VERA’S APPLE PIE

By Vera Nicewicz of Nicewicz Farm
Bolton, Massachusetts
nicewiczfamilyfarm.com

Makes 2 double-crust pies and 1 single-crust pie with crumble topping.

Pie Crusts
4 cups unsifted flour
2 teaspoons salt
1 tablespoon sugar
1¾ cups Crisco
½ cup water
1 egg
1 teaspoon vinegar

Mix together the flour, salt and sugar. Cut in Crisco until pea size. In separate bowl mix together water, egg and vinegar. Add this to flour mixture and form into 5 equal balls. Chill for 1 hour.

Apples for All Three Pies
10–12 large apples: mostly Cortlands with a few McIntosh
½ cup sugar
1 teaspoon of cinnamon
Some milk

For Each Double Crust Pie

Peel, core and slice apples. Roll out one ball of dough to fit and overhang
pie plate. Place sliced apples on top of dough evenly.

Mix sugar and cinnamon in a bowl and disperse over cut apples.

Roll out second ball of dough for top crust, enough to overlap bottom.

Brush bottom crust edge with water and cover apples with top dough. Trim dough edges evenly, press edges together and crimp for desired edge. Brush top with a little milk and cut in steam vents.

Preheat oven to 375 degrees. Bake on bottom oven rack for 10 minutes, move to middle rack for 35 minutes more or until apples are tender and crust is a golden in color.

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Single-Crust Pie with Crumble Topping

Topping
1 cup rolled oats
¾ cup brown sugar
1 cup unsifted flour
½ teaspoon cinnamon
1 dash sala
⅓ cup butter

Roll out one ball of dough to fit and overhang pie plate. Place sliced apples on top of dough evenly.

Mix topping ingredients into a bowl and cut in butter until crumbly.

Sprinkle over apples and cover them evenly. Trim overhanging dough evenly, crimp for desired edge.

Preheat oven to 375 degrees. Bake on bottom oven rack for 10 minutes, move to middle rack for 35 minutes more or until apples are tender and crust is a golden in color.