Apple Pie

Nothing says Fall in New England better than foliage, pumpkins, cinnamon and APPLES! Here at Dysart’s we can’t wait for apple season because that means its time for apple pie! We have been using Conant’s apples for our pies ever since we can remember! Conant’s Apple Orchards (in Etna, Maine) was founded in 1945 and has grown for 67 years with over 800 apple trees and more than 20 different varieties of apples. They are locally grown apples that give that extra taste and feel of the traditional homemade apple pie!

Try our apple pie at home…

Betty Feney’s Crust
(Crust used in our Blueberry Rhubarb Pie Post)

2 pies crusts

6 cups apples, peeled and sliced

1 tbsp. lemon juice

1 cup sugar

1 tbsp. flour

1 tsp. Cinnamon

Place the 6 cups of apples into a bowl. Pour the lemon juice over the apples to prevent them from browning and bring out the sweetness.

In another bowl combine flour, sugar, and cinnamon. Pour the dry ingredients over the apples and work into the apples. Put apples mixed into unbaked crust and dot with the butter.

Place top crust on the pie and fold under the edges. Press down to bond the two crusts together. Cut three slits in the top to let the steam out.

Bake at 300° for approximately 1 hour. Check with knife to see if the apples are tender.

(*Different apples cook at different rates)

A wash of 1 egg yolk and a little milk brushed on the top of the pie, gives the crust a nice glossy look.