Historical Food Fortnightly Challenge # 6! Happy Belated Pie Day!!!

I will state for the record that I did make this around actual pie day, I'm just didn't get to posting about it till now!  I'll be more organized next year... I hope...

I decided for this challenge that I wanted to do a quintessential pie recipe from my ever growing collection of obscure cookbooks, rather than the normal go-to historical ones.  And I had some leftover vanilla ice cream I wanted to use! 

So I decided on an apple pie, and the recipe comes from Mrs L. Bruce Lauritgen in the "Out of Vermont Kitchens" cookbook!

I got this cookbook during my travels in Vermont, when my family stopped at the Vermont Country Store.  I'm a sucker for any type of country/general store and couldn't resist the many treasures found there.  And this was one of them.  A cookbook that was originally printed in 1939 and "Compiled by the Women of St. Paul's Cathedral" in Burlington, VT.  It was so popular that it kept getting reprinted.  This particular book is the 20th printing, done in 2007.

I LOVE the way this looks!  There is just something about each recipe still being in the handwriting of the original writer.  And the personality reflected in it.

So I washed 10 Macintosh apples and left them to dry.

Then I put the ingredients together to make the crust. 

First I took all the shortening and broke it up in the flour.  There was a good amount of it so it really looked like a crumble topping.

I then added the ice water a tablespoon at a time.  It didn't really state a measurement but it came out to 4 tablespoons of ice water for the flour/shortening mixture to come together. 

I then divided it in two and wrapped it up to rest and chill in the fridge for 30 minutes.

While the dough was chilling I got the rest of the ingredients ready!

I first added the cinnamon, salt and sugar all into a bowl to be mixed together.  My son was a BIG help with that!

Then I peeled, cored and sliced the apples up into nice, mostly even, slices!

Then I mixed up the sugar/salt/cinnamon mixture with the apples and let it sit for a little while.

By this point the dough was cooled enough and I pulled out my trusty rolling pin to make the bottom crust...

...but once I put it into the pan I figured out that my pie pan was not the same size as Mrs. L Bruce Lauritgen's pie pans.  So, even in trying to roll out the thinnest crust possible, I still fell short of having enough to make it up the edges. 

The irony of it is that there was certainly enough apples for my pie plate though.

So I tried to close up the sides as best I could with the top crust, slitted the top for ventilation, and put it in a 425 degree oven for ten minutes and then back down to 350 for about an hour.

So, after an hour and 15 minutes here's the result!  I know, not the most visually beautiful pie in the world.

But, even though the very caramelized sugar on the sides didn't make it look that visually appealing, it tasted like good ol' apple pie!


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