spring green soup

Delicious food and sharing meals is an important part of any holiday celebration. Bring the Folk School flavor into your home this fall with this classic pie recipe from The Folk School Cookbook: A Collection of Seasonal Favorites from John C. Campbell Folk School.

Classic Apple Pie

Makes one 9-inch pie

The proof is in the homemade crust. Use your favorite pie crust recipe or use either pastry recipe–Barb’s Butter Crust or Tender Pie Crust, available in the Folk School Cookbook. It might take practice to get it right. Allow the pastry plenty of time to chill, then fill it with tart apples, sugar, and butter for a classic result.

Prepare pastry for a double-crust pie and chill. While pastry is chilling, thinly slice into a mixing bowl:
    8 cooking apples, peeled and cored

Sprinkle over the apples:
    juice and zest of ½ lemon
    ⅓–½ cup sugar

Allow the apples to rest for about fifteen minutes until juices accumulate in bowl.

Preheat oven to 425˚F.

Roll out half the crust to fit a 9-inch pie pan.

Stir into the apples:
    2 tablespoons flour

Pour the apples into the rolled pie crust.

Top with the juices.

Dot the apples with:
    2 tablespoons butter

Cover with top crust, crimp, and slash about three times to allow steam to escape.

Bake on bottom rack of oven for 15 minutes. Turn the oven down to 375˚F. and continue baking until top crust is golden brown and filling bubbles inside crust, approximately 30 minutes but watch the pie carefully.

Protect the crust from burning if necessary by covering edges with foil.

Allow to cool before serving for best slicing.

 

Recipe featured above appears in The Folk School Cookbook by Nanette Davidson; Cookbook photography by Keather Gougler, unless otherwise noted. Illustrations by Sara Boggs.

The Folk School Cookbook:
A Collection of Seasonal Favorites

Arranged by the seasons, the 336-page hardcover book features Southern Appalachian cooking as well as cuisine from other parts of the world—especially those that have helped to shape the history of the school. Folk School regulars will recognize dining hall favorites, Fall Festival fare, Appalachian classics, and treats made for holidays and special events.

Nanette Davidson, cookbook author and former Folk School Resident Artist in Cooking, meticulously collected and curated over 200 recipes including some of the most memorable recipes served family-style in the school’s Dining Hall over the decades.

Between the beautiful photography, illustrations, stories, and the delectable recipes, you’ll be tempted to come to Brasstown for a visit. We hope you will! In the meantime, cook up a taste of John C. Campbell Folk School at home and share it with friends and family.

The Folk School Cookbook is available at the Folk School Craft Shop. Place an order through our online store to have the cookbook shipped directly to you.

John C. Campbell Folk School
About John C. Campbell Folk School

The Folk School transforms lives, bringing people together in a nurturing environment for experiences in learning and community life that spark self-discovery. Located in scenic Brasstown, North Carolina, the Folk School offers year-round weeklong and weekend classes for adults in craft, art, music, dance, cooking, gardening, nature studies, photography and writing.