Londonderry Apples Make Delicious Homemade Pies

Oct 02, 2011 No Comments by

It’s apple picking season again here in Londonderry, New Hampshire! With beautiful fall weather expected, what a fantastic way to spend the three day weekend! Each of the four farms in town offer their own unique fall traditions, including the area’s largest corn maze, hay rides and acres and acres of apples and pumpkins!

When Londonderry gives you too many apples, make apple pie! Read to the end of the story to get a fantastic recipe for a new spin on the traditional apple pie, courtesy of Epicurious, a very popular recipe website.

Sick of picking? Stop by any of the farm stands in Londonderry, for delicious, pre-picked, ready to take home fruits and vegetables. Many of the farm stands also offer baked goods, cider, eggs and other special fall treats! Tons of pumpkins can be found at Mack’s Apples’ Farm Stand; eggs at Merril’s; corn stalks and hay bales at Sunnycrest Farms; and shell beans and tomatoes at Elwood Farms.

If you don’t know where Londonderry’s farms are, click any of the following links to get Google Map directions!
Mack’s Apples
Sunnycrest Farms
Elwood Orchard
Merril Farms

Cinnamon Crumble Apple Pie

Cinnamon Crumble Apple Pie; Image by Brian Leatart, courtesy of Epicurious.com

Crust
1 and 1/3 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup (1/2 stick) chilled, unsalted butter, cut into 1/2-inch cubes
1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 teaspoon apple cider vinegar

Filling
3 and 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
2/3 cup sugar
2 tablespoons all purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted

Topping
1 cup all purpose flour
1/2 cup sugar
1/4 cup (packed) golden brown sugar
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Vanilla ice cream

Preparation

Crust
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.

Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.

Filling
Mix all ingredients in large bowl to coat apples.

Topping
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

Farms

About the author

Jacklynn has been a resident in Londonderry since the age of 5. She grew up in a quiet neighborhood and went through the great school system. She has fond memories of bike riding through town in the spring and summer, sledding in the winter, and apple and pumpkin picking in the fall. She now has children of her own and looks forward to raising them in the same town she enjoyed so much as a youth.
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