Orbaker Apple Pie
This apple pie recipe was shared by New York apple grower Kate Orbaker, who learned it from her grandmother: “My dad said she always used Cortland and 20-oz apples, but I enjoy a mixture of apples for my pie.” Try this pie with Jonagold, Cortland, Autumn Crisp, 20-oz, and Ida Red apples.
- 7-8 cups thinly sliced apples (6 or 7 medium apples)
- 1/2 cup of sugar
- 1/2 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 cups all-purpose pre-sifted flour
- 1 teaspoon salt
- 2/3 cup and 2 tablespoons vegetable shortening
- 1/4 cup water
- Mix all filling ingredients thoroughly in a bowl and set aside.
- Place first three crust ingredients in a bowl and blend with a pastry blender until shortening is worked in thoroughly. Sprinkle water over all the dough a little at a time, mixing with a fork until all the flour is blended and moist.
- Gather the dough into a ball with fingers until bowl is clean. Then, roll out the dough and divide it into two dough balls. (You may need to use a little extra flour on the surface when you roll out the dough.)
- Roll out one of the dough balls for the bottom crust and place it in the pie pan. Add the apple mixture.
- For the top crust, roll out the second dough ball and cut into strips and crisscross into a lattice design or roll out as a regular pie crust top. If using a regular pie crust top, take an apple cookie cutter and cut out the apple from the center of the crust. Then place the crust on top of the apples. Fold the top and bottom crust together.
- Bake pie at 350°-375° for approximately 40-50 minutes.