2 pounds Cortland apples, peeled and cored
1 cup white sugar
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup all purpose flour
2 nine-inch pie crusts


1. Preheat oven to 450 degrees
2. Peel and slice apples.
3. Toss apples with sugar (white and brown), cinnamon and flour and set aside.
4. If you made your own crust, roll it out to make slightly larger in order to fit into a nine-inch pie plate.
5. Fit bottom crust in pie pan, turn in apple mixture and dot with butter. Put top crust on and crimp edges of crust together.
6. Wet hands with water and dampen top of pie. You can sprinkle with additional sugar. Puncture top with fork or create three to four slits with a knife to vent.
7. Bake 15 min. at 450 degrees, reduce heat to 350 degrees and continue baking for 45 minutes more, until crust is golden brown.

Serve warm with a wedge of cheddar cheese or vanilla ice-cream.

Recipe courtesy of Sheree DeLorenzo, Seaport Grille, 2009.

Sheree DeLorenzo learned how to make this pie from her mother, who learned how to make it from her mother, who learned from hers in Nova Scotia. It is actually a mile high apple pie since the recipe calls for putting as many apples into the pie as possible. The other ingredients are fairly simple. She also recommends sprinkling the apples with lemon if you peel them ahead of time, which will keep them from turning brown. The lemon will also give the pie a slightly tart taste which you may like. Sheree also puts a tablespoon of butter on top of the apples to further enrich the taste before putting on the crust.

Today, we're going to demonstrate for you a homemade apple pie. This pie originated from my mother. Her name is Bea Grant. My mother had grandparents that grew up in Nova Scotia, and they made apple pies, and they used nice, crisp Cortland apples they would pick in their orchard. They had a farm where they grew up.

When I was a little girl, I was in second grade. I would stand on a little chair next to my mom, and she would make the crust with me. And at that time, there was no measurements. She would take a handful of flour, throw it into the bowl. If it wasn't enough, she'd throw some more flour in. She'd throw water in, butter in.

My grandmother made pies who taught my mother. And now my mother has taught me. And I have a daughter, Judy, who I am teaching how to make the pie crust, so we're going to pass the apple pie down the line. Anybody can make it. It's wonderful. It's easy. It's fast.

Here is the pie crust. You can see how flaky it is, because it has these little cracks in the crust. So take the flour, put it right on the pin so it doesn't stick, and just lightly roll out your crust. And we're going to roll this out to a 16-inch round. I don't measure it. I just go by eye. And you can tell them what a nice crust this is. So this is going to roll out very nicely.

And you can see the flakes of butter right in the crust right here. And that's going to tell you it's a nice flaky crust for your apple pie. Then I fold this in half. And I take the pie plate. And you have to work quickly like I said because there's so much butter in this recipe that it's going to melt. This is the bottom crust, and this is all set to go.

Now, we're going to start with our filling. And we have 10 Cortland apples. They are peeled and sliced to this size. Half a cup of brown sugar, one cup of white sugar. We have a tablespoon of unsalted butter. We have three tablespoons of cinnamon, and one teaspoon of nutmeg that is going to go into our filling. Very easy, very simple, and very fast.

The reason I like the Cortland apple for an apple pie is because it's nice and tart, it takes in the sugar, and the Cortland apple is a drier apple. It's also a nice fall apple. We're going to take a Cortland apple. Slice it in half. I slice it quarterly, and then I take the core out. And the core is very easy to take out.

Actually, I can take it this way. And you just take your core right out. And so you have a clean apple. And then you just slice it and put it right into your bowl with the apples. You can have thick slices too, but I like the thinner slices because it cooks down nicer.

We're going to take the lemon, cut it in a wedge, and then you just take your lemon and squeeze it right over the apples. And this will keep the apples from browning, and it also gives it a tart taste. And what is nice about this is you can do it the night before or two hours before you're making the pie. And you can just put your lemon juice right on here, and your apples will not brown for a long time. Otherwise, you need to cut your apples and cook your pie immediately if you don't use lemon juice.

I like to take a large bowl, and you can take your apples. As you can see it's a lot of apples. This is called a mile high apple pie. And then we take our brown sugar, our white sugar, we're going to take our spices, which is our cinnamon and nutmeg, and then I just take my hands and I mix everything together.

And I coat all the apples with the sugar, and the cinnamon. And oh, the smell is terrific. You can just smell the cinnamon, and the apples, and the nutmeg, and the sugars. And you can just dream about this pie being baked in the oven.

We're going to add the apples right into our pie crust. Beautiful. Our apple pie. Look at that, huh? The more you add, the higher the pie is going to be for Thanksgiving when they cut into this. Of course, it's going to cut down. But you can add as much or as little as you like. If you want a flatter pie, you can add just a few apples. I like to add so it's very high.

Then we're going to take our tablespoon of butter and we just dab it right on the top. And this will give the apples a nice flavor in the crust, and it will make a nice, juicy, delicious pie. So just dab a little butter. You don't have to use the whole tablespoon. Whatever you think you need, just around the top of the pie.

Now, we're going to take the top crust. We folded it in half. We're going to put this right on our pie. Isn't that beautiful? OK. This is bringing back memories of my mom who passed away in 1999.

Now, we have the top crust and the bottom crust on our board here. This is a little tricky because this is such a flaky pie crust. It really, really breaks very easily. So what I like to do is roll this right under because all the juices are going to pour out of this pie crust. So you want to make sure that you have a nice seal so the seal will not be broken.

So roll this right under. And you can take some off. I just rip it right off. This is rustic, and you want to make it look rustic, homemade. You can make a crimp with a fork just like this, all the way around. I do not do the fork. Not that. I do what I was brought up with was is crimping with my fingers. And that's a rustic way of making your pie crust.

And I just put these two fingers together and push in, push in, push in. You can either make three cuts with a knife, or you can do with your fork. So we're just going to make a few cuts with a knife right here.

We're going to have some fun here and show you what I used to do as a child. My mother used to give me the extra dough, which I didn't save much today, but she gave me a lot more than I'm giving you today. And we used to play with it, and we used to just roll it out, and we can take and make a leaf.

I'm free handing this. What's nice is to use a cookie cutter. So just try to make a round pumpkin. So there is some nice designs for your pie. If you want the kids to help you in the kitchen, you can certainly do that.

Look at this apple pie straight out of the oven. This is my mother Bea Grant's homemade apple pie with a beautiful, beautiful flaky crust. Cinnamon, nutmeg, it smells gorgeous in this kitchen right now. You would love it. So I hope you enjoy. I hope you make it at home. Thank you.

Mom's Apple Pie
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