Growing up in the Northeast, a cold day wasn’t complete without a slice of my Mother’s apple pie. As the snow piles up in the Rockies, and the wind whips through the mountains, she graciously shared the recipe with me that was handed down from her great grandmother. I know apple pie tends to be more of a Fall desert, but I thank the Lord every time I take a bite that apple pie is good for all seasons as well as the soul.
Crust: This dough makes enough for 1 double crust pie (apple) or 2 single crust pies (lemon meringue, pumpkin, etc) or 1 double and 1 single.
3 cups flour
1 cup shortening/lard
1 cup cold water
Measure flour into a large bowl, add salt. Cut shortening into flour mixture…either using a pastry blender or 2 knives.
When the mixture looks like crumbs, add the water and mix well.
Turn onto a floured counter, the dough will be sticky….roll it around in the flour. Cut dough in 1/3, with a flour coated rolling pin roll dough in the shape of a circle….lay in the bottom of a pie plate. Trim the edges of the dough to about a ¼ inch. You will need this excess to “seal” the top crust.
Slice and peel enough apples for a well-rounded pie, in Maine I tend to use Cortland, because it is a hard, tart apple grown in the Northeast. But you can use any variety or varieties that grow in your location. Mix them up, use a few varieties, makes a tasty pie!
Once the pie plate is full, rounded or even however you like your pie, sprinkle the following ingredients over the sliced apples:
¾ cup sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
Dot the filling with the tablespoon of butter.
Roll out 1/3 of the pie dough into a circle, lay it over the apple slice mixture. Trim the excess dough. Gently fold the dough edges together, top edge over bottom edge…either press with a fork, or use your fingers and pinch the edges together.
With a sharp knife, make 3, 3inch cuts in the top crust, this allows for steam to escape during the cooking time.
Bake at 350 degrees for 45 minutes or until brown.