"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

"Ramsdale" Apple Pie Recipe

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This recipe for "Ramsdale" Apple Pie, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Barquis
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Apple Filing:
6-8 Cortland or Granny Smith apples
pinch of salt
3/4 cup sugar
1/4 cup flour
1 tsp (teaspoon) nutmeg
1 tsp cinnamon

Pie Crust:
1/4 lb butter
8 Tbsp (Tablespoons) Crisco (canned)
2 cups flour
1/2 ice water (just water with some icecubes)
some milk and sugar (see directions at the end)

Directions:
Directions:

For Apple Filling:
Peel, decore and cut apples into 1/8's (try to make them all the same size) and place into bowl of cold water with a pinch of salt until they are all cut. Then drain off the water and add to apples the 3/4 cup of sugar, 1/4 cup of flour, 1 tsp of nutmeg, 1 tsp of cinnamon, and a dash of salt. Stir everything together (may take a little while) until the apples are coated with a syrup-y combination of the ingredients. Set aside for now while making the pie crust.

Pie Crust:
Adjust oven racks so as to have a least six inches of space in the middle of the oven. Preheat oven to 425. On a canvas for rolling out dough, spread one or more handfuls of flour on the canvas. Then measure and put 2 cups of flour in middle of canvas. Put 1/4 lb. of butter ontop of flour and start to "cut" the butter into the flour. Then add 8 Tbsp of Crisco to the top of the pile and also "cut" that into the flour and butter. At some point you will need to put some flour on your hands and use your hands to further mix the ingredients. Add a litte ice water to the mixtures until it adheres into a ball. If it start to get sticky, add more flour. Make a ball and cut into almost equal halves. Place the larger 1/2 of mixture into a bowl, cover it, and set aside in the refrigerator. Rub some flour over the sleeve of the rolling pin. Sprinkle some flour on top of the pie crust still on the canvas. Roll the dough out using the rolling pin until it is in a circular shape that is slightly larger than the pie pan you are using. Add more flour as needed to keep the dough from getting sticky. Grease pie plate (such as with butter). Now for the tricky part. Using the rolling pin and with partial folding the canvas so that part of the dough is covering the top of the rolling pin, manuver the dough so as to place it flat and centered in the bottom of the pie pan. If there is more than 1/2 inch extra of crust beyond the edge of the pie pan, cut it off or add it to a section where you need some extra dough, or just add it to the dough in the refrigerator. Set aside this bottom crust while repeating the process to make the top half of the crust using the dough from the refrigerator. This time, don't trim off any extra crust but try to roll out dough to make circular shape. After rolling out the dough, carefully pour apple filling into the pie pan ontop of the bottom half of the crust. (OPTIONAL: If you want you can put pats of butter onto of the filling.) Then in a similar fashion, put top half on crust ontop of the apple filling so that it is centered. It may take a little adjusting after getting it on top. Cut small holes on top half of crust to allow for air to escape. Now, take the edges of the top and bottom halves of the crust, crimp them together and form wavy pattern around the edge of the pie using your fingers and thumb. Baste (with a basting brush) some milk on the top of the pie and sprinkle some sugar ontop-helps brown the top of the crust. Put the pie pan on a cookie sheet. Cover the edge of the pie with thin strips foil to cover 3 inches of the pie's edge (otherwise edge of crust will burn.) Put in middle section of the oven. Bake for 25-35 minutes or until crust is brown and juice bubbles through the slits. Then remove the foil from the edge of the pie and bake for an additional 15 minutes at the same temperature of 425. Remove from the oven and let cool for several minutes before serving. Pie and filling will be very hot otherwise.



Number Of Servings:
Number Of Servings:
6-12 depending on size of pie slice
Preparation Time:
Preparation Time:
1 hour, cook time: up to 50 minutes
Personal Notes:
Personal Notes:

This recipe goes back to the days when my grandfather was a ship's pilot back in the 1930's- he got this recipe from a cruise chef.

 

 

 

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