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Sharon’s Apple Pie!

Apple Pie
Photo by Sharon Buck

With all of the apples we picked on Sunday at the Apple Farm in Fairfield, I need to get some good use out of them! I have always been envious of people who make the apple pies at the fairs that win the blue ribbons. I don’t believe I’ll ever be creative enough to make such a beautiful looking pie but at least mine tastes good!

The apple cake I made was pretty easy but everyone has an opinion on apple pie. Some add extra cinnamon or a little extra lemon juice to their taste. Each apple pie is different. I got my recipe from the Boston Cooking School Cook Book. No matter how many times I make it, it always come out different.

What’s really cool is that I told Chad I was baking an apple pie for him to take to work tomorrow. Yesterday at lunchtime, he told the men he works with at Maine Oxy in Auburn. I received a call yesterday afternoon from him that said “The guys want to know if you are really making an apple pie. If you are, they want to bring vanilla ice cream.”  Apple pie is NOTHING without the a la mode!

Enjoy guys! And I hope you all enjoy the recipe! It reminds me of my mom’s…and that’s the best kind!

Apple Pie I

4 or 5 sour apples 1/8 teaspoon salt
1/3 cup sugar 1 teaspoon butter
1/4 teaspoon grated nutmeg 1 teaspoon lemon juice
Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.

Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.   

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