The Best Apple Pie in New England

Now that autumn has returned to New England with its beautiful colors in tow, it’s time to celebrate all of the best things about fall: warm sweaters, crisp air, and plenty of fun activities.

Apple picking is one of the best outdoor activities in the fall. Once you come home with your bounty, you’ll have to decide what you want to do with all those apples. While they do make a great snack, you can do so much more with apples, including making a pie.

Some people are dedicated to a family apple pie recipe, but the question is: has that recipe won a competition? The following recipe for Honey Apple Pie has won Best Apple Pie in New England. You will not regret trying this recipe on for size, especially when you can make it with apples plucked fresh off the trees.

“Honey Apple Pie*

Pie Crust:
5 cups flour

1 ¾ cups shortening

¼ cup sugar

1 tsp salt

½ tsp baking powder

1 egg (beaten)

1 tbsp cider vinegar


Combine flour, sugar, salt, and baking powder. Cut in shortening until consistency of small peas. Put one beaten egg into a measuring cup. Add vinegar and enough water to make 1 cup of liquid. Add gradually to dry ingredients. Press to make ball, then divide into 4 equal parts. Yields two, 2-crust pies. Also can be frozen for later use.

Pie Filling:

6-8 Rome apples, peeled and sliced

1/3 cup honey

3 tbsp sugar

2 tbsp cornstarch

1 tsp cinnamon

¼ tsp salt

3 tbsp melted butter

Mix honey, sugar, cornstarch, cinnamon, salt, and butter together. Then combine apples and honey mixture together in a large bowl. Place bottom unbaked pie crust in 10” pie pan, fill with apple mixture, then roll out top crust and place on pie, flute edges, and vent top. Bake at 350 degrees for approximately 1 hour.”

This apple pie is best served warm and topped with a scoop of vanilla ice cream. Bring it to your next holiday gathering, or use it as an excuse to go apple picking. Being able to warm your insides with this tasty pie is one of the many blessings of autumn.

If you love traditional American fare like this apple pie, then you will love dining at Salem Cross Inn. Our Fireplace Feast events are sure to warm you inside and out. Plus, we use locally-sourced ingredients… so our apples might have come from the same tree that yours did! Make your reservation today.

*Recipe property of Salem Cross Inn.

Salem Cross Inn

About the Author

The Family Business Center of Pioneer Valley is a resource for families in business, and one giant aspect of that is the next generation, working its way into leadership; often discovering how to operate as a sibling or cousin team; assuming the risks in a more competitive market than ever before; needing to innovate and evolve to avoid failure; and realize how to achieve that magic state of work/life balance, combined with doing what you love, as well as using your unique talents, different than what your family has known before. This page will be a place for you to connect, explore, and express yourself in the local and global communities of the Nxt Gen of family business.

Ira Bryck is president of the Family Business Center of Pioneer Valley (in Western Mass). The center provides a learning community for family and closely held companies, which include dinner forums, confidential roundtables, and varied workshops; and produces the website and advice column, Dear Ira: Fresh Air and Cold Water for the Perplexed Business Family. Ira confers with entrepreneurial families on an array of usual and unusual challenges. He is the author of three plays about life in family business, including A Tough Nut to Crack, based on his 17 years in his family's 4th generation childrenswear business on Long Island, where he served simultaneously in every role from president to tailor. The plays have been performed internationally over 100 times. Ira hosts The Western Mass Business Show on WHMP in Northampton Mass, where he interviews business owners and expert advisors about what inspires them, keeps them awake, helps them succeed, and makes them unique.

For more info, contact Ira Bryck at 413 835 0810 or

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