Favorite Apple Pie

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Preparation info

  • Difficulty

    Medium

  • Makes

    6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A pie that lives up to its name-plain or caramelized. It’s one of our best

Ingredients

Pastry for 2-crust pie

  • 6 large tart apples
  • 2 tblsp. flour
  • ½ c. sugar
  • ½ c. brown sugar, firmly packed
  • ¾ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¼ tsp. salt
  • 1 tblsp. lemon juice
  • 3 tblsp. butter or regular margarine

Method

  • Peel and quarter apples into saucepan (cut each quarter into about 4 slices). Add ¼ c. cold water; simmer until tender, about 5 minutes. Cool.
  • Fill pastry-lined 9" pie pan with apples.
  • Combine remaining ingredients, except butter; sprinkle over apples; dot with butter. Moisten edges of undercrust.
  • Adjust top crust; cut 6 vents (cut like chevrons—1 in each piece); flute edges.
  • Bake in very hot oven (450°) 10 minutes; reduce heat to moderate (350°) and bake 45 minutes longer.

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