Recipe Talk

I am looking for the Great American Recipe Card Collection recipe for an Apple Pie....its been years since I made it & my ex got the recipe cards, all I remember was it had a lattice crust & granny smith apples. Can anyone help??

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

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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 .

Brown Sugar Apple Pie

McCalls recipe card collection - Our Rich

Heritage card #5A

1 pkg (11 oz) piecrust mix

1/2 c light brown sugar

1/2 c granulated sugar

2 T flour

3/4 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp salt

6 c thinly sliced, pared, tart apples (about

2 lb)

1-1/2 tsp grated lemon peel

2 T butter or margarine

1 egg yolk

1 Make pastry as pkg directs. Roll pastry
for bottom crust as directed in Rhubarb
Custard Pie (card 17a) *below

2 Preheat oven to 435F. In large bowl, mix
sugars, flour, cinnamon, nutmeg, and salt.
Add apples; toss lightly to combine. Turn
apple mixture into pastry-lined pie plate,
mounding up in center to support top crust.
Sprinkle w/ lemon peel. Dot apples with
butter, cut in small pieces.

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

4. Using scissors, trim overhanging pastry
of bottom crust to measure 1/2" from rim of
pie plate. Carefully place folded pastry for
top crust so that point is at center of
filling, and unfold. Using scissors, trim
overhanging pastry of top crust to measure
1" from edge all around. Moisten edge of
bottom pastry with a little water. Fold top
pastry under edge of bottom pastry.

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

Rhubarb custard pie card #17a:(below)

* 1 Make pastry as pkg directs. Handling
gently, shape into ball. Divide in half;
form each into a round, then flatten w/ palm
of hand. On lightly floured pastry cloth,
roll half of pastry into 12" circle. Roll w/
light strokes from center to edge, lifting
rollin pin as you reach edge.

2 Place 9" pie plate on pastry circle
(pastry should be 1" wider all around). Fold
pastry in half and carefully transfer to pie
plate, making sure fold is in center of
plate. Unfold pastry and fit into pie plate,
pressing gently with fingers, so pastry fits
snuggly all around. (Do not stretch.)
Refrigerate. Preheat oven to 450 F.

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No-Bake Apple Pie Recipe

Rich and creamy this no-bake apple pie will turn your family’s heads.

You may never bake another apple pie; this one is that good!

Ingredients

2 (12 oz ea) packages STOUFFER'S® Harvest Apples, prepared according to package directions, chilled

1 (9 oz) graham cracker crust

Mix:
1 cup powdered sugar

1 (3 oz) package cream cheese, softened

1/4 (1/2 stick) cup butter, softened

1 cup frozen non-dairy whipped topping, thawed

1/4 teaspoon ground cinnamon

Pour in pie shell.
Place in ice box.

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From McCalls Cooking School

the 1984 "Perfect Apple Pie".

Perfect Apple Pie

1 c. sugar

2 Tab. Flour

1 tea. cinnamon

1/8 tea. nutmeg

1/4 tea. salt

7 cups finely sliced, tart apples

2 Tab. lemon juice

2 Tab. butter or margarine

Recommends using a packed pie crust mix or prepared refigerated/frozen crust.

Toss apples with lemon juice. Mix sugar, flour salt and spices. Toss with apples. Pour into bottom crust, mounding apples high in center. Pinch top crust onto bottom. Bake 425 degrees for about 45-50 minutes.

Judy Parish

Pie Crust

2 cups sifted all purpose flour

1 teaspoon salt

3/4 cup shortening or 2/3 cup lard

4 to 5 tablespoons ice water

sift flour with salt with pastry blender,using a short, cutting motion or 2 knives, cut in shortening until mixture resembles coarse cornmeal.

quickly sprinkle ice water, 1 tab. at a time, over all of pastry mixture tossing lightly with fork after each addition and pushing dampened portion to side of bowl sprinkle only dry portion remaining. (PASTRY SHOULD BE JUST ENOUGHT TO HOLD TOGETHER, NOT SKICKY)

Shape pastry into a ball, wrap in waxed paper, and refrigerate until ready to uise. Divide in half, flatten each half with palm of hand.

This is my recipe which I like better.

3 cups of all purpose flour

1/2 teaspoon of salt (I dont use the usual amount of salt because you can taste it to much)

1 cup and 3 Tablespoons of butter crisco a little heapiong of the Tablespoons. (somethimes I use part regular crisco too in the mix, but butter crisco is the primary ingredent).

5 to 7 Tablespoons of very cold water

I mix crisco with the flour and salt with a fork(NO sifting). Fork works best for me so its not too mushy)

Then add your cold water staring with 5 Tab. then adding rest if needed. Quikly and not to much mixing so its like cornmeal. No putting it in the Fridg.Use right away.

Another thing that makes 2 crust pies wonderful is when you get the top crust pie on, melt butter in micro wave and with pastry brush you spread all over the top of crust and it makes it taste great and be very flakly too. On berry pies make a mixer of sugar and cinnamon together and sprinkle on top of the buttered crust. Its great.

McCalls Apple Pie Recipe - "Old-Fashioned Apple Pie"

Pastry for 2-crust pie - (this is also in the book - let me know if you want it....)

1 cup sugar

1 teaspoon cinnamon

4 tablespoons flour

Dash salt

6 cups thinly sliced tart apples (2 lbs.)

2 tablespoons butter or margarine

1. On lightly floured surface, roll out half the pastry into an 11 inch circle. Use to line 9 inch pie plate; trim. Refrigerate with rest of pastry until ready to use.

2. Preheat oven to 425F

3. In small bowl, combine sugar, cinnamon, flour and salt. Mix well.

4. Add to apples in large bowl, tossing to combine.

5. Turn apple mixture into pastry lined pie plate mounding high in the center. Dot with butter.

6. Roll out remaining pastry into an 11 inch circle. Make several slits near center for steam vents; adjust over filing; trim.

7. Fold edge of top crust under bottom crust. Press together with fingertips. Crimp edge decoratively.

8. Bake 45 to 50 minutes or until apples are tender and crust is golden brown.

9. Cool partially on wire rack. Serve warm.