Apple Pie

So one day a little tarte tatin immigrated to the New World and settled on the table of a fur trapper. That little tarte stayed (as tarts are wont to do), started a family and now a few centuries later it’s as American as apple pie. . .While our apple crop this year is not as plentiful and the apples are not as large, they are still varied and wonderful.

Truth told, I don’t make many pies because it is hard for me to do what it takes for a good crust – namely, use lard or Crisco. But when the Northern Spies show up in the farm market I roll up my sleeves and make a pie. Spies are the only apple my grandma ever used for pies, so I bake – and remember.

Northern Spies

Apple Pie, Dutched

4 c. washed and sliced apples (Northern Spies)

Mix the apples with 1/3 c. sugar, 2 T. flour and 2 t. cinnamon

½ recipe 1-2-3-4 Streusel

½ recipe Aunt Linda’s Never-Fail Pie Crust

Aunt Linda’s Never-Fail Pie Crust

Warning: This recipe is just plain weird, and may cause emotional disturbance. Just close your eyes when you add the egg and vinegar. It will be okay.

3 T. butter

½ c. Crisco

2 c. unbleached all purpose flour

1 egg, beaten

1 t. vinegar

4 T. cold water

Add the flour to a large mixing bowl and cut in the butter.

Mix the egg, vinegar and water.

Add to the flour and stir, lifting the flour with a fork until it is completely moistened. (It will be sticky, keep going!)

Divide in two and roll out one half on a well-floured board. If you want a double-crust pie instead of a dutch apple, roll out your top crust. Otherwise, just freeze the other half.

Preheat the oven to 375. Sprinkle a light layer of streusel on the crust.

Layer ½ the apples into your lined pie pan, and sprinkle with streusel.

Finish the second layer, building up a dome in the center. Cover the top with the rest of the streusel.

Bake for about 45 minutes or until a skewer pierces the filling easily. If the top browns too quickly you may have to cover it while it finishes baking.