Traditional New England Apple Pie

Apple pie has long been a favorite of my husband's, so a few years ago, I convinced his father (a lifelong New Englander) to share his legendary recipe with me. Over the years, I've tweaked it a bit to our liking, and now want to share it with you. I use apple cider vinegar in the crust for a flakier crust, and serve the pie alongside a thick slick of Cheddar cheese - making it a true New England dessert! 

I use all different types of apples in my pies. The last pie I made with the Honeycrisp variety. I used a bit less sugar than called for this time since the apples are naturally so sweet, so feel free to adjust the amount of sugar, depending on the type of apples you use. I love using a blend of two or three different apple varieties, so experiment with the apples you like.

Traditional New England Apple Pie

1 recipe pie dough (this Pate Brisee recipe is from Martha Stewart - super easy and makes a wonderfully light and flaky crust, especially when you add a capful of apple cider vinegar with the ice water)
10-12 baking apples (about 6 cups), peeled, cored and sliced thin
Juice from one lemon
1/3 cup white sugar, plus 1 tablespoon reserved
1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 Tablespoon butter, cut into quarters
1 egg, lightly beaten

Thick slices of sharp Cheddar cheese on the side

Preheat oven to 400 degrees and position the oven rack in the bottom 1/3 of the oven. With a wooden spoon, gently toss the apple slices with the lemon juice, 1/3 cup white sugar, brown sugar and spices in a large bowl. Set aside.

Roll out bottom crust and fit into a 9-inch pie plate. Pour the filling into the crust, mounding it slightly in the center, then dot with butter pats. Roll out the top crust and drape over the top. Fold over and crimp the edges, then brush with the beaten egg. Cut vents in the top crust to let the steam escape, then sprinkle with the reserved Tablespoon of sugar.

Bake the pie for 60 minutes, covering the edges with foil if necessary to prevent overbrowning, until the filling is bubbly and the crust is golden brown.

Remove from the oven and let the pie cool, then serve with a slice of sharp Cheddar cheese for the authentic New England experience!

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