Long Meadow Cider in Armagh is a gem of Ireland's Orchard County, renowned for its award-winning craft ciders and rich apple-growing heritage. Operated by the McKeever family for generations, this picturesque farm offers visitors a chance to explore its beautiful orchards and learn about the cider-making process firsthand. You can visit Long Meadow Cider as part of our Irish Odyssey tour, where you'll enjoy guided tours of the orchards, tastings of their exceptional ciders, and the opportunity to create lasting memories in the heart of Ireland’s apple country.

You can experience a hint of the charm of Long Meadow Orchards with this delicious family recipe for apple pie. The best way to make it would be to use the Bramley apples of Long Meadow - if you're at home, you might try Granny Smith, Honeycrisp, Braeburn, or Jonagold.

Here's a note from Catherine McKeever: 

This is a family tradition passed down through the ages. I have great memories of my mother making this beautiful apple pie while we all stood patiently waiting for it to come out of the oven. Now I make it for my own children and grandchildren, and of course, there’s no shortage of Bramley apples living on an apple farm.

 Ingredients
- 2 cups all-purpose flour  
- ¼ cup sugar  
- ¾ cup butter  
- 6 or 8 medium Bramley apples  
- 9-inch pie dish  

Method

1. Preheat your oven to 350°F.
2. Mix the all-purpose flour and sugar together.
3. Cut the butter into cubes or small pieces and add to the flour mixture.
4. Rub together by hand or using a mixer on low.
5. Add a small amount of water to form a dough (be careful not to make it too wet or sticky).
6. Divide the pastry into two (one for the top and one for the bottom).
7. Flour your rolling pin, and roll out half of the pastry onto a floured surface into a circular shape.
8. Grease your pie dish, coat with flour, and place the rolled pastry inside.
9. Trim off any excess pastry with a knife.
10. Slice the apples thinly and layer them into your pie dish, adding sugar between each layer. (Thin slices cook faster.)
11. Moisten the edges of the pastry with a damp pastry brush to help the top layer stick.
12. Roll out the remaining pastry and place it on top of the apples.
13. Trim the excess pastry again.
14. Seal the top and bottom layers together using your fingertips or a fork.
15. Poke the top pastry all over with a fork to allow steam to escape.
16. If you like, use leftover pastry to create leaf shapes and decorate the top of the pie.
17. Bake the pie for approximately 40-45 minutes, or until golden brown. Lower the oven temperature to 320°F during the last 10 minutes.
18. Remove the pie from the oven, allow it to cool, and sprinkle sugar on top.
19. Boil the teapot, serve a warm slice of pie, and enjoy the delicious apple juices escaping from every bite!

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This apple pie recipe is a family tradition - as is Long Meadow Orchards itself! The McKeever family have been running the orchard for generations.