I have been making pie for as long as I can remember. There is nothing better than the union of buttery, flaky pastry with sweet, juicy fruit. As a Annapolis Valley girl, there is nothing better than fresh, hand picked Annapolis Valley apples. My favourite pie to make is apple and based my loyal pie lovers, a favourite pie of many! I picked a bushel or two of apples this Canadian Thanksgiving weekend near the Old Orchard Inn, in Greenwich, Nova Scotia and have already made a pie, turnovers and applesauce.
I NEVER deviate from the Crisco No Fail pie crust recipe and use whatever apples are in season. If I get a choice, I go for Honeycrisp or Gravenstein variety. My secret to a juicy, creamy filling is a few special ingredients. I use lemon juice, vanilla and flour to create a thicker consistency to the apples. I also brush the top with an egg yoke and cream mixture to make an even more golden crust.
See the recipe below and I believe this is your prize-worthy pie recipe. Enjoy!
Annapolis Valley Apple Pie
1 double crust recipe – Crisco No Fail pie crust (chill dough 20 minutes)
8 apples – cored + peeled, sliced thinly
3/4 c brown sugar
1/4 c white sugar
1 tsp vanilla extract
2 tsp lemon juice
1/2 c flour
1 egg yolk, beaten
1 tsp cream
1 tsp cinnamon sugar
Preheat oven to 400F. Roll out 1 crust to fit pie dish, (I use a deep dish pie plate). Mix apples with all ingredients above + place in pie. Roll out + place top crust. Form your crust, (I use all the dough as I like a thicken crust). Cut slits in top for steam escape, (I do a decorative design for steam escape). Mix egg yoke + cream together, brush on top of the crust. Sprinkle with cinnamon sugar. Bake for 1 hour. Cool + serve warmed with ice cream or whipped cream. I keep this pie on my counter top in a cake stand but it can refrigerated or frozen for later.