From The Vermont Non-GMO Cookbook (Skyhorse Publishing, October 2017) by Tracey Medeiros.
“This is a family recipe that has been passed down from generation to generation. My great-grandmother would always make two pies when company would come to visit. One of the pies was a prank, its unpleasant taste causing her guests to wonder how to react politely. Then she would present the delicious pie that was intended for dessert. She loved to get a laugh!”
—Molly Willard, owner, Willow Brook Farm
4 ounces unsalted butter, at room temperature
1/8 cup cold water
1 1/4 cups all-purpose flour, plus more for rolling
1/8 teaspoon kosher salt
4 cups mixed fruit, such as 2 cups of apples (peeled, cored, and cut into 1⁄8 -inch-thick slices), 1 cup of raspberries, and 1 cup of blueberries
1/4 cup all-purpose flour
3 tablespoons pure Vermont maple syrup, such as Boney Woods Maple
1 tablespoon fresh lemon juice
1/8 cup organic cane sugar
2 tablespoons butter, cut into small pieces
3/4 cup all-purpose flour
3/4 cup organic cane sugar
1/4 cup packed organic light brown sugar
1/2 cup rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
4 ounces cold unsalted butter, cut into small pieces
Vanilla ice cream, for serving, optional
Preheat the oven to 350 degrees Fahrenheit.
To make the crust: Place the butter in a medium bowl and, using your fingers, work the water into the butter until light and fluffy. Add the flour and salt and mix until a sticky ball of dough begins to form. Place a 14-by-14-inch piece of parchment paper on a clean work surface and sprinkle with flour. Turn out the dough onto the parchment paper and sprinkle with additional flour. Top with another sheet of parchment paper and roll out the dough into a 12-inch round. Transfer to a 9-inch pie pan and trim the excess dough, leaving 1/2-inch hanging over the edge of the pan.
To make the filling: Combine the fruit and flour in a large bowl. Stir in the maple syrup, lemon juice, and sugar until well combined. Pour the fruit into the pie crust and dot around the top of the pie with the butter pieces.
To make the crumble topping: In a medium bowl, combine the flour, sugars, rolled oats, cinnamon, and nutmeg. Using your fingers, work in the butter until the mixture is crumbly and forms pea-size lumps. Sprinkle the crumble topping evenly over the fruit.
Place the pie on a baking sheet and bake until the fruits are fork tender and the filling is bubbling, about 65 minutes. Transfer the pie to a cooking rack and let cool completely before serving. Serve warm with scoops of vanilla ice cream, if desired.
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