Autumn Recipe: Deep Dish Cortland Apple Pie

Wayne recently started a new job so our New England autumnal honeymoon is relegated to the weekends. I wanted to surprise him with something special after work. I knew he was dreading dinner somewhat because I was going to make the farmer’s market kale as a side dish. He hates kale but promised he’d give it a try, and only if I “cooked the **** out of it” and added loads of butter. What I didn’t tell him was that I was setting a special autumn themed table in the sunroom and serving rib eye steak and deep dish apple pie along with said sad kale.


I used my 1960s Vera tablecloth and one of the centerpieces from our wedding reception.


As for the napkins, we received a wedding gift from the past via my closet! Many years ago I bought this cute set at an estate sale:

Organic Maine Apple Pie Recipe (8).jpg

Organic Maine Apple Pie Recipe (9).jpg

For my deep dish apple pie recipe I used organic Cortland apples that we picked on Saturday at Apple Acres in Hiram.


20 oz Cortland apples

1/2 cup raw sugar

2 level tbsp oat flour

1/2 tsp cinnamon

1/4 tsp nutmeg

Raw scrambled egg for the wash if making a double crust pie

Unbaked 9″ deep dish pie crust, store bought or homemade. I made mine from my secret recipe for whole grain gluten-free oat crust that contains absolutely no Xanthan gum or other lab created gluten substitutes.


Wash, dry and slice the apples thin being sure to leave the skins intact. The skins contain valuable nutrients and add beautiful color.

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Place the sliced apples into a mixing bowl.

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Add the sugar, flour and spices.

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Gently mix the apples with the dry ingredients. I use two wooden spoons. At first it will look grainy.

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Let them sit for about fifteen minutes, then gently mix them again. The sugar and flour should no longer be solid and be well blended. This is because sliced apples release water.

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Pierce the bottom of the pie crust and preheat the oven to 375 degrees.

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Add the apples.

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I added a second crust on top and used a small heart shaped cookie cutter to make the vents. Brush with the scrambled egg on the top and bake for 45 minutes.

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Organic Maine Apple Pie Recipe (13).jpg

We listened to the indie oldies a.m. radio station on my vintage transistor. Wayne loved everything except for the kale. Before he even swallowed his one and only bite he began to vigorously shake his head side to side. Admittedly I’m not a big kale fan, either, despite it being so incredibly trendy!

8 thoughts on “Autumn Recipe: Deep Dish Cortland Apple Pie

  1. Looks beautiful! Three things:
    1. My favorite way to serve kale is this salad- raw kale (take out the hard ribs, then chiffenade the leaves. Massage a bit of olive oil, salt & pepper until the kale softens a bit. I then add raw, unsalted sunflower and pumpkin seeds, dried cherries and a few thinly sliced apples. Maybe give it a try?
    2. WHEN are we getting a cookbook containing your pie crust?
    3. Congrats to Mr. Wayne on his new gig! I hope we’ll hear more about what he is up to now.

    Liked by 1 person

    1. Thank you. The only way I can eat kale is if it’s cooked, so I’ll pass! However I’m sure someone else reading will appreciate your recipe!

      No plans for a cookbook because they are very time consuming and expensive to produce and make little money unless you are well known. However I may at some point offer premium recipes for download for a small fee to help keep the lights on here at my blog.


  2. Now I want apple pie. 😍
    Kale has an artichoke flavor to me so I like to bring that out with an acid like mayonnaise. It usually gives it a sweet kick on the back end of a bite. I don’t need much to be satisfied with them though. They are so…..concentrated. Minerally.
    Even so, I think Rawl’s, they grow greens in the Deep South, has the best recipes for greens. Our favorite is Creamy Pasta and greens.
    1-1lbs of your choice of greens (including kale)
    6-8 slices of bacon
    1 large onion
    1 red bell pepper, diced
    2 cloves of garlic, minced
    1/4 tsp salt
    1/4 tsp black pepper
    1/4 tsp cayenne or red pepper flakes
    2 cups of whipping cream
    1-5 oz pkg Parmesan cheese, divided
    12 oz of pasta, cooked an drained
    Prepare the kale by removing the ribs and cutting into bite size pieces. Then cook in water for 10-15 minutes. Drain and set aside.
    Cook the bacon until crisp. Drain, and blot with paper towels. Reserve two teaspoons of the drippings. Sauté the red bell pepper, onion, and garlic in the drippings until tender. Add the greens, , salt, pepper and red pepper. Cook over medium heat, stirring occasionally, for 15 to 20 minutes.
    In a small saucepan, preferably non-stick, warm the cream, and all but 2 Tablespoons of the Parmesan cheese and stir until melted. Personally, I put the cheese in the pan, and add a little cream at a time stirring constantly until it melts together, or the cheese just turns into globs stuck to the bottom of the pot.
    Toss the cream mixture with the pasta. Place pasta on a plate with a scoop of the greens mixture on top. Crumble the bacon and sprinkle over the top. Then sprinkle on the reserved Parmesan. Serve immediately, makes six large servings.
    I find it to be a good semi-meatless dinner option. Maybe the flavor would be hidden enough for Wayne to enjoy.

    Liked by 1 person

    1. Thank you, Vienna! I may try that sometime, only with spinach which we both love and turkey bacon! (Wayne loves pig bacon but I don’t.) Life is too short to eat foods we don’t like. 😀


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