Enfield Shaker Apple Pie
ENFIELD SHAKER VILLAGE, NEW HAMPSHIRE
6 cups apples (3 cups McIntosh and 3 cups Cortland)
Juice of 1/2 lemon
1/2 cup granulated sugar
1/2 cup light brown sugar
1/4 teaspoon nutmeg
2 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoon unsalted butter
Unbaked 9-inch pie crusts (2)
Preheat oven to 375 degrees Fahrenheit.
Line a 9-inch pie plate with pie crust dough. Wash, core, peel, and slice apples into a uniform thickness and place them in a large mixing bowl. Toss apples with lemon juice. In another bowl, combine the sugars, cinnamon, nutmeg, salt, and flour, then sprinkle over the apples and toss to coat. Melt butter and pour over the filling mixture, stir, then turn apple mixture into dough-lined pie plate. Cover mixture with a top pie crust (solid dough with slits cut to release steam, lattice work, or decorative).
Cover edges of crust with aluminum foil or a silicone pie crust protector and bake for 25 minutes. Remove the edge protector and bake for an additional 20-25 minutes or until crust is golden brown and filling is bubbly. Allow pie to cool completely on a wire rack before slicing. SERVES 8.
COOKING SUGGESTIONS: You may make your own pie crusts or purchase a ready-made refrigerated pie crust. For best results, let refrigerated crusts stand at room temperature for 15-20 minutes before unfolding and use a glass or dull-metal pie pan.
This recipe was adapted for Enfield Shaker Museum from a 19th century Shaker Apple Pie recipe. The original recipe did not specify a type of apple, but we have found that a mix of McIntosh and Cortland apple is a delicious combination. We substituted flour for cornstarch, reduced the amount of ground nutmeg, and added ground cinnamon.