Ingredients: |
Ingredients: 6 cups of apple slices, peeled, cored, and sliced 1/4" thick. About 5-7 large apples.
3/4 cup sugar
3 tbsp. all-purpose flour
1 tbsp. strained fresh lemon juice (optional)
1/2 tsp. ground cinnamon
1/8 tsp. salt
2 tbsp. unsalted butter cut in small pieces.
2 tsp. sugar
1/8 tsp. ground cinnamon
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Directions: |
Directions:Preheat oven to 425ºF. Position rack in lower 1/2 of oven.
Peel, core, and slice 1/4" thick to make 6 cups of apple slices. 5-7 large apples.
Combine apples with:
3/4 cup sugar
3 tbsp. all-purpose flour
1 tbsp. strained fresh lemon juice (optional)
1/2 tsp. ground cinnamon
1/8 tsp. salt
Let stand for 15 minutes, stirring several times to make juice and soften apples to better fit into crust.
Pour mixture into a bottom crust in a deep dish pie pan and gently level with the back of a spoon. Dot the top with:
2 tbsp. unsalted butter cut in small pieces.
Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust, then seal the edge, trim, and crimp or flute. Cut team vents in the top crust and sprinkle with:
2 tsp. sugar
1/8 tsp. ground cinnamon
Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the over temperature to 350ºF and bake until the fruit feels just tender when a knife or skewer is poked through a steam vent and thick juices have begun to bubble through the vents, 30 to 45 minutes more. (I bake 38 minutes.)
Cool the pie completely before serving. This gives the filling time to thicken properly. If you want to serve it warm, you can place the pie in a 350ºF oven for about 15 minutes, or heat each slice in the microwave for 30 seconds. The pie will last 2-3 days on the counter or 3-4 days refrigerated. However, it will likely be gone much faster!
This recipe is from a 1960s edition of Joy of Cooking. You will not find it in the new edition. |
This recipe for Apple Pie is from