MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Northern Spy Apple Pie
 Categories: Pies, Pastry, Fruits, Dairy
      Yield: 6 Servings

  4 1/2 lb Northern Spy apples
    3/4 c  Granulated sugar (175 g);
           - +2 tb
    1/4 c  Unbleached flour (30 g);
           - more for the work surface
      2 ts (5 g) ground cinnamon (5 g)
    1/2 ts (1 g) fresh grated nutmeg (1 g)
      1 pn Fine sea salt
    1/2 c  Whipping cream (150 ml);
           - +2 tb
           Cream Cheese Pie Crust or
           - your favorite pie crust
           - recipe
           Homemade vanilla ice cream;
           - to serve (optional)
           Aged Vermont Cheddar cheese;
           - to serve (optional)

  Set the oven @ 375°F/190°C.

  Adjust the oven rack to the center position. Line a rimmed baking
  sheet with aluminum foil.

  Peel and core the apples and then cut them into a combination of
  slices and chunks that are 1/2" (1 cm) wide. You should have 11 to
  12 cups of apples. Place the apples in a large bowl, add 3/4 cup
  (150 g) sugar, flour, cinnamon, nutmeg, and salt, and toss to coat
  evenly. Add 1/2 cup (118 ml) cream and toss again.

  Lightly flour a work surface. Roll 1 portion of pastry into a 12"
  (30 cm) circle. Ease the pastry into a 10" (25 cm) deep-dish pie
  plate, letting the extra pastry hang over the edge. Mound the apple
  filling into the pie crust. (It may look like a lot but the apples
  will cook down. Trust us.)

  Roll out the remaining pastry in a 12" (30 cm) circle. Gently drape
  it on top of the pie. Trim any excess from the edge of the pastry
  and crimp the top and bottom crusts together to seal. Any excess
  pastry can be used to make decorations on the top of the pie if you
  wish to get fancy.

  Lightly brush the top of the pie with the remaining 2 tb (30 ml)
  cream and then sprinkle it evenly with the remaining 2 tb (25 g)
  sugar. Using a small sharp knife, cut several slits in the top of
  the pie crust to serve as vents for steam while the pie bakes.

  Place the pie on the prepared baking sheet to catch any drips
  during baking.

  Bake the pie until the crust is golden and the apples are tender
  and surrounded by bubbling juices, 1-1/4 to 1-1/2 hours. Be certain
  to check the pie after 1 hour and if the crust is golden brown,
  loosely cover the top with aluminum foil to prevent it from burning
  before continuing to bake until the filling is done.

  Let the pie cool for at least several hours (preferably overnight).
  This pie is much easier to serve and is even tastier when allowed
  to stand for at least 12 hours. If you must have the pie warm,
  simply reheat it in a 325°F/163°C oven for about 10 minutes.

  Serve the pie cut into wedges topped with a small scoop of vanilla
  ice cream, if desired. The pie may also be served in true New
  England fashion with a wedge of crumbly aged Vermont Cheddar cheese.

  Adapted from Sarah Leah Chase, New England Open-House Cookbook

  Recipe FROM: http://leitesculinaria.com

  Uncle Dirty Dave's Archives

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