Recipe Notes A recipe from Hancock Shaker Village


1 dozen medium apples

2/3 cup brown sugar

¼ cup granulated or maple sugar

½ teaspoon grated nutmeg

1 tablespoon finely grated fresh lemon zest

1 tablespoon cornstarch

2 tablespoons unsalted butter, melted

2 9-inch piecrusts

1 egg white, beaten (optional)

1 egg white for glaze (optional)


Preheat oven to 375°F.

Line a 9-inch pie plate with pie crust dough. Wash, core, peel and cut apples into slices or quarter-sized chunks and place them in a large mixing bowl. In another bowl, combine the sugars, nutmeg, lemon zest, and cornstarch, then sprinkle over the apples and give it all a gentle toss. Pour butter onto filling mixture, stir, then turn apple mixture into dough lined pie plate. Lightly wet the edge of the bottom crust and place the top pie crust, crimping them together for a good seal. Brush with egg white, if desired, and with the point of a sharp knife, cut slits into the top to allow steam to escape. Bake for 30 minutes, then lower the temperature to 325°F and continue to bake for another 30 minutes.