Photos courtesy of Salinger’s Orchard
Open since 1901 and farmed by the fourth generation of the Salinger family, this Brewster orchard grows 18 types of apples (as well as other seasonal fruits, like peaches, plums, and cherries). And while many loyal customers return year after year to drink cider and pick Ginger Golds and Empires, apple pies are king here, including apple crumb, apple walnut caramel, and this classic old fashioned version.
For the Pie Crust
¾ cup vegetable shortening
½ tsp salt
2½ cups all-purpose flour
1⁄3 cup apple cider
For the Pie
8-10 mixed baking apples, peeled, cored, and sliced ¾-inch thick
2⁄3 cup fresh apple cider
1⁄3 cup granulated sugar
½ cup light brown sugar
1½ tsp cinnamon
2 Tbsp unsalted butter, melted
1 egg
For the Pie Crust
1. In a mixer, cream shortening, salt, and flour together on medium speed until just combined, about 20 seconds. With the mixer running, slowly add the cider, and mix until a dough forms on the paddle. Do no overmix.
2. Divide dough in half, shape each half into a disk, and set aside.
For the Pie
1. Preheat oven to 400°F.
2. Mix apples, cider, sugars, cinnamon, and butter in a bowl, until the apple slices are evenly coated.
3. Dust you work surface with a few teaspoons of all-purpose flour. Roll pie dough until it’s large enough to fit a 9-inch pie plate.
4. Fit bottom crust into pie plate, then fill with apple slices, packing them firmly into the dish. Lay top crust over the apples, trim top and bottom crust, and crimp. Cut a few vents in the top crust.
5. In a small bowl, whisk a whole egg. Brush the entire top of the pie with egg, and sprinkle with sugar, if desired. Bake for 55 minutes to 1 hour, or until the juices start to run. Cool before slicing.
