Shelburne Orchard’s Apple Pie from Vermont, USA
Inroduction
About this Recipe
By: Sheridan Rogers
This recipe is courtesy of Nick Cowles, the affable owner of Shelburne Orchards in Vermont. Located on the shores of Lake Champlain, Nick grows a variety of apple trees McIntosh, Galas, Cortlands, Fujis, Mutsus) on 80 acres on his picturesque Pick-Your-Own farm. “The orchard has been in my family since the 1950′s and I have been overseeing the place for over 30 years,” he told me. “We grow apples, peaches, Marsette grapes, pumpkins, and sour cherries here. The orchard also produces cider, non-alcoholic Ginger Jack, world-famous cider donuts, cider vinegar, and we’ve started distilling apple brandy. Thanks so much for supporting farmers!”
Ingredients
- plain flour 2 cups
- butter 185g, cold, cut in 1.5cm chunks
- ice cold water 1/3 cup
- salt a pinch
- apples 8 good-sized, peeled, cored and cut into 2cm pieces (Granny Smiths are good)
- brown sugar 1/4 cup
- maple syrup 1/4 cup
- cinnamon, nutmeg and allspice to taste
- instant tapioca 1 tablespoon
- softened butter 3 tablespoons
- egg white 1
- sugar for sprinkling on top
Mix the flour, butter, water and salt in a food processor. Mix until the mixture starts to thump around, less than a minute. If you don’t have a food processor, put the flour on a cutting surface and make a pond in the middle of it for the water. Add the cut-up butter and salt. With a large knife, chop the butter into the flour, using the knife to keep the water from running off. Chop until mixed, then knead into ball, cover and chill. Meanwhile, prepare the Apple Filling: Simmer apples in large skillet with brown sugar, maple syrup, cinnamon, nutmeg and allspice and instant tapioca. Simmer until apples have softened. Let cool. Preheat oven to 180 degC (350 degF). Remove ball of dough from the fridge and cut in half. There should be enough in each half for a bottom crust and a top crust. Roll the first one out using plenty of extra flour on the rolling pin, and on the dough. When the size is right, (25cm circle for a 23cm pie) brush off extra flour and set in the pie plate. Roll out the top pie crust. Put the apple mix into the lined pie plate, slightly wet the top edge of the bottom crust, pop on the top crust, pinch and trim. Then with thumb and first finger of right hand and thumb of left hand, work your way around the crust pushing the edge between your fingers making a ruffled edge. Slice 2 holes in the top of the crust for air to escape ( everyone has his or her own design for this). OK, now into the oven for 35 to 40 minutes. I check for doneness by poking a fork through one of the holes in the top into an apple piece inside to see if it is soft but not sauce. Special Crust Treatment: Mix the softened butter with the egg white – if the butter is soft enough, it can be brushed right on the crust while the crust is hot. Brush it over the ruffles and all over the top of the pie after 15 – 20 minutes of cooking. Sprinkle sugar over this and slap that baby right back into the oven. When the pie is done, the crust will be slightly golden brown and the filling will bubble and ooz a little. Let cool. “Enjoy. Good luck, and may the force be with you!” – Nicholas. Photo courtesty of bake or break: confessions of an amateur baker
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