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A favorite (easy) apple pie

Posted by Sheryl Julian  November 21, 2012 11:42 AM

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This recipe for an open-faced farmhouse apple cream pie was sent to The Recipe Box Project (recipebox@globe.com) last year by Melinda Kessler Spratlan of Amherst. We had our doubts. Instructions called for whisking sugar, flour, and cream until smooth. We worried that this mixture, which contains 1/4 cup flour and 1 cup light cream, wouldn't set. Well it does set and turns into a pretty terrific, easy pie. You can arrange sliced apples in concentric circles or use chunks, which we prefer; they make a homier pie.

Kessler wrote, "My mother, Nelle McFarland Kessler, was raised on a farm in east central Indiana. She and her mother, Bessie, often baked pies for the farm hands when they came in from the early morning chores." Her mother also made the pie for Thanksgiving, a tradition that Kessler continues with her own family.

If you have a favorite recipe to add to The Recipe Box Project, please forward it to us. We'd love to hear from you.

Happy Thanksgiving to all our readers. We hope your table is full of good food and laughter.

 

Farmhouse apple cream pie

Makes one 9-inch open-faced pie

One 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 filling sets. Total baking time is 1 hour. Adapted from Melinda Kessler Spratlan

 

 

 

About Dishing

What's cooking in the world of food.

Contributors

Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.
 

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at recipebox@globe.com. To discuss your recipes, click here.
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