The 2024 Season runs May 2 through Nov 9 Fall Openings
Apple pie is a classic dessert and delicious no matter the season. We serve apple pie every Monday evening with “Dinner on the Hill,” but feel it is especially tasty in the fall when we use fresh local apples. Bonus: as the pie bakes it will make your home spell like fall… mmm nothing beats that spicy, cozy autumn aroma!
CAPON’S APPLE PIE:
Two-Crust Pie:
2 c flour
1 tsp salt
2/3 c lard
1/4 c ice water
Filling:
3-4 c sliced apples, fresh, frozen or canned, drained
3/4 c sugar, less for pre-sweetened apples
1/4 tsp cinnamon
1/8 Tsp nutmeg
Sift flour and salt together. Add lard to flour mixture. Mix with fork and hands until crumbly – the size of peas. Add ice water; stir just enough to mix. (Too much working results in a tough pastry.) Divide dough into two parts, reserving a little more dough for the bottom half. Roll each crust 1/8 inch thick. Fit bottom crust into pie pan. Fill pie shell with fruit. Pour sugar over apples and sprinkle with cinnamon and nutmeg. Form remaining crust dough into the upper crust, placing on top of pie. Trim excess dough from edge. Crimp and make vent holes. Bake at 375 degrees for 1 hour. Enjoy!
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