Jan's 1940's Apple Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
butter
or margarine |
|
| ¾ | cup |
sugar
(1 c for tart apples) |
|
| 4 | each |
apples
mcintosh |
|
| 4 | each |
apples
cortland |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
or margarine |
|
| 177 | ml |
sugar
(1 c for tart apples) |
|
| 4 | each |
apples
mcintosh |
|
| 4 | each |
apples
cortland |
|
Directions
Line bottom of pie plate with thin crust, let it drape over edge of plate.
Slice apples into plate until it is HEAPED over top.
Mix the cinnamon and flour into the sugar and pour this over the apple slices.
Dot the top with pieces of the butter.
Now cut around the plate to rid the excess crust.
Roll out top crust and inchsmear inch center (6 inches or so) with crisco.
Make 5 or 6 slits near middle. Sprinkle with flour. Fold and put on pie.
This makes it easier to place on pie. Unfold, then cut off to within 1½ inch any access and fold under the other crust making finger and fold to seal all around.
Now walk to sink and holding pie in one hand . run it quickly under cold water to PARTIALLY rinse off flour.
This is what makes it flaky.
Cook at 350℉ (180℃) for about 1 hour . until golden brown and a sharp knife inserted feels NO firm apples.
