Cooking with Emily: Apple Pie

By Emily Fry

Staff Writer

Apple Pie

Apple pie is a fall staple.  Cortland apples are great for baking. They stay crisp and are sweet, but still a little tart.  Why not drive out to Ard’s and get local, fresh Cortland apples?  You can even try the corn maze while you’re there.

Pie Crust


2 1/4 cups flour

3/4 tsp. salt

2/3 cups shortening

6-8 Tbsp. cold water


1. Combine flour and salt.

2. Cut in shortening using pastry blender (although a fork can work ,too) until the pieces are pea-sized.

3. Add water 2 Tbsps. at a time, mixing with a fork.  Add just enough so that the flour mixture is moistened and can be formed into a ball.  It will seem a little dry, but that means you’ll have a flakier crust.  If you add too much water it will be tough and chewy.

4. Cover the dough and refrigerate until ready to use.


6 Cortland apples, peeled and thinly sliced

1 Tbsp. lemon juice

3/4 cup sugar

2 Tbsp. flour

1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1. Add lemon juice, sugar, flour, cinnamon and nutmeg to apples and toss to coat.

2. Divide the pastry into two balls.  Roll out one of the balls on a lightly floured surface into a circle.  The circle should be about 12 inches in diameter.  Place the pastry in the pan.

3. Fill pastry-lined pan with filling.  Roll out the other ball of dough and place on top of pie and seal the crusts.

4. Flute edges and cut slits in top layer of pastry.

5. Bake at 375 degrees F for one hour.  For the first 40 minutes, cover the edge of the pie with foil to prevent burning the edge.Remove foil for the last 20 minutes. Cool at least two hours before serving.

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