Recipe Talk

I have lost my card for dutch apple pie from my McCall's Great American Recipe Card Collection, I believe 1973. I would appreciate someone sharing this with me.

McCalls Great American Recipe Card

DUTCH APPLE PIE

County Fairs 11 m

9-inch unbaked pie shell

TOPPING

2/3 cup flour

1/3 cup light brown sugar, firmly packed

1/3 cup margarine or butter

Filling

2 lbs tart cooking apples

1 tablsp lemon juice

2 tablespoons flour

3/4 cup sugar

Dash salt

1 teaspoon cinnamon

1. Prepare pie shell, and refrigerate until ready to use.

2. Make Topping: Combine flour and sugar in medium bowl.
With pastry blender or knives, cut in butter until mixture
is consistency of coarse cornmeal.
Refrigerate.

3. Preheat oven to 400 degrees F.

4. Make Filling: Core pure apples. Slice thinkly into large bowl.
Sprinkle with lemon juice.

5. Combine flour, sugar, salt, and cinnamon, mixing well.
Toss lightly with apples.

6. Turn filling into unbaked pie shell, spreading evenly.
Cover with topping.
Bake 40 to 45 minutes, or until apples are tender.

Makes 6 to 8 servings

----------------------------------------

McCalls Great American Recipe Card

BROWN SUGAR APPLE PIE

Our Rich Heritage 5 a

1 pkg (11oz) piecrust mix

**Make pastry as directions. Handling gently, shape
into ball. Divide in half; form each into a round,
then flatten with palm of hand. On lightly floured
pastry cloth, roll half of pastry into 12 inch circle.
Roll with light strokes from center to edge, lifting rolling pin as you reach edge.
Place in pastry plate. Refrigerate)

1/2 cup light brown sugar

1/2 cup sugar

2 tablespoon

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon salt

6 cups thinly sliced, pared, tart apples ( about 2 lbs)

1 1/2 teaspoon lemon peel

2 tablsp butter or margarine

1 egg yolk

1. Make pastry as pkg directs. Roll pastry bottom crust as directed.

2. Preheat oven to 425 degrees F. In large bowl, mix sugars, flour, cinnamon, nutmeg, and salt. Add apples; todd lightly to combine.
Turn apple mixture into the pie shell, mounding up in the center to support the crust. Sprinkle with lemon peel.
Dot apples with butter cut in small pieces.

3. Roll out the remaining pastry into 12 inch circle. Fold over in quarters; cut slits for steam vents.

4. Using sissors, trim overhanging pastry of bottom crust to measure 1/2 inch from the rim of the plate. Carefully place
folded pastry for the top crust so that point that is at center of the filling, and unfold. Using sissors trim overhanging
pastry of the top crust to measure 1 inch from edge all around. Moisten edge of the bottom pastry.

5. With fingers, press edges to seal. Press upright to form rim. Crimp edge. Place thumb on the edge of the
pastry at an angle. Pinch dough between index finger and thumb. Repeat at same angle all around. Mix yolk with 1 tablespoon
water; brush on crust. Bake 45 to 50 minutes, until apples are tender, crust is golden.
Serve warm.
Serves 6 to 8 .

McCalls All-American Apple Pie

1976 Cookbook

INGREDIENTS

1 (11-ounce) package piecrust mix

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

7 cups thinly sliced, pared, tart cooking apples, Granny Smith, McIntosh, etc.

2 tablespoons lemon juice

2 tablespoons butter or margarine

Ice cream or Cheddar cheese, optional

Make pastry as package label directs. Handling gently, shape pastry into a ball. Divide in half; form each half into a round; then flatten each with palm of hand. On lightly floured pastry cloth, roll out each half of pastry into a 12-inch circle. With a sharp knife, cut off and reserve pastry trimmings.

Fold rolled pastry in half; carefully transfer to 9-inch pie plate, making sure fold is in center of pie plate. Unfold pastry and fit carefully into pie plate, pressing gently with fingers, so pastry fits snugly all around. Do not stretch pastry. Refrigerate until ready to use.

Preheat oven to 425 degrees.

In a small bowl, mix sugar, flour, cinnamon, nutmeg, and salt. In a large bowl, toss apples with lemon juice. Add sugar mixture to apple mixture; toss lightly to combine.

Roll out remaining pastry to a 12-inch circle. If necessary, trim circle to even edges. Reserve pastry trimmings. Fold in half. Turn apple mixture into pastry-lined pie plate, mounding high in the center. Dot apple with butter.

Adjust folded pastry over filling. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry. Press edges together to seal, so juices won't run out. Crimp edge. Make a large slit in center for steam vent.

Bake 45 to 50 minutes, or until apples are fork-tender and crust is golden. Cool on wire rack. Serve warm. If desired, serve with ice cream or Cheddar cheese.

Makes 8 servings

NOTE - If desired, with a sharp knife, cut out pastry apples from reserved trimmings; moisten one side and place on pie before baking.