Mayme Bramer Adsit, was a remarkable woman. She was a school teacher in the early 1900’s, a farm wife, library president and renown cook. Her apple pies were snapped up so fast at church bake sales. Thanks to her grandson, Plymouth Orchards’ own Michael Adsit, you can try it at home.
7-8 cups of apples
1/3 cup brown sugar
1/3 cup regular sugar
1 teaspoon of sugar for topping
3 tablespoons of flour
1 teaspoon of cinnamon
1 teaspoon of nutmeg
Two prepared pie crusts (Pillsbury pie crusts will work in a pinch)
- Preheat oven to 400 degrees Fahrenheit.
- Peel, core and slice in 1/4″ thick slice the apples. Try a mix of apples, like Cortlands, Granny Smith, Ida Red, Macintosh- any firm flesh apple will do.
- In mixing bowl blend apples with 1/3 cup brown sugar, 1/3 cup regular sugar, 3 tablespoons of flour, 1 teaspoon of cinnamon and 1 teaspoon of nutmeg.
- Prepare your favorite pie dough for two pie crusts.
- Spoon in the apple pie mix into the crust-lined deep dish glass pie pan, dot with a tablespoon of butter and place the top crust, tucking in the edges with the bottom crust. The pie mix will be a big hump in the middle. It will cook down during baking.
- Pierce the top crust in 3-4 places with a knife to allow the steam to vent. Sprinkle about a teaspoon of sugar on the top of the crust.
- Place in a pre-heated 400-degree oven for about an hour. Cover the edges of the pie crust with a band of aluminum foil to keep the edges from over-baking and remove it after 45 minutes.
- When the pie crust is a nice light golden brown, remove and place on cooling rack. Serve warm.