Hearth Baked Apple Pie

Due to the hard work of the Stephenson House master gardeners there has been an abundant supply of apples from the orchard this fall. On a cool day last week, I made homemade apple pie using some of the heritage apples. The final result was rather tasty and was enjoyed by many of the volunteers working that day.

Pastry

1 1/4 cups flour, plus extra

2 TBS dark brown sugar

1/2 tsp salt,

8 TBS unsalted butter, cut into 1/4” pieces and chilled

3-4 TBS ice water.

Combine flour, brown sugar, and salt in a large bowl until well blended. Add butter and work through with a fork until the mixture resembles coarse cornmeal. Add water to flour/butter mixture then press against side of bowl (if the mixture does not hold together, add another tablespoon of water). Squeeze dough into a ball then flatten and roll-out on a lightly floured surface. This recipe will make one crust. A second crust will be needed to top the pie.

Filling

1/2 cup unsalted butter

3TBS flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

2 TBS cinnamon

8-10 heritage apples

Melt the butter in a saucepan over fire. Add the flour and stir until paste forms. Add the water, cinnamon, and sugars then bring to a boil. Remove from the main heat of the fire and allow the mixture to simmer while you peel, core, and cut apples.

Place the crust in the bottom of your pie pan. 

Fill with your sliced apples, mounded slightly. Pour in sugar/ butter mixture. 

Cover with second crust. Slit top crust to allow for heat to escape during baking. 

Bake in a preheated dutch-oven until golden brown (15-20 minutes).