Eat Local Week: A Shelburne Pie

Shelburne is a tasty town; a place where one can eat local, and eat well.  Within our historic town and it's environs, we have neighbors growing and producing most anything we could want for our Vermont table - cheese and dairy products, meats, fruits, veggies, grains, breads, beer, honey, sweets, and of course wine.  Eating and buying local is a great way to support our neighbors and our community. So, to kick off Eat Local Week, I’d like to offer this Neighborly Apple Pie.  It’s made from apples picked at Shelburne Orchards, served with Shelburne Farms’ Cloth Bound Cheddar Cheese, and our own Duet Ice Wine made from Vidal Blanc and Arctic Riesling grapes grown right here on our vineyard in Shelburne.

A Neighborly Apple Pie

Preheat oven to 420 degrees

Crust 2 1/4 cups all purpose flour    (local option- Nitty Gritty Grain pastry flour) 1/2 lb salted butter    (local option-Vermont Butter & Cheese Creamery) Pinch salt 1/2 - 3/4 cup ice water

Filling 8-10 tart apples    (local option-Shelburne Orchards Macintosh) 3/4 cup sugar 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1 tsp vanilla 1/2 tsp almond extract 1 tsp lemon zest, grated 1/3 cup cornstarch 4 tbsp butter

To make pie crust: Put flour and salt into a food processor.  Chop butter into bits and add to flour.  Pulse until butter is the size of peas.  Slowly add ice water and process until dough just starts to hold together.  Turn the dough onto floured board and press into 2 disks.  Try not to handle it too much, you want to see bits of butter throughout.  Cover the disks with plastic wrap and chill in the fridge for about 30 minutes.

After the dough is chilled, turn one disk onto a floured board and roll out until it's about 1/4 inch thick.  Keep surface well floured so the dough doesn't stick.  Fit loosely into the pie place and letting the edges drape over the sides.

To make the filling: Wash, peel and core the apples.  Chop into 1 inch pieces and toss with sugar, spices, extracts, lemon zest and cornstarch, then let sit about 5 minutes.  Pour the apple mixture into awaiting pie crust.  Dot top of apples with butter.

Roll out the 2nd disk of dough and drape it loosely over the top of the apple pie.  Press down edges to seal, trim excess dough and crimp the edges.  Cut vents in the top crust to allow steam to escape.  If you want, brush the top crust with a little water or cream and sprinkle lightly with sugar.  Place pie plate on baking sheet and bake the pie at 420 degrees for 20 minutes, then reduce heat to 350 degrees and continue baking for another 30-40 minutes, checking occasionally for over-browning.  If crust begins to get too brown, cover with foil for the remainder of baking.  Cool completely before slicing.

Serve this pie with a couple of slices Shelburne Farms Cloth Bound Cheddar Cheese and a small, chilled glass of Shelburne Vineyard Duet Ice Wine - a combination that's sweet, tart and a little sharp.   For more information about Eat Local Week, check out Healthy Living's website at www.healthylivingmarket.com I'd love to hear from you..... how did your pie turn out?        Lisa