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:
- SCA is grateful for your commitment to conservation.
- Your support helps SCA ensure America’s conservation legacy.
- 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
- 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
“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
- 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