2:1 and 3:1 flour to butter with a pinch of salt and nutmeg
I cheat and freeze everything and then grate the frozen butter with a cold cheese grater. Very fast, very easy, very tasty