In our region apples had a very good year and the trees were loaded! While we don’t have apple trees on our property we have a few people we call “apple angels” that let us come pick their trees when there is an over abundance. I processed about 4 bushels of apples this season into apple sauce, apple peel jelly, apple pie filling, and I made my personal best record of fresh apple pies. My apple corer peeler had seen a lot of action, so much in fact that I’ve actually began to enjoy the monotonous task to the point that its almost become a zen thing for me. I just fill the sink with apples, give them a nice swishing around in fresh water with a splash of vinegar and start cranking away, often forgetting to count out the apples as I go. To make sure I’ve got enough apples prepared for the empty pie shells waiting to be filled on the counter I find that going through my apple scraps and counting cores works perfectly for when I’ve zoned out and forgotten to count. Or you could just count them out ahead of time…I just like to live on the edge apparently.
I’ve even roped my kids into helping! Little O enjoys it just as much as I do, and Jake likes to crank in the wrong direction. The other night O helped me peel and core a whole bushel of apples! We made 7 apple pies and the rest of the apples were loaded onto the trays of my dehydrator and dried into what is probably one of our favorite snacks.
I’d like to share my apple pie recipe with you, its got to be my favorite apple pie I have ever eaten…maybe it simply tastes so good because I made it myself, or maybe it really is The Best Apple Pie Ever. I do know this: So long as you bake it, it will always be the best.
The Best Apple Pie Ever
For the crust:
• 1-1/2 cup flour
• 2 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoon + teaspoon cold lard or Crisco
• 1/3 cup butter
• 1/4 cup cold water
1. Add all ingredients to a large bowl, using a pastry blender or fingertips work the lard into the flour, then slowly add water continuing to blend until dough begins to stick together.
2. Roll into a ball and turn out onto plastic wrap and chill up to 3 hours.
3. Before baking, remove from plastic wrap, roll dough out, and place in pie pan.
For the Filling:
6 Apples (a variety of tart and sweet)
1 ¼ tsp Cinnamon
¾ cup Sugar + more for top
Sprinkle of Nutmeg
½ tsp Vanilla
1 Tbs Lemon Juice
3 Tbs Minute Tapioca
1 whole egg beaten for top
1. Fold all ingredients together.
- Pour into prepared crust, apply top crust in your preferred method.
- Brush top with beaten egg & sprinkle with sugar.
- Place pie on a cookie sheet, cover top in foil. Bake at 425 for 20 minutes, remove foil. Reduce temperature to 375 and bake for 25 minutes.