Past Liberty Hill Farm
Recipes of the Month:
Alberta's Apple Pie (Swedish Apple Pie)
The first year that Bob and I were married we lived in Addison VT in a wonderful farm community on the shores of Lake Champlain. It was a great way to start off married life surrounded by the wit and wisdom of many farm wives. I felt especially welcomed into their world when Alberta Jackson shared with me her fabulous apple pie recipe at a church potluck supper.
Since then Bob and I have made friends with Pam and Ray Allen of Allenholm Orchards, Vermont's oldest family owned apple orchard. Pam and I share our passion for educating folks about agriculture through working with the VT Farms Association. We love to speak at meetings and we joke that we are " the apple pie and cheddar cheese team". Vermont lore states that "Apple pie without Cheddar Cheese is like a Hug without a Squeeze!"
Whenever I make this pie I always think of the warmth and fellowship sharing recipes and sharing our lives has meant to me over the years.
1 unbaked pie shell
apples peeled and sliced thin to fill pie shell (I use Cortlands or a mix of apple varieties)
1/2 cup sugar and 1 teaspoon cinnamon sprinkled over apples
Batter crust:
1/2 cup Cabot butter, melted
1 egg
1 cup flour
1/2 cup chopped nuts
pinch of salt
Beat together ingredients for batter crust and pour over top of apples.
Bake in 375 oven for 45 minutes. Serve with ice cream and Cabot cheddar cheese!
Strawberry Pie
1 baked pie crust, when you take it out of the oven spread a 1/2 cup of chocolate chips in the hot crust and then let it cool.
Once cooled, fill with fresh sliced strawberries. Glaze with cooked berries. Serve topped with fresh whipped cream! Yum!!
Glaze:
1/2 cup water
1 cup sugar
3 Tablespoons cornstarch
1 cup strawberries, mashed
Cook together water, sugar, and cornstarch, boil until clear. Then put in mashed strawberries, cook again until clear red.
Let cool until lukewarm, pour over top of uncooked berries. Let set.
