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Old Fashioned Apple Pie

Source of Recipe

BBR


Recipe Introduction

"Farm Journal's Complete Pie Cookbook - 1965"

List of Ingredients

Pastry for 2-crust pie
3/4 - 1c. sugar
2 Tb. flour
1/2 - 1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
6 - 7 c. sliced peeled apples (2 - 2 1/2 lbs.)
2 Tb. butter or margarine



Recipe

Combine sugar, flour, cinnamon,nutmeg and salt. Mix lightly through apples (sliced 1/4" thick). Heap in pastry-lined 9" pie pan. Dot with butter. Adjust top crust and flute edges; cut vents.

Bake in hot oven (425ºF.) 50 - 60 minutes, or until crust is browned and apples are tender.

*Note: Amt. of sugar you will need varies with tartness of apples.



Variations for Apple Pie
Dutch-Style Apple Pie: Cut large vents in top crust and omit butter. Five minutes before baking time is up, remove pie from oven and pour 1/2 c. heavy cream into pie through vents. Return to oven and complete baking.

Cinnamon Apple Pie: Omit cinnamon and nutmeg and add 3 Tb. red cinnamon candies (red hots) to sugar. Use a lattice pastry top if desired.

Crumb Apple Pie: Use 3/4 c. sugar, Omit pastry top crust; instead, sprinkle filling with crumbs made by mixing 1/2 c. butter, 1/2 c. light brown sugar, firmly packed and 1 c. flour. Bake in hot oven (400ºF.) 45 - 55 minutes. Serve warm with ice cream or pass a pitcher of cream for pouring over pie.