Apple Pie

An Apple a Day

This classic recipe is a slice of delicious nostalgia. Sweet and tart Nova Scotia apples mingle with cinnamon and sugar, making it a great dessert for any time of year! Serve with vanilla ice cream or sharp cheddar for extra flavour.

Ingredients for the Filling

 6-8 apples McIntosh or Gravenstein
1 lemon Juice of one lemon
3/4 cup Sugar
1 /4 cup All purpose flour
1 tsp. Cinnamon
1/4 tsp Salt
3 tbsp. Salted butter

Ingredients for the Pie Crust

1 3/4 cups (plus one tbsp.) All-purpose flour
1/2 tsp. Salt
1/3 lb. Lard
1 tsp. Egg, beaten
1 tsp. White vinegar
Ice water
Extra flour for dusting surfaces
1 egg OR 1/4 cup cream For brushing the pastry

Photo of Apple Pie

  1. To begin making the dough, stir the flour and salt together then cut in the lard with a pastry cutter or 2 knives until the shortening is in pea size pieces.
  2. In a ⅓ measuring cup, combine one tablespoon of egg and white vinegar. Top the rest of the measuring cup with ice water. Stir gently.
  3. Drizzle the water mixture over the flour mixture, and using a wooden spoon, mix together until it forms a ball. Wrap with plastic wrap and place in the refrigerator for 1 hour. 
  4. Peel, core and slice apples, keeping as much of the apple as possible. Drizzle the apples with lemon juice, toss and set aside.
  5. In a small bowl, thoroughly whisk together sugar, flour, cinnamon and salt. Set aside.
  6. Pour the sugar mixture onto the apple slices, and toss until the apples are evenly coated.
  7. Preheat the oven to 425 f.
  8. Remove the dough from the refrigerator and cut it into two equal portions.
  9. Lightly flour the work surface and roll dough into two equal-sized rounds. Use the pie pan as a measure for the size; the pie dough should exceed the edge of the pan by 1-1 ½ inches.
  10. Put the crust base into the pie plate and fill it with apples. The apples should make a mound that goes an inch or two above the top of the pie plate. 
  11. Take the 3 Tbsp of chilled butter and pinch small pieces off and place all over the top of the apples.
  12. For the pie top, roll the remaining dough and cut  into eight straight strips. Start by laying 4 strips down all in the same direction, then start the cross section, going over and under. VIDEO
  13. Cut the extra dough off with scissors to ½ inch overhang from the pie plate, then fold the dough over the edges and either pinch or press down with a fork.
  14. Once the pie is ready to bake, brush the crust and top with either beaten egg or heavy cream. 
  15. Cover the crust with tinfoil.
  16. Bake for 50-60 minutes, or until pie is golden brown. Remove the tinfoil for the last 10 minutes of baking.
  17. Let cool for 20-30 minutes before serving.

Preparation time: 30 minutes active, 1 hour 30 minutes total
Serves: 6-8

Local Source Guide

Local Apples: Noggins Corner Farm Market, Masstown Market, Stirling Fruit Farms Ltd., or your local Farmers’ Markets of Nova Scotia.

Recipe and Photography provided by: Jessica Emin, @eatwithjessie

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