Old Fashioned Apple Pie

This is the one to make

You would think that making a tasty apple pie would be about the easiest thing to bake. Good tasting apples are easy to find year around, and let’s face it, you have to work pretty hard to destroy an apple. However, tasting much of what is passed off for apple pie, gives one pause for consideration. All those sweet, goopy, syrupy, “I don’t recognize anything in here that looks like an apple” fillings would lead you to believe that there must be some mystery surrounding baking a good apple pie.

Well I am here to tell you that your first instinct was right; it’s just not that hard. Follow the directions below and you will knock the socks off apple pie connoisseurs every time.

Another recipe from the old Better Homes and Gardens New Cookbook, copyright 1976. You knew it was a keeper because a photo of this pie was prominently displayed at the beginning of the pie and pastry section of the cookbook.


Old Fashioned Apple Pie

Apple Pie

Better Home and Gardens New Cookbook, copyright 1976
Apple Pie is an iconic American dessert that is perfect for any occasion. This easy to make recipe results in an award winning pie that is sure to please. Whether you enjoy it with a scoop of vanilla ice cream, a dollop of whipped cream, or all on its own, this classic Apple Pie is sure to become a favorite.
Prep Time 20 minutes
Baking Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8

Ingredients
  

Crust

  • One double crust unbaked 9 inch pie shell

Filling

  • 6 - 8 or 5 to 6 cups tart baking apples
  • 1 tbsp lemon juice
  • 3/4 to 1 cup sugar
  • Dash salt
  • 3 tbsp all-purpose flour
  • dash of ground nutmeg
  • 1 tsp ground ginger
  • 2 tbsp butter

Instructions
 

  • Preheat oven to 425 degrees.
  • Core and pare apples into thin slices and sprinkle with lemon juice.
  • Combine sugar, flour, spices, and salt. Mix with apples and set aside.
  • Line 9-inch pie plate with pastry and fill with apple mixture; dot with butter.
  • Adjust top crust, cutting slits for escape of steam; seal.
  • Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 35 minutes or until filling is visibly bubbling.

Notes

I use McIntosh apples exclusively. However, there are various opinions as to the right variety of apple. The McIntosh blends nicely with the other ingredients and bakes to a chunky sauce consistency. If you like your filling to have more crunch, use another variety. My suggestion is to start with the McIntosh and then experiment.