Nova Scotia Apple Pie

Apple pie isn’t just for autumn! Using Nova Scotian apples, this sweet and gooey dessert is perfect for enjoying after a midsummer barbeque, or with a chilled after dinner digestif. Try topping it with Tatamagouche Ice Creamery Very Vanilla ice cream to balance the warm nutmeg and cinnamon notes with some summertime flair.


Serves 6-8

Pie Dough

4 cups flour
2 cups shortening
1 tsp salt
1 1/4 cup cold water

Apple Pie

8 apples, peeled, cored, and sliced
1/2 cup butter
3 tbsp flour
1/4 cup apple cider
1/2 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg


Pie Dough

  1. Dissolve the salt into the water and place in the freezer
  2. Place the flour in a large bowl and add the shortening; work the shortening into the flour with your fingers until you have pea-sized bits.
  3. move the dough to one side and pour in half of the water. Work the water into the dough with one hand while rotating the bowl counterclockwise with the other. The dough should come together but not be too wet. Add more water as needed.
  4. Shape the dough into 3 equal portions and form into round discs. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.

Apple Pie

  1. Roll out one portion of the pie dough on a floured surface. Place into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang. Arrange the apples in the pie crust and place back into the fridge.
  2. Place the butter into a heavy-bottom saucepan over a low heat. Once melted, add the flour and make a paste, then add the remaining ingredients and stir until the sugars have melted.
  3. Remove the pie from the fridge and pour the mixture over the apples.
  4. Roll out your second portion of dough; cut into 10 1-inch wide strips. Place 5 of the strips vertically onto the pie. Fold back the 1st, 3rd, and 5th strips to the center, then place a strip horizontally across the center; bring the vertical strips back down. Fold the 2nd and 4th strip back to the middle and place your second strip across horizontally; then bring the 2nd and 4th strips back into place. Repeat process until the lattice covers the top of the pie. Trim any ends that are longer than the 1-inch crust and tuck everything in. Crimp the edges of the pie.
  5. Preheat oven to 425F. Place the pie on a parchment lined baking sheet and put into the oven for 15 minutes. Afterward, lower the temperature to 350F and cook for an additional 45 minutes or until the apple are soft.

Local Source Guide

Local apples: Noggins Corner Farm Market, Stirling Fruit Farms Ltd.,Scotian Gold, Masstown Market, Uprooted Market & Café, or one of the many other Farmers’ Markets of Nova Scotia.

Recipe provided by: The Kilted Chef

Photography provided by: Alexa Cude (@seriouslyalexa)

This recipe is featured in our 2023 Taste of Nova Scotia Culinary Guide.

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