Margaret Ellsworth, otherwise known affectionately as 'Nonnie' to her family, really loved cooking. She could be up early baking or preparing breakfast, sometimes for a crowd as big as twenty. At a time when they lived far from the conveniences of shops and restaurants, food came straight from the farm to the kitchen in the 1940's and 50's in Queen Creek. Nonnie was a talented chef whipping everything up from soups, to roasts, and desserts. From her extensive recipe book we chose this humble apple pie recipe to include at your table, knowing that it is not only an American staple, but comes from one of the founding families of our town. Take some sweet inspiration and a little bit of history this Thanksgiving and add it to your plate.
INGREDIENTS
For the crust:
- 2 1/2 cups flour
- 1 cup of shortening
- 1/2 tsp. salt
- 1/3 to 1/2 cup cold water
- 1 Tbsp. vinegar
For the filling:
- 3 Granny Smith apples
- 2 Gala apples
- 2 Tbsp. flour
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tsp. nutmeg
- 1 Tbsp. cinnamon
- pinch of salt
- 1 1/2 tsp. lemon juice
- 2 Tbsp. butter
- 1 egg yolk
DIRECTIONS:
1. Mix egg, water, and vinegar then add the remaining ingredients for the crust until it resembles corn meal. Set aside.
2. preheat the oven to 400 degrees Farenheit. Peel and core the apples, thinly slice them. Pour lemon juice over them.
3. In a separate bowl mix flour, sugars, nutmeg, cinnamon, and salt. Then pour over apples and mix with hands until coated.
4. Cut dough in half and place one aside, rolling out the other until it is the size of your pan.
5. Place dough in pan, pour apple filling on top, then cut up butter and place on top of apples.
6. Roll out other half of dough and place on top of apples.
7. Pinch the edges all around, then whip the egg yolk and brush it on top of the crust.
8. Poke holes into the top before baking for 20-25 minutes. When crust is golden lower to 350 degrees and bake for 25-30 minutes until bubbly.