"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Apple Pie Recipe

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This recipe for Apple Pie, by , is from The American Legion Auxiliary Fort Owen Unit 94 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Ragsdale
Added: Thursday, August 31, 2006


If you use frozen pie crust. (Purchase 2 one for top and one for the bottom) (Such as Ready Crust); or if you make your own crusts, omit the frozen crusts. -
7 to 8 medium sized apples; (use a combination of apple varieties such as Jonagold, Granny Smith, Golden Delicious, Rome, etc.)
1 tsp cinnamon
1/4 cup white granulated sugar
juice of 1/2 lemon, fresh squeezed
1 tbsp unsalted butter
1/2 cup chopped walnuts or pecans (optional) .

1. First prepare apple mixture
2. Preheat oven to 350
3. Peel and core seven to eight apples and slice into slices that are one inch to one-and-a-half inches wide at the bottom. Using such large slices will keep the pie moist while preventing it from becoming runny with liquid.
4. Place peeled apples in a large bowl and toss with cinnamon, 1/4 cup sugar and lemon juice. If you're using nuts, dried fruit, and nutmeg or cloves, toss them with the apples too.
Mix well.
If you are using store bought crusts or homemade crusts continue here.
1. Remove frozen pie crust from the freezer, put one aside.
2. Gently place apple slices in bottom pie crust. Fill the bottom of the crust, leaving no empty spaces. If you have empty spaces, cut up a few of the larger slices into slightly smaller slices to fill in the cracks.
3. With a knife or fork, break up butter into pea-sized pieces.
4. Sprinkle butter pieces on top of the apple slices.
5. Open the second
6. Place the second pie crust on top of the bottom crust and apples.
7. Match the edges of the top and bottom crusts. 8. Seal the edges by pinching them together well. Sealing keeps the apple juices from bubbling over during baking.
9. Using sharp knife, make three slits, each about two inches long, in the middle of the top crust of the pie. The slits allow the steam to escape while cooking.
10. Place pie in the freezer for about 10 minutes.
11. Remove pie from freezer.
12. Place on cookie sheet or a jelly roll pan with edges, to contain leaks.
13. Place pan on the middle of the rack.
14. Bake for about one hour, or until crust is golden brown and the apples feel soft when you insert a knife into the slits.
15. Cool on baking rack, oven mitt or towel for about 30 minutes. It will still be warm.
Top with vanilla ice cream if desired. Serve and enjoy.




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