From Christiana Hodges, Sunrise Orchards, Cornwall, Vermont
- 3 cups all-purpose flour
- ½ teaspoon salt, or more to taste
- ¾ cup vegetable oil (preferably canola)
- 8 tablespoons cold water
- 8 large pie apples, such as Cortland, Empire, McIntosh, Paula Red or a combination
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon, or more to taste
- 3 pats butter (about 1½ tablespoons)
Preheat oven to 375˚F.
To prepare crust, in a large bowl, mix flour and salt together with a fork. Make a well in the center. In a small bowl or 2-cup measure, whisk together the oil and water. Pour the oil and water mixture into the dry ingredients, blending with a fork until it forms a ball (about 20 strokes).
Divide dough into two balls, one slightly larger than the other. Roll each between sheets of wax paper to approx. 16-inch diameter.
To prepare filling, peel, core and quarter the apples, then thinly slice (about ¼-inch thick or less); place in a large bowl. Add sugar, flour and cinnamon; toss lightly to combine.
To assemble pie, press the larger dough round into a 9-inch pie plate. Spread apples evenly into crust, and scatter the butter pats over. Top with the smaller dough round, trimming to fit; crimp edges to seal. Pierce in several places with a fork, place pie on cookie sheet (to protect oven bottom from dripping) and bake until crust is golden brown, about 1 hour. After one hour, check to see if pie juices have begun to bubble out through the crust top. If they haven’t yet, cook until you see this happening, to ensure the best apple filling consistency.