Old-Fashioned Apple Pie: Country Apple Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Nutmeg and lemon flavors blend in this pie that tastes wonderful


  • Pastry for 2-Crust Pie
  • ½ c. heavy cream
  • 2 tblsp. quick-cooking tapioca
  • 1 c. sugar
  • ¼ tsp. salt
  • ½ tsp. nutmeg
  • ¼ tsp. cinnamon
  • 2 tsp. lemon juice
  • 5 c. sliced peeled apples
  • 2 tblsp. butter or margarine


  • Combine cream, tapioca, sugar, salt, spices and lemon juice in bowl.
  • Add thinly sliced apples and toss to mix. Spoon half of mixture into pastry-lined 9" pie pan. Fill around edges and pack well. Dot with butter. Add remaining apples. Adjust top crust and flute edges; cut vents. Brush top lightly with milk.
  • Bake in hot oven (400°F.) 50 to 60 minutes, or until apples are tender and crust is golden brown.