red lion inn blog
Stories and glimpses from around the Red Lion Inn
The Red Lion Inn’s Apple Pie
Red Lion Inn owner Nancy Fitzpatrick shares the origins of our apple pie recipe:
“The recipe is based on my grandmother, Mary Pratt’s apple pie, and was the pie my mother (occasionally, for company) made when I was growing up. I remember hearing that when we first opened, Nana May (as we called her), went out to the kitchen and showed the chef how she made her pie. She was a wonderful cook. There was always dessert at her house. My grandfather had a huge vegetable garden that she made great use of.”
(if McIntosh are not available, substitute another tart apple such as Cortland)
1/2 cup butter, cold
1/2 cup shortening
2 1/4 cups flour
3/4 teaspoon salt
1/2 cup milk, cold
1. Blend the butter and shortening together with a wooden spoon in a small bowl.
2. Sift the flour and salt together into a large bowl. Cut in the butter and shortening, using a pastry blender or two knives, until the mixture resembles cornmeal. Add the cold milk, and blend until absorbed. Divid the dough in half and roll each half into a ball. Wrap them in plastic wrap and refrigerate until chilled, about 30 minutes. (Or, if using a food processor, place the butter, shortening, flour, and salt in the bowl; fit with a steel blade. Process until the mixture reaches the consistency of cornmeal. With the processor on, add the milk slowly through the funnel until the dough forms a ball.)
3. When you are ready to bake the pie, roll each half of the chilled pie dough out on a floured board until it is slightly larger than the pie plate. Fit one half into the pie plate, place a filling inside, add the top crust, and flute the edges together.
Yields 2 crusts.