There is nothing as wonderful as the smell of an apple pie, especially
in the mist of this great fall apple season. My best pies come from
using a variety of apples. Go to the farmers market and grab about 6
different apples. I use this very basic recipe that I found in my Look
and Cook cookbook, a children’s cookbook from Tina Davis.
This cookbook contains recipes for old-fashioned dishes and nostalgic
illustrations from the 1920’s through the 1950s that may appeal more
to nostalgic adults than to children.
This is a pic of my first try to this recipe. I even used the pie
crush recipe to make the pie crush!
4 cups of (4-5 med. apples, I’ve pushed it to 5 cups) apples
peeled, cored and sliced
2 teaspoons fresh lemon juice
¼ cup all-purpose flour
½ cup sugar
½ teaspoon ground cinnamon
3 tablespoons butter, cut into pieces
1 recipe piecrust
1 egg yolk, lightly beaten and mixed with 1 teaspoon of water
Optional; I’ve replaced an apple for a pear as well as added
raspberries into the apple mixture to bump it up a notch!
Preheat oven to 425degrees. In a large bowl, combine apples, lemon
juice, flour, sugar and cinnamon, set aside.
Roll out two piecrusts. Place the bottom crust on a 9-inch pie plate,
gently pressing the dough into the bottom of the pan. Pour the apple
mixture into the bottom crust and dot with butter. Cover the apples
with top crust, crimping the top and bottom crust together all around
and trimming off the excess dough. With a small knife, cut vents in
the top crust to allow stream to escape while the pie bakes.
Brush the top crust and the crimped edge with the egg yolk mixture.
This will help the top crust brown nicely. Bake for about 45 minutes,
until the top is golden brown all over. Let the pie cool on a wire
rack for at lease 10 minutes before slicing. Serves 6 to 8.
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