Heirloom Apple Pie
This recipe celebrates all that is good about fall apples and is truly apple forward. No fancy toppings or flair, just good apple pie. Enjoy this recipe with a mix of the best heirloom apples you can ...
Remember that some of the best tasting apples are often a bit "ugly" – small or marred with mottled skin. Ask your vendor/farmer to recommend a good variety for applesauce.
Ingredients
- 2 pounds mixed sweet and tart heirloom apples, washed and halved or quartered, peel if you plan to leave chunky (about 7–8 apples total)
- 1 cup water
- ¼–½ cup sugar
- 1 pinch salt
- 1–2 tablespoons lemon juice
- Cinnamon or nutmeg for serving
Instructions
Yield: 3 cups
Place the apples, water, sugar and salt in a pan over medium heat. Allow to cook for 25–30 minutes, until soft, stirring a few times. Remove from heat, add the lemon juice. Pour through a strainer to remove the peels, seeds, etc. Serve warm or cold with a sprinkle of cinnamon or nutmeg.
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