Fast, never fail, delicious family “standard!” The crust is like shortbread. This is the
recipe of Cape Cod-er, Barbara Soller, grandma of Champlain Orchard’s owner, Bill
Suhr. Versatile recipe with other fruits, too.
- 1 cup flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- nutmeg, several shakes
- 2 tablespoons sugar
- 1½ tablespoons butter
- 1 egg, beaten
- 1 teaspoon vanilla
- milk, about 2 tablespoons
- apples – 8-10, enough to mound into 9-inch pie pan
- sugar to taste (about ¼ cup)
- cinnamon to taste (3 or 4 good shakes)
- Preheat oven to 425F. Mix flour, baking powder, salt, nutmeg, and sugar.
- Cut in butter with pastry blender. Mix and add the egg, vanilla, and milk.
- With floured hands, press dough into lightly buttered pie plate.
- Toss apples with cinnamon and sugar. Mound apples into crust. Sprinkle apples and edges of crust with sugar.
- Dot with butter, bake for 25 minutes until bottom is golden brown. Cover if top browns too quickly.
- Cool slightly. Serve with vanilla ice cream.
- If making a 10-inch torte, double the crust recipe.
- Add ground or chopped nuts to dough for added crunch – nice with almonds; substitute almond extract for vanilla.
- Vary seasoning on apples to include choice of cardamom, ginger, lemon zest, other baking spices.
- For Thanksgiving, add cranberries to apple filling.
- If using peaches or plums or blueberries, add about a tablespoon of flour or cornstarch to fruit, and also mix some flour and sugar and spread mixture on top of crust before filling the pie with fruit.
- If making blueberry torte, when it is removed from oven, immediately sprinkle small handful of large perfect berries on top of hot pie.