The perfect crop

If I can make my mother in law go "How on earth did you make this crust?" I must be on to something and luckily for you I am sharing my recipe for this amazing apple pie. This is the perfect time for apple picking and I hope you have the chance to get out there and harvest what is supposed to be the best crop of the century, at least up here in Maine. We went apple picking as a family and my daughter ate more apples than she picked, which is fine with me! The orchard we went to had more apples than the branches could hold and it was a treat for the eye. Unfortunately, you have to take my word for it as the batteries in the camera died right before we arrived at the orchard. I will however share with you the view from one of the hills in the area overlooking the White Mountains of Vermont. Fall is a breath taking time in Maine and I hope everyone has a chance to make it up here in their life time. This pie recipe may take up at least an hour of your time but you won't care when you taste it.


The Perfect Apple Pie


Crust:
2 1/4 cup all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
2/3 cup chilled shortening
8-10 tbsp. cold milk

Blend the ingredients together with a pastry blender or a knife. Make sure the shortening is cold and place the mixture in the refrigerator until the filling is done. Divide into two equal parts and roll out to two circles slightly larger than the pie plate. Line the pie plate with one pie circle.

Filling:
10-12 golden delicious and cortland apples or any of your fresh favorites
1 tbsp. fresh lemon juice
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup flour
1 tsp vanilla concentrate
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom (if available)
1/8 tsp salt
2 tbsp. butter cut into slices
1 egg
sugar for sprinkling on the pie crust

Pre-heat the oven to 350F.

Slice the apples thinly and put them in a bowl. Pour the lemon juice on the apples and mix. Sprinkle the dry ingredients on top and mix well. Pour the mixture into the crust lined pie plate. Place the sliced butter on top of the apples. This is a large pie with apples piled up as high as possible. The more apples you can pile on it the better. I make mine 5" above the pie plate! Carefully move the second pie crust on top of the apples and pinch the edges together. Cut a hole in the center and little slits all around the pie. Brush the pie with an egg and sprinkle a little sugar on top. Bake at 350F for 1h 20 min. If the pie turns dark, turn the temperature down to 320F and bake a little bit longer.

Let cool for at least an hour and serve with vanilla ice cream or custard.