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Farmhouse apple cream pie

November 16, 2011
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Makes one 9-inch open-faced pie

We were intrigued by this tart sent in by Melinda Kessler Spratlan of Amherst. “My mother, Nelle McFarland Kessler, was raised on a farm in east central Indiana,’’ she writes. “She and her mother, Bessie, often baked pies for the farm hands when they came in from the early morning chores. This is her recipe for apple pie. My mother always baked it for Thanksgiving dinner, and I have continued the tradition in my family.’’ We tried the pie with chunks, and then with thin slices arranged in concentric circles, and far preferred the homier, chunkier look.

1  9-inch unbaked pie shell, chilled 

3  or 4 large tart cooking apples (such as Cortland or Mutsu), peeled, cored, and cut into 1 1/2-inch chunks 

3/4  cup sugar 

 Pinch of salt 

1/4 cup flour  

1  cup light cream 

1  teaspoon vanilla extract 

2  tablespoons butter 

 Ground cinnamon (for sprinkling) 1. Set the oven at 400 degrees. 2. Pile the apples into the pie shell.

3. In a bowl, whisk together the sugar, salt, and flour. Add the cream and vanilla and mix until smooth. Pour the mixture over the apples. Dot the top with butter and sprinkle lightly with cinnamon.

4. Bake the pie on the lowest rack of the oven for 15 minutes.

5. Lower the oven temperature to 375 degrees and continue baking for 45 minutes or until the pie sets. Total baking time is 1 hour.

Adapted from Melinda Kessler Spratlan

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