Old-Fashioned Apple Pie
This old-fashioned apple pie recipe has been handed down for generations. I actually remember my great-grandmother sitting at my grandmother's table making apple pie. I loved sitting next to her as she told me stories of when she was a young girl. Now whenever I think of apple pie I think of all the good times I shared with her. She would win prizes at the county fair with this apple pie recipe. This is her recipe; which I still get complimented on today.
- 5 tablespoons flour
- Double crust pie dough
- 1 large egg yolk
- 1 tablespoon heavy cream
- 4 pounds assorted cooking apples
- 3 tablespoons fresh lemon juice
- 1/2 cup granulated sugar
- 1-1/4 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup cold butter
Once you have all the ingredients in place, follow these steps:
- Place one portion of dough onto a lightly floured surface. Roll out the dough till it's about 1/8 inch thick and 13 inches round. Fit into a 9-inch pie plate. Trim the edges so that it is flush with the rim of the pie plate. Place into the freezer until the dough is firm (about 30 minutes). This will make the bottom of the pie colder than the top (step 2), which is what you need.
- Roll out the rest of the pie dough onto parchment paper, till it is about 13 inches round and about 1/8 inch thick. Place the dough (still on the parchment paper) in the refrigerator until it is firm (about 30 minutes).
- Preheat the oven to 400 degrees Fahrenheit.
- Separate the egg yolk from the egg white. Keep both in separate bowls. You will be using both.
- Peel, core, and cut apples into 1/4- to 1/2-inch slices.
- Place the egg yolk and cream into a small bowl and whisk them together. This is an egg wash; set it aside to be used later.
- Place apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt into a large bowl. Gently toss the ingredients to combine the mixture.
- Take the pie plate out of the freezer.
- Lightly beat the egg white, then brush the egg white on the inside of the uncooked pie shell. This coating will help keep the pie crust from getting soggy.
- Place the mixture (step 7) into the pie pan, mounding the mixture slightly in the middle, and dot with butter.
- Using a wet pastry brush, lightly brush the edges of the pie.
- Take the pie dough from the refrigerator and place it on top of the pie. Trim the edges of the pie being sure that it is flush with the rim of the pie pan. Seal the edges by pressing firmly on the rim of the pie pan. In the center of the pie topping make four 1/2-inch slits.
- Brush the top of the pie with the egg wash (step 6). Sprinkle sugar on top of the egg wash.
- Place the pie into the freezer for thirty minutes.
- Place the pie onto a baking sheet and place it in the oven. Bake until the crust begins to turn a golden brown color. This should take about twenty minutes.
- Reduce the temperature of the oven to 350 degrees Fahrenheit. Bake about 35 minutes until the crust is golden brown and the juices of the pie are bubbling. (Sometimes the pie will brown too quickly, if this happens just cover with foil.)
- Remove the pie and let it cool on a wire rack.
Your apple pie is finished! Now you can sit back and enjoy a piece of an old-fashioned apple pie. For a real treat, add a scoop of vanilla ice cream on top.
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Comments for this tip:
david 04 Mar 2013, 07:52
What do you do to keep the apples from forming juice inside the pie? to often, my pies whether apple or peach develop juice that makes for a soggy pie. I have added tapioca to the filling and ginger snaps to the bottom but still get a "juicy" pie.