The best delicious Old-fashioned Apple Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Old-fashioned Apple Pie recipe today!
Hello my friends, this Old-fashioned Apple Pie recipe will not disappoint, I promise! Made with simple ingredients, our Old-fashioned Apple Pie is amazingly delicious, and addictive, everyone will be asking for more Old-fashioned Apple Pie.
What Makes This Old-fashioned Apple Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Old-fashioned Apple Pie.
Ready to make this Old-fashioned Apple Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Old Fashioned Dough; see
-recipe
6 lg Golden delicious apples; or
-3 pounds, up to 7
1/4 c Light brown sugar; firmly
-packed
1/4 c Granulated sugar; plus
-additional for sprinkling
-on the top crust
2 tb Cornstarch
3/4 ts Ground cinnamon
1/8 ts Grated nutmeg
1 1/2 tb Freshly squeezed lemon juice
2 tb Unsalted butter; softened
EGG GLAZE
1 lg Egg; and
3 tb Cold water
Vanilla ice cream; as
-accompaniment
Steps:
1) Preheat the over to 425 degrees F.
2) Quarter, core and peel the apples. Cut each quarter into 3 wedges.
Measure the apples into a large bowl. They will make roughly 8 cups.
3) In a small bowl, stir together with a wire whisk the sugars, cornstarch,
cinnamon and nutmeg.
4) Add the lemon juice and the sugar mixture to the apple slices and mix
until they are evenly coated.
5) Line the pie plate with the bottom crust and mound the apple filling
into it. Using both hands, press and shape the apples to form a tightly
packed, high mound. Trim the bottom crust to a 1/2 inch overhang. Dot the
filling with butter. Arrange the top crust over the apples, patting the
crust gently with your hands so it conforms to the shape of the filling.
Leave a 1 inch edge. Fold the top crust under the edge of the bottom crust
and flute the edges decoratively, pressing together with your thumb and
forefinger.
6) Reroll the pastry scraps to make 3 large diamond-shaped leaves, each
about 2 1/2 inches long. Cut them out freehand or use a diamond shaped
cookie cutter. Use the back of a paring knife to make indentations
simulating leaf veins. Brush the backs of the leaves lightly with egg gaze,
then apply the leaves to the very top of the pastry, bending or twisting
them slightly to give them a natural look. With a sharp pairing knife, make
5 or 6 steam vents, each 3/4 inch long, around the center of the top crust.
7) Bake the pie for 20 minutes. Reduce the oven temperature to 375 degrees
F. and continue to bake the pie for 40 minutes. Ten minutes before the end
of the baking time, brush the top with egg glaze and sprinkle with sugar.
The pie is done when the pastry is olden brown and the juices are bubbling.
8) Let the pie cool on a wire rack before serving it slightly warm with
vanilla ice cream.
Busted by Barb on 2/20/98
NOTES : This classic recipe is from the Little Pie Company of the Big
Apple.
Yields
1 Servings
Leave a Reply