Since this site is not only about growing organic but also eating, I want to share this recipe with you.  Apples are of course in season and can be found organically all year-long.  If you are lucky enough to have grown your own,  multiply the recipe and you can freeze the whole unbaked pie or just the filling frozen in the pie pan you plan to use later and then when it is frozen pop out and place in gallon sized zip loc bags and store in the freezer for later.  Bake the whole frozen pie frozen do not thaw first.It will just take longer to bake

I have never found a recipe for Apple Pie Like my Mother made and quite frankly never found anyone’s pie to equal hers except mine (which of course is hers.) She never measured anything so I had to get her to do that a time or two so I would have an actual recipe. What in my opinion makes a fabulous pie is flaky pastry, a crisp bottom crust,..I hate soggy bottoms on pie-ruins the whole thing, and apples baked into an carmelized yumminess. No half-cooked chunks of apple for me please. Like all exceptional things this pie takes time.

Start at 420 Degrees for 20 minutes on the center rack and then reduce to 350 for an additional 60 to 75 minutes until you see the juices bubbling and a knife inserted into the center of the pie goes in almost no resistance. You want the apples soft and Carmel colored. The juices may leak if you don’t seal the edges well so place some foil on the shelf below to catch any juices. If the edges are getting too brown place a piece of foil with the center removed over the pie to protect the edges. When it is done place on a rack to cool. Because the apples are cooked longer than usual there may be a space between the apples and the upper crust. When it is cool place both hands on the top of the pie and gently push down until the upper crust contacts the apples. The crust may crack but not to worry no one will care. It will still slice and hold its shape beautifully.

***Make your pastry first so it can chill for 2 hours before you roll it out

Now for the Recipe.

Apple Filling

6 Cups Packed Thinly sliced apples.Use Macintosh if you can find them or Golden Delicious – 6 or 7 apples

1 Cup packed brown sugar

2 TBsp Minute Tapioca

1/2 tsp Salt

1 TBsp Cinnamon

Juice and pulp from 1/2 orange

1 TBsp butter melted

Mix all together and let stand for 15 minutes before filling the pie shell

Pie Crust.  Ingredients   Do This Before you make your Filling

2 Cups  Unbleached All purpose Flour  I Use King Arthur or Gold Medal fluff up flour before measuring by stirring the flour or shaking your cannister.

3/4 cup chilled Crisco Shortening

1 tsp salt

4-8 TBsp ice water  Averages 5 and depends on the dryness of your flour.  Original recipe from my Mother Helen Sahly.

Method –  Follow directions in the following Video. This is pretty much how she did it.  Merry Christmas.  Enjoy


How to Make a Pie Crust from AllRecipes Youtube 12/6/2010