What? You haven’t heard of a Thanksgiving Tree before? Don’t worry, many haven’t.Read More
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Why wait until after Thanksgiving to enjoy a turkey sandwich with all of the fixings when you can make up and serve Thanksgiving turkey sandwich sliders as part of the meal? I did just that when entertaining a crowd for a Thanksgiving brunch.Read More
Here it is, our first New England apple pie of the season, but not the first this year. I have already made a pie a few weeks ago, during a visit to our Maine house; we both got a craving for apple pie due to a drop in the temperatures and fall was in the air.
Now to be completely transparent, the apples I used for this apple pie recipe are store bought McIntosh apples. I purchased a bag with the intent of eating them one at a time and putting them in lunch bags, but when my Mr. saw the bag, he begged for a pie and offered to drive me to the store to purchase pie crust. Now that is a man that wants a pie bad, so how could I not! So off to the store we went!
The funny thing is, once I got back in the car, he and my step-daughter had decided we were going to head out and get cider donuts at a local apple farm. I figured once we got to the farm I would buy apples there, but what a zoo it was! Just getting the donuts was a 25 minute wait in line and I was anxious to get back home to play in my yard and work on our New England fall entrance adorned with pumpkins and mums. It was a glorious second day of fall! The weather was a cool 59 degrees, everyone was wearing jackets and sweaters, and the sun was shining. It could not have been a more perfect text book New England fall day.
On a side note, I have been searching for black and white buffalo check napkins and I finally found them in a shop in Rangeley, Maine, but if you have been looking too, I found the exact same ones through one of my affiliates and you can get more information or order them here by clicking the highlighted link.
Okay, now that I have bombarded you with my apple pie photos, let’s get to the delicious apple pie recipe that I have been making for as long as I can remember. That said, I still have to follow my own recipe. How times have changed. Sometimes I grab my recipe book or box off of the pantry shelf and other times I open my laptop.
PS: It’s a lot harder to clean flour off out of laptop keys :-).
Recipe Ingredients for the Best New England Apple Pie:
3/4 cup of light brown sugar
1/4 cup of all-purpose flour
3/4 teaspoon of ground cinnamon
Freshly ground nutmeg, to taste (Feel free to use nutmeg already ground)
7 medium apples, peeled, cored and thinly sliced
1 lemon juiced
3 tablespoons butter, diced (I like to use salted butter)
Egg wash for brushing the crust
Sugar for sprinkling
2 boxes of roll-out pie crusts totaling 4 crusts. For this pie and leaves I used Pillsbury.
3 tablespoons butter that has been diced (I like to use salted butter)
Egg wash for brushing the crust (This is an egg and water mixture. I have also used an egg substitute with a bit of water)
Sugar for sprinkling (For this recipe, I found a vanilla sugar at one of my local stores)
Preheat oven to 350 degrees F.
Directions to make your homemade New England Style Apple Pie
For your apple pie filling:
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
In another bowl, sprinkle apples with the juice of one lemon and blend together.
Blend the sugar mixture into the apples to evenly coat them and set aside.
Place one of the circle pie crusts into a pie dish and lightly press the dough into the pan crease.
Mound the apple and sugar mixture into the pie pan that has already been lined with your apple pie crust dough (keep in mind your dough will shrink a bit while cooking, so don't be shy with the dough on the edge).
Dot the filling with the cubed butter.
Place the second pie crust on top of the apples and press the edges of the two crusts together.
With your additional pie crusts: roll out the pie crust and cut out shapes of your choice. For this Fall New England apple pie, I used a maple leaf and an oak leaf cookie cutters.
Lightly brush on some of your egg wash on the pie crust and adhere your leaf.
Once your leaves are on, lightly brush the top of the pie with egg wash. If you would like, you can score some leaf veins into the pie crust to make them look a bit more realistic. I could have been a bit more precise, but my Mr. was being very patient waiting for our pie to be put in the oven.
Sprinkle with sugar, cinnamon sugar, or like I did on this particular pie… vanilla sugar.
Pierce the top with a fork or sharp nice to create a few vent holes for steam to escape.
Bake pie for 45 minutes or until golden brown. Let rest 20 minutes before slicing.
When I posted my most recent photos of these New England style fall pumpkin topiaries, I only had two showing since I thought the three I had made for our previous home would overwhelm the portico, but once I added the mums, the three worked perfectly.Read More
This peach and apple sangria recipe was originally created in the fall to usher in September and kickoff the start of my autumn decorating and cooking, but this would be just as delicious as a spring or summer cocktail. I would just leave out the cinnamon stick.Read More