The Cortland apple is a member of the McIntosh family. Slightly sweeter than a Mac, it has very white flesh that resists browning making it a perfect dessert apple. Because of its well–rounded flavour, the Cortland is hugely popular in our area as a sauce and baking apple.
Pick some up and put them in this family favourite pie recipe!
Double Crust Apple Pie
- 1 9-inch double crust recipe of your favourite pie dough
- 6–7 cups sliced apples (Crispin or Empire)
- 1/2 cup sugar
- 1/2 cup brown sugar
- pinch of salt
- 11/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon lemon juice
- 3 rounded tablespoons all-purpose flour
- 2 tablespoons butter or margarine
- 1 egg, plus 1 teaspoon water, beaten, for egg wash
- Sugar, for sprinkling
Prepare pastry and have your bottom crust ready to fill with apple filling.
Place apple slices in a large bowl. Sprinkle apples with sugars, salt, cinnamon, nutmeg, lemon
juice and flour. Pour apples into pie shell and spread around so there aren’t any large spaces of
empty pockets, mounding them in the centre. Dot with butter. Roll out top crust (if cutting out
decorative design, do so before placing crust over filling). Place crust over filling and trim both
crusts to 1-inch overhand. Crimp all around to make a standup edge. If no design has been
made, then cut slits into the pastry to allow steam to escape. Whisk egg and water together
and brush top and edges lightly. Sprinkle with sugar. Set pie on a 10- by 15-inch rimmed
Bake at 425 degrees in oven for 40 minutes or until top is golden brown and juices are
bubbling up. (If crust is browning too quickly halfway through baking, wrap edge with foil,
or loosely drape foil over the whole pie). Cool on a wire rack.