Farm Stand Apple Pie
To be perfectly honest with you, this pie is a bit of work in the kitchen. But an old-fashioned pie like this is so worth the effort. When you are assembling it, it may seem like you won't be able to fit all the apples in the crust. Keep piling them on because they will shrink a lot. I had to bake my last pie for nearly 2 hours it was so big. Just check on it every 10 minutes or so after the first hour. The crust should be deeply golden brown and some juice will begin to bubble through when it is done.
Total time: 2 hours
Yield: 8 servings
12 small-medium sized green apples, peeled, cored and cut into 1/4 inch slices
1/2 cup brown sugar
2 tablespoons apple cider vinegar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon flour
Single pie crust (I use this one from Marion Cunningham)
1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable shortening
3 to 3 1/2 tablespoons ice water
2 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup packed brown sugar
14 tablespoons cold butter, cut in cubes
1. Preheat oven to 375 degrees.
2. Make the filling. Toss together apples, brown sugar, vinegar, spices and flour in a large bowl. Set aside.
3. Make the topping. In a medium sized bowl, mix together the flour and sugar. Using a pastry cutter or your fingertips, blend in the butter, until coarse crumbs form.
4. Remove the crust from the fridge and pour apples into it. It will seem like a lot of apples for that size pie, but they shrink while baking. Carefully sprinkle the topping on the apple filling, covering the entire pie to the crust edges. Place pie on a parchment-lined baking sheet and bake for about one hour or until the topping is golden brown and the filling is bubbling. If necessary, cover the crust during the last few minutes of baking to prevent burning.