Aunty’s Otaheite Apple Pie

This recipe comes from Kate (group 83) and from a staff member who shall not be named. I have promised to keep her identity safe and secure. From Kate:

“It probably won’t surprise many to learn that she’s (the not-to-be-named staff member is) quite the culinary adventurer. Former restaurant manager, home chef, and with a heap of motherly TLC, she concocted the following pie, combining a classic American dessert with the flavors of Jamaica.”

Aunty’s Otaheite Apple Pie
IMG_0722

CrustIMG_0703
3 c flour, plus more for rolling
1 ½ c butter or shortening
Chilled water
1 tsp vinegar
1 egg

Crust Directions:
Cut shortening into flour with a fork. When mixture is crumbly, add egg and water. Add vinegar. If dough is too wet, add more flour. If too dry, add more cold water. Let dough sit while you make filling.

Filling
Dozen (or so) Jamaican otaheite applesIMG_0681
1 c sugar
Baking spices: cinnamon, nutmeg, vanilla, to taste
2 tbsp corn startch

Filling Directions:
Cut apples into bite-sized pieces. Mix with remaining ingredients.

 

On a floured surface, roll out pie dough into one big circle, about 1/8” thick. Center over a pie dish and gently press into dish. Fill with apple filling. Bring sides of crust up over, pressing down to make crust stay. If necessary, make hole in top of crust. Bake for 40-50 minutes or until crust is dry and cooked through.

To get creative: add other fruits such as cho-cho, raisins, currents, American apples.

 

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