
Someone was cranky today. I won't name names but decided to cheer that someone up with one of their favorite desserts. This homemade apple pie is really wonderful, people. It's simple and perfect, and easy to prepare. The recipe is from
Farm Journal's Country Cookbook (Doubleday & Co., Inc. 1959, reprinted 1972) and I highly recommend this pie.
FAVORITE APPLE PIEA pie that lives up to its name ~ it's one of our bestPastry for 2-crust pie
6 large tart apples
2 Tbsp. flour
1/2 cup sugar
1/2 cup brown sugar, firmly packed
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/4 tsp. salt
1 Tbsp. lemon juice
3 Tbsp. butter
Peel and quarter apples into saucepan (cut each quarter into about 4 slices). Add 1/4 cup cold water; simmer just until tender, about 5 minutes (do not overcook). Cool.
Fill pastry-lined 9" pie pan with cooled apples.
Combine remaining ingredients, except butter; sprinkle over apples; dot with butter. Moisten edges of undercrust.
Adjust top crust; cut 6 chevron vents; flute edges.
Bake in very hot oven (450 deg)10 minutes; reduce heat to moderate (350 deg) and bake 45 minutes longer.
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I use an old family recipe for the pie crust. And if you must know, it's Betty Crocker pie crust mix. Just add water and roll. And I always put a heart in the middle. It's a symbol of how much I love to cook.
Not.
Apologies to all who are planning on dieting for the New Year. I just had to share this.