Colonial Apple Pie

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A few weeks ago, I shared with you all my perfect pie crust recipe. Only the crust- I never shared with you a filling to go with that pie! I figured I should share an amazing filling to go with the perfect crust.

This apple pie filling is from the same source as the crust- the book I bought when I was eight years old in Colonial Williamsburg. It’s just as amazing as the crust and has my friends and family asking me constantly for apple pie. If a pie is needed at a family gathering, I get asked to make it. Some people bake cookies. I bake pies.

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Anyway, about the apples. I use a mixture of sweet and tart apples; usually granny smith and pink lady. They get sprinkled with lemon juice, which does two things- it brings out the apple flavor, and keeps them from browning while you’re working on everything else. I slice them, and then dice them into smaller pieces. I don’t peel them- ain’t nobody got time for dat! Also my mother SWEARS that it makes the pie seem more homemade.

After the lemon juice bath, you mix together sugar and some spices (cinnamon, nutmeg, sage, etc.) to taste and toss them into the apples; throw them in the pie crust, and bake at 400 for one hour. As far as the spices go, I just sprinkle them in to taste, but I’ve included suggestions for measurements if you would prefer to use those.

You will have people coming back asking for more when you make this!

Here’s how to do it:

Ingredients
For the crust

  • 3 cups all-purpose flour
  • 1 cup (2 sticks) butter, thawed
  • 1 teaspoon salt
  • 1 eggs, lightly beaten
  • 1/2 cup very cold water; dived in half (two 1/4 cup)

For the apple filling

  • 5-7 medium sized apples
  • 3/4-1 cup sugar
  • cinnamon to taste (around 1/2 teaspoon)
  • nutmeg to taste (around 1/4 teaspoon)
  • ground cloves to taste (around 1/4 teaspoon)
  • 1/8 teaspoon mace
  • 1-2 tablespoons butter

Instructions
for the pie crust:

  1. Combine the flour and salt. Add the butter and cut the mixture with a knife or pastry blender until it is mealy.
  2. Add the egg and 1/4 cup of water. Gradually add the remaining water to make a soft pastry.
  3. chill well, at least 45 minutes and up to 3 days. (I usually chill around 2 hours)
  4. On a floured surface roll out two round crusts around 1/8 inch thick.

For the filling:

  1. Preheat the oven to 400 degrees or 375 on convection.
  2. Core, slice, and dice the apples. Place them in a large bowl and sprinkle with lemon juice. 
  3. In a separate bowl, mix 3/4 cups of the sugar and spice and gradually mix into the apples. Add the rest of the sugar if needed.
  4. Add filling to a pastry-lined pie plate and dot with butter.
  5. Add the top crust; pitch edges together and slash vents into the top. Bake for 50-60- minutes or until crust is golden brown or apples or done.

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