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.
- One double crust unbaked 9 inch pie shell
- 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
- 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.