Archive for September, 2020

Blue-Ribbon Apple Pie

Wednesday, September 30th, 2020

Tammy Hicks of Charlemont, Massachusetts, won first prize for this pie years ago at the Cummington Fair. I’m sure Tammy’s version of the pie looked a lot more polished than mine; as you can see from the photo above, my pastry was a little spotty.

My pie tasted good, however, and I’ll trade a spotty but delicious crust for one out of a box any day!

I found the recipe in a lovely family recipe book Tammy’s mother, Pat Lowell, helped put together, Mangia. The book pays tribute to Pat’s grandparents, who came to this country a century ago from an area of Switzerland where Italian was spoken. (It is now part of Italy.)

Mangia nicely blends family history and recipes. Pat and Tammy told me that they cherish the book particularly in this pandemic year, when they can’t have their usual large family reunion. The book connects them to the people they love.

Tammy says she likes to use Paula Red apples for this recipe. I used my favorite assortment of apples, those from various trees in my neighborhood.

Tammy’s Pie

Ingredients:

for the pastry:

2 cups flour
1 teaspoon salt
2/3 cup vegetable shortening
5 to 7 tablespoons cold water in ice cubes

for the filling:

6 to 8 cups peeled, sliced apples
1 cup sugar
2 tablespoons flour
1 teaspoon pie spice
1 dash cinnamon
1 dash nutmeg
2 teaspoons butter
milk or cream as needed

Instructions:

Begin by making the pastry. Sift together the flour and the salt. Cut in the shortening with a pastry knife or blender, 1/3 cup at a time. Add water, a tablespoon at a time, and mix until the dough begins to stick together.

Turn onto a floured board and form into a ball. Cut the dough in half, wrap the halves in plastic wrap, and refrigerate.

While the dough refrigerates, prepare the apples. Take half of the dough and roll out your bottom crust. (Leave the other half refrigerated until you are ready to use it.) Fit the crust into a 9-inch pie plate and fill it with the apples. Mix the sugar and flour with the spices, and pour them over the apples. Top with the butter.

Preheat the oven to 400 degrees. Roll out the top crust, and adjust it over the apples. Crimp the edges, using a little water to seal the crust. Cut steam vents in the top crust and brush a little milk or cream on top.

Cover the crust with foil, and bake for about 50 minutes. Remove the foil for the last 10 minutes of baking to brown the crust lightly—or even a bit longer. Serves 6 to 8.