Last year, October 16th 2010 I went to Crooked Run Orchard with my boyfriend to pick apples. Crooked Run is a bit of a trek from the city, but it isn’t the furthest orchard by far. Prices were quite reasonable and there were many variaties to choose from. Pumpkins were advertised, but the gourd lot was barren. Parking was a bit tight, but the day was crisp and sunny. After picking the apples I couldn’t believe that I had never been apple picking before! It’s such a fun activity, especially when you’re able to move at your own pace. We took our spoils home with us and made an apple pie out of the apples we picked. In my experience, picking or growing whatever produce you use makes the end product taste much better, since you know exactly what went into it.
Here is my boyfriend’s family’s apple pie recipe, which has been in his family a while.
Mom’s Apple Pie
Make dough for crust first and put in refrigerator to chill while you’re peeling the apples.
- 1 c. flour
- 1/2. c. Crisco
- 1/4 c. ice water (scant cup)
In small mixing bowl combine flour and Crisco by smashing the two together with the back of a fork until completely mixed. Add ice water and mix together with the back of the fork. Chill for an hour if possible. It will roll out better if it’s cold.
About 6 cups of Macintosh Apples, peeled and sliced.. Mound the apples up as high as you can in the pieplate to measure.
In a small bowl, mix together:
- 3/4 c. sugar (If using Splenda, only use 1/2 c. and omit the cornstarch)
- 2T. cornstarch
- 1/4 t. cinnamon
- 1/4 t. nutmeg
Add sugar mixture to apples in a large bowl and mix to coat.
Divide chilled pie crust dough into half, and roll out bottom crust on a floured board. Put in pie plate, addapple mixture, then roll out top crust. Make slits in top crust so steam can be released. Put over apples and crimp the edges. Sprinkle top of pie with cinnamon/sugar mixture.
Bake at 400 degrees for 55 minutes. You may need to put foil under the pie plate as it may bubble over in your oven!