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Apple Pie...Oh My!

I was craving apple pie recently and all the wonderful holiday spices that go into a delish apple pie.  Plus I had this adorable apple pie dish that I have been waiting to use since Spring! 

I started to look through my cookbooks and couldn't find an apple pie recipe that inspired me. Then I pulled out my tried-and-true The Fannie Farmer Cookbook my mom swears by for all things cooking.  Sure enough it had the perfect apple pie recipe that I was looking for.  

    

My mother gave this cookbook to me when I graduated from high school with the hope that I would use as a survival guide when in college. This cookbook can tell you how to make a peanut butter sandwich to how to prepare lobster....She was given a copy by her mother-in-law when her and my dad got married and said that it was a lifesaver many times.  

Since I graduated, 13 years ago, she has gifted me an updated hardcover version and I guess now if I loose one copy during a move I have a second copy as backup? Mom also went through the book and highlighted all recipes she cooked for us over the years. Well on a day like today, I lover her for it because that book won out among the others by being the easiest, hit-the-spot, delicious apple pie recipe.

I hope you enjoy this apple pie recipe as much as I do!

The Fannie Farmer Cookbook

Apple Pie

Basic Pastry dough for 9-in two-crust pie

3/4 -1 Cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon (optional)

1/2 teaspoon nutmeg (optional)

1 1/2 tablespoons flour

6-8 large, firm, tart apples (about 10 cups)

2 tablespoons butter

Preheat the oven to 425F. Line a pie pan with half the pastry dough. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core, and slice the apples and toss them in the sugar mixture, coating them well. Pile them into the lined pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top.Bake 10 minutes, then lower heat to 350F and bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

 



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