Nancy Herring saved this recipe from Mercy Farm, the former Christian Missionary Fellowship project in Wellington. Makes a 9-inch pie.
Ingredients
1 cup butter, room temperature
1 cup brown sugar
2 cups flour
8 large tart apples (Jonathan, Gala or Granny Smith)
2 tablespoons lemon juice
3/4 cup sugar
1 tablespoon cinnamon
1/2 teaspoon each cloves, nutmeg and ginger
1/3 cup cornstarch
1 9-inch unbaked pie shell
Directions
Cream together butter and brown sugar. Place in the refrigerator until cold, about 2 hours. Remove from fridge and blend in flour. (A pastry cutter or a wire whip works well.) Blend together until crumbly. Set aside.
Preheat oven to 375 degrees.
Peel, core, and slice apples. Place in a large bowl and pour lemon juice over the apples.
In a separate bowl stir 3/4
cup sugar, cinnamon, cloves, nutmeg, ginger and cornstarch. Sprinkle over apples and mix together so that all the apples are well-coated.
Place apples in a 9-inch pie shell. Press apples down into the crust and with your hands sprinkle the crumb topping on top of the apples, press down. Place a piece of foil under the pie to catch overflowing juice.
Bake 1 hour and 15 minutes. Juices running out of the pie is actually a good sign — it means the apples are moist and the juice is boiling. If this occurs and the top is golden brown, your pie is done.
