Recipes

Courtesy of Milburn Orchards in Elkton

For the filling:

6 c. Milburn’s golden delicious apples, pared and sliced

1/2 c. all-purpose flour

3/4 c. sugar

1/2 tsp. cinnamon

dash nutmeg

1/4 c. water

Combine ingredients in the order listed and set aside.

For the crust:

1 egg

1/2 c. cold water

1 T. white vinegar

1 1/2 cups Vegetable shortening

3 c. all-purpose flour

1/8 c. sugar

1 T. salt

Hand-mix the egg, water, and vinegar. In a separate bowl, combine the flour, sugar, and salt. Combine the wet and dry ingredients and mix from the middle moving outward, using your hands to blend. Add flour or water, as needed; the crust should not be sticky, but should form a ball easily. Shape the dough into two balls and refrigerate until ready to use. (Hint: The crust can be made ahead and frozen for up to one month.)

Line a 10-inch pie pan with one rolled-out crust, trimming to a half-inch overhang. Spoon filling evenly into pan. Cover with a top crust also trimmed to a half-inch overhang. Seal edges by turning under and fluting the crust (use your finger or a fork to make it decorative). Cut a couple venting slits in top crust. You can be creative and make them into the design of turkey footprints, leaves, etc.

Bake in a preheated 350-degree oven for about 40 minutes. Insert a toothpick into the apples to check for tenderness. Any bubbling juices should be starting to thicken when done.

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