Fresh Apple Pie

FRESH APPLE PIE

I always loved my Nana’s cooking. She had a pippin apple tree in her back yard in Tujunga, CA. in the 50’s so pippin was the apple of choice…for baking. She would make chunky cinnamon apple sauce to die for! And the pies were the same. Unfortunately, over the years I have never seen her recipe. My mom, also was an amazing cook and baker. I have made this pie in the past and it turned out every bit as good, from what I was told.

8-inch:
Pastry for 8-inch Two Crusted Pie (see recipe for pie crust)
1/2 cup sugar
3 Tbsp. all-purpose flour (over 5000′ elevation you can use Hungarian High Elevation Flour)
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon (add more to taste – 1/2 tsp I feel is not enough)
Dash of Salt
5 – 6 cups ( I like piled high!) thinly sliced pared tart apples. My mom and I always used Pippins but I have read Cortland, Rhode Island Greening and McIntosh works well, also. Over 7000 feet elevation use the softer apples like Granny Smith.
1 Tbsp. butter.

9-inch:
Pastry for 9-inch Two Crusted Pie
3/4 cup sugar
1/4 cup all-purpose flour (over 5000′ elevation you can use Hungarian High Elevation Flour)
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon (add more to taste – 1/2 tsp I feel is not enough)
Dash of salt
6-7 cups (I like piled high!) thinly sliced pared tart apples. My mom and I always used Pippins but I have read Cortland, Rhode Island Greening and McIntosh works well, also. Over 7000 feet elevation use the softer apples like Granny Smith.
2 Tbsp Butter

Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate; dot with butter. Cover with top crust. Make a few slits on the crust top. Seal and flute. Cover edge with 3″ strip of aluminum foil (to keep from over baking); remover foiled during last 15 minutes of baking. Bake until crust is brown and justice begins to bubble through slits in crust 40-40 minutes.

(Recipe altered slightly from the original found in Betty Crocker’s Cookbook printed 1982.)

 

Nancy - Fresh Apple Pie

Nancy - Fresh Apple Pie