A Recipe for (Holiday) Success

Your support is an essential ingredient in our time-tested recipe for success: Investing today to build the conservation leaders of tomorrow.

To help you celebrate the holidays, we’re sharing another recipe that has proven successful year after year: Our founder Liz Putnam’s very own apple pie!

As we enter the season of thanks and giving, please remember three things:

  1. SCA is grateful for your commitment to conservation.
  2. Your support helps SCA ensure America’s conservation legacy.
  3. Leave plenty of room for dessert!

Share your creations with us! Take a photo and use the hasthtag #LizApplePie.


Liz Putnam’s Apple Pie

Have ingredients at room temperature and treat pastry gently

Filling:

  • 4 cups thinly sliced apples (peeled) - Liz uses Granny Smith apples
  • Add ½ to ¾ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Make apple, sugar & spice mixture first, then move on to pastry

Pastry/Crust*:
“Rub” together with fingers – treat gently:

  • 2 cups sifted flour
  • ¾ cup butter
  • 2 teaspoons sugar
  • ½ teaspoon salt

Mix lightly with fork:

  • 1 egg yolk (keep egg whites in a separate dish for later)
  • 4 tablespoon cold water
  • Add lightly mixed egg and water to dry pastry mixture
     
  • For Pastry: mix wet with dry until dough comes together
  • Shape into a ball - treat gently
  • Divide dough in half & reshape into 2 balls
  • Roll each ball on lightly floured board (sifted) to make a thin pastry/crust
  • Put one pastry/crust in dish (overlaps sides) for the bottom of pie 
  • Mix apple, sugar and spice mixture and place in crust
  • Dot mixture with small amount of butter 
  • Cover pie with other pastry/crust or cut into strips and weave across top
  • Use pastry brush to bind edges with some of the egg white
  • Crimp edges
  • If using a full crust, make air holes in crust
  • Brush crust or strips with remaining egg white and lightly sprinkle with sugar

Oven:

  • Bake at 450 degrees for 10-15 min.
  • Reduce heat to 350 degrees and bake for additional 30 min. (check after 20 minutes - must be brown)

* If a hot day, roll pastry into a ball and wrap in towel then put pastry/crust in ice box for ½ hour before rolling