{UPDATE} The Pick Giveaway Winner plugin chose Christa D. as our winner! Congratulations, Christa! Email me your mailing information and I will forward it onto our friends at Harry & David!
This past summer I had the pleasure of traveling to Oregon with a group of bloggers invited by Harry & David to tour their orchards, facilities and community. The trip was full of beauty, fascinating people and plenty of inspiration. I left with new friends and a genuine respect for Harry & David’s approach: they care for their employees and build long-term relationships that show up in the quality of their products.
Driving from the far north to the far south of Oregon gave me lots of time to enjoy the state’s dramatic landscape. As someone from New York, I’m familiar with mountains, but Oregon’s peaks felt younger and more rugged—sharp and dramatic compared to New York’s rounded, weathered summits. The views were unforgettable.
Though Harry & David are famous for pears, their apples are exceptional too. When they offered to provide a gift box for Foodie With Family readers, I asked for help deciding on Facebook. The vote ended in a tie, so I flipped a coin and chose a box that included apples. That gift box was full of treats: Moose Munch (now my guilty pleasure), beautiful pears, summer sausage, cheddar cheese, enormous chocolate-covered Oregon cherries, raspberry galettes, olive oil crackers and mixed nuts. It was an excellent choice—delicious and generous. They sent one to me as well, so whoever wins will be very happy. (Giveaway details are after the recipe.)
But first: pie.
I’ve said it before and I’ll say it again—pie is the best dessert. Fruit and crust, sweet and tart, tender filling and golden pastry: it’s a perfect combination. I have strong feelings about apple pie. I’ll eat any apple pie happily, but when I make it I prefer my own version, and this is it.
I depart from tradition in my apple pies: I skip cinnamon, nutmeg and cloves. I don’t dislike them, but I want the clear, bright flavor of the apples to sing on its own without competing spices. (That said, I will still gladly eat spiced apple pies.)
I use home-canned boiled cider syrup, but you can substitute store-bought boiled cider or, in a pinch, plain apple cider. Whatever you choose, make this pie. It’s a deep-dish, high-peaks apple pie that pays homage to apple country from New York to Oregon. It packs twelve large apples between two crusts and celebrates apple flavor. A light brush of milk and a generous sprinkle of coarse sugar finish it off beautifully.
Slice into this pie and take in the view.
This is a pie you’ll remember.
Rebecca Lindamood
Pin Recipe
Ingredients
- Pie pastry for a double-crust 9-inch pie
- 10-12 apples peeled, cored and thinly sliced
- 1/4 cup boiled cider syrup or plain apple cider
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup granulated or raw sugar
- 1/4 cup clearjel or cornstarch
Optional: milk and coarse sugar for brushing on the crust
Instructions
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Preheat the oven to 425°F.
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Roll out half of the pie pastry and line a deep-dish 9-inch pie plate, letting excess drape over the edges. Set aside.
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In a large bowl, toss the sliced apples with the boiled cider syrup (or apple cider), vanilla and lemon juice. In a smaller bowl, whisk together the sugar and clearjel or cornstarch until evenly combined. Pour that mixture over the apples and toss to coat. Carefully pack the apple slices into the prepared pie plate, mounding them as needed. You may need to break some slices to fit; it will rise above the crust—leave the rim of the bottom crust clear.
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Roll out the top crust so it drapes over the apples and tucks under the excess bottom crust. Crimp the edges as you like. Cut vents in the top crust (slits or decorative shapes). Brush with milk and sprinkle with coarse sugar if desired.
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Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake another 45–50 minutes, or until the filling is bubbly and the apples are tender when tested through the vents. If the edges brown too quickly, tent them loosely with foil.
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Allow the pie to cool at least to room temperature before slicing so the filling sets and the slices hold together.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using your actual ingredients and preferred tool.
did you make this recipe?
Share your photos on Instagram and tag @foodiewithfam and use #foodiewithfamily so I can see your results!
Pin Recipe
GIVEAWAY CLOSED
I have a couple of ways for you to enter.
MANDATORY ENTRY: Leave a comment telling me how you would use this beautiful gift box. Will it be appetizers for a dinner party? Shared with friends and neighbors? Secretly enjoyed on your own? (I admit I’d hide at least the Moose Munch and chocolate-covered cherries.)
Optional Entry 1: Like Foodie With Family on Facebook.
Optional Entry 2: Like Harry & David on Facebook.
Optional Entry 3: Follow Foodie With Family on Twitter.
Optional Entry 4: Follow Harry & David on Twitter.
Leave a separate comment for each optional entry so I can count them all. The gift box has an approximate retail value of $59.99. I will draw a random winner on Saturday, October 27th. Come back to see if you won. Good luck!