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Traditional New England Apple Pie

Apple pie has long been a favorite of my husband's, so a few years ago, I convinced his father (a lifelong New Englander) to share his legendary recipe with me.

Over the years, I've tweaked it a bit to our liking, and now want to share it with you. I use apple cider vinegar in the crust for a flakier crust, and serve the pie alongside a thick slick of Cheddar cheese - making it a true New England dessert!

My father-in-law prefers using Cortland apples in his pies. It is a bit of a personal decision, but you want a fairly sturdy apple that will hold up to baking and not turn to mush.

I use all different types of apples in my pies. The last pie I made with the Honeycrisp variety. I love using a blend of two or three different apple varieties, so experiment with the type of apples you like or you can easily find where you live.

I used a bit less sugar than normally called for this time since the apples are naturally so sweet, so feel free to adjust the amount of sugar, depending on the type of apples you use.

My go-to recipe for pie crust anytime I bake a pie is this Pate Brisee recipe from Martha Stewart. It's super quick and easy to make and always results in a wonderfully light and flaky crust, especially when you add a capful of apple cider vinegar with the ice water.


Traditional New England Apple Pie


10-12 baking apples (about 6 cups), peeled, cored and sliced thin
Juice from one lemon
1/3 cup white sugar, plus 1 tablespoon reserved
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon butter, cut into quarters
1 egg, lightly beaten
Thick slices of sharp Cheddar cheese on the side

Preheat oven to 400 degrees and position the oven rack in the bottom 1/3 of the oven.

With a wooden spoon, gently toss the apple slices with the lemon juice, 1/3 cup white sugar, brown sugar and spices in a large bowl. Set aside.

Roll out bottom crust and fit into a 9-inch pie plate. Pour the filling into the crust, mounding it slightly in the center, then dot with butter pats. Roll out the top crust and drape over the top. Fold over and crimp the edges, then brush with the beaten egg.

Cut vents in the top crust to let the steam escape, then sprinkle with the reserved Tablespoon of sugar.

Bake the pie for 60 minutes, covering the edges with foil if necessary to prevent over-browning, until the filling is bubbly and the crust is golden brown.

Remove from the oven and let the pie cool, then serve with a slice of sharp Cheddar cheese for the authentic New England experience!









Lattice Top Apple Pie


If you're feeling extra ambitious, try making a lattice top pie. Just cut your rolled out top crust into 2" wide strips and lay them across the top of the apple filling. 

Then cut more strips and one by one lay them perpendicular to the original strips. lifting every other original strip and laying it over the new strip.

You don't need to cut any vents since the steam will escape through the spaces between the strips. 

Brush with egg, sprinkle with sugar and bake as directed above.





Traditional New England Apple Pie


Yield: 1 pie
Author: Source: Fresh Eggs Daily
Traditional New England Apple pie recipe is best served with a slice of cheddar cheese on the side.

ingredients:

  • 1 recipe 2-crust pie dough
  • 10-12 baking apples (about 6 cups), peeled, cored and sliced thin
  • Juice from one lemon
  • 1/3 cup white sugar, plus 1 tablespoon reserved
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 Tablespoon butter, cut into quarters
  • 1 egg, lightly beaten
  • Thick slices of sharp Cheddar cheese on the side

instructions:

  1. Preheat oven to 400 degrees and position the oven rack in the bottom 1/3 of the oven.
  2. With a wooden spoon, gently toss the apple slices with the lemon juice, 1/3 cup white sugar, brown sugar and spices in a large bowl. Set aside.
  3. Roll out bottom crust and fit into a 9-inch pie plate. Pour the filling into the crust, mounding it slightly in the center, then dot with butter pats. 
  4. Roll out the top crust and drape over the top. Fold over and crimp the edges, then brush with the beaten egg.
  5. Cut vents in the top crust to let the steam escape, then sprinkle with the reserved Tablespoon of sugar.
  6. Bake the pie for 60 minutes, covering the edges with foil if necessary to prevent over-browning, until the filling is bubbly and the crust is golden brown.
  7. Remove from the oven and let the pie cool, then serve with a slice of sharp Cheddar cheese for the authentic New England experience!
Created using The Recipes Generator

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