For the last 37 years, two Rhode Island families go on an annual apple picking trip. It started with neighbors, one with a toddler, one on the way. Today those moms, their kids, and their children’s children continue the tradition. Once they have picked the apples, rode the tractor and munched on apple cider donuts, the pie making begins.
The same recipe, the same assigned stations and same delicious, autumnal result.
Better Homes and Gardens Old Fashioned Apple Pie
Makes 6 to 8 serving
Pastry for Double Crust Pie
Note: Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6tablespoons cold water
Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
- 6 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- dash ground cloves
- 1 tablespoon butter or margarine
- In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
- Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
- Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
- To prevent over-browning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with vanilla bean ice cream.