Apple Pie (w/ Bonus Pie Crust Recipe!)

Abby never fails to bring a smile to everyone’s face when she surprises the US Wellness Meats Office with one of her homemade pies. Her buttery, baked apple pie, made with good ole’ fashioned Midwest apples, is simply unmatched. The fall spices and warm aromas that fill the kitchen are cozy and comforting. When you finally get to slice and serve this pie, the deliciousness only strengthens. Who wouldn’t want a slice of that pie? It’s perfect for gifting or sharing with a close friend on a lovely vintage plate set, or if you are feeling a little less formal, there is no shame in sneaking an irresistible slice in the middle of the night under the dim glow of the overhead oven light. – No matter how you choose to enjoy, we know you will! 

Apple Pie (w/ Bonus Pie Crust Recipe!)

By; Abby Maher

Apple Pie Recipe

• 9-inch pie pan

Apple Pie Ingredients:

• Two unbaked pie crusts (see BONUS recipe below)
• 6 or 7 apples – I like to use a mix these days; I used only granny smiths for years.
• 1 squeeze of a lemon half
• ½ cup sugar – I like to shorten the regular sugar a little and make it up with brown sugar; don’t be afraid to experiment!
• ¼ cup flour
• Dash of salt
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 4 tablespoons USWM Unsalted Anchor butter
• Egg wash — 1 egg and a teaspoon of sugar

Apple Pie Instructions:

• Preheat the oven to 400
• First, we will peel, core, and slice all the apples. Apple pie used to be one that I dreaded. Peel all those apples?? Whew, that is work! But now I enjoy it! I have a fancy gadget that will peel, core, and slice the apples all at once, but I will also sit with a large bowl and peel and slice by hand, just as I remember my grandma Rita doing when I was young.
• With all your apples ready to go in a large bowl, squeeze the lemon over them. Next, mix the sugar, flour, salt, cinnamon, and nutmeg until all the apples are coated. Pour into a pie pan with one of the crusts rolled out. Add the butter to the top of the filling. Four tablespoons of butter might seem too much, but it’s not. We are butter fans here, and it makes such a delicious filling when it mixes with the sugars as it bakes!

• Okay, enough about butter! With the bottom of the pie assembled, it is time to place the top crust. You have a few options here. With the crust rolled out, you could put it on top, roll and pinch the edges together, and with your fingers, add a scalloped edge and a few vent holes in the middle with a knife; make a lattice pattern or get creative! Sometimes, I will put initials or drawings on the tops or different shapes with the crusts. Have fun! Mix one egg with a splash of water, brush onto the crust, and then sprinkle with a teaspoon of sugar.
• Finally, we are ready for the oven! Place the pie on the middle rack and cook for 40-50 minutes until the crust is golden brown and the filling is bubbling from the vents. You can cover the edges with aluminum foil if the pie gets too brown. Once the pie is cooked, remove from the oven and place on a cooling rack to allow to cool some before serving. Enjoy as is or with some vanilla ice cream!!

Pie Crust BONUS Recipe

• For a 1-crust pie:

Pie Crust Ingredients

• 1 cup flour (use what you like as far as flour; experiment with different kinds. They all yield a slightly different but tasty result.)
• 1/2 cup mix of half USWM Anchor Butter and half USWM Pork Leaf Lard, both cold
• 1/2 teaspoon of salt (I like to use Redmond’s)
• 1/4 cup ice water

Instructions

• Put your flour in the bowl, add salt, lard, and cubed butter.
• Use a pastry cutter or knife to cut the butter and lard into the flour until you have small pea-sized balls. Then, add the water and stir to combine into a ball.
• You mustn’t overwork the crust; work it just enough to form a ball/disk, then let it rest in the refrigerator for a minimum of 30 minutes.
• Roll the crust out on a floured surface until it is bigger than your pie pan. Fold in half and lift into your plan. Unfold it so that it hangs over the sides of the pan. Do not pull or tug much at your crust, getting it into the pan. Tuck the ends under the pie crust and use your fingers to go around the crust to make an indent resembling a scalloped edge. Use a fork to poke holes in the bottom of the crusts to help it vent while baking.
• For blind baking the crust for a custard/pudding pie, I like to put some foil down and line the inside of the crust before placing it in the oven. This helps the crust stay in place and not shrink up while baking. Bake with foil for 20 minutes, removing the foil for the last 10-15 minutes or until the crust is Golden, just slightly brown.
• *If you make a two-crust fruit pie, everything above is doubled, and you divide the crust in half before you roll it out. Usually, you do not pre-bake a fruit pie crust like you do for a custard pie.

We see this recipe as a true Gem. Not only is it brought to you by a person who uses US Wellness Meats products on a daily basis and works directly with the farmers, but it is a rare glimpse into Abby’s family secrets passed down through the generations. We know you are sure to enjoy every scrumptious bite of this recipe, whether you follow it to the letter or choose to add a little flare of your own to pass down to the next generation in your family. Bon Appetit – The US Wellness Meats Team 

And don’t forget to check out our Discover Blog for more from Abby and our other fantastic Monthly Featured Chef’s

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