I have always put a heart in the center of the crust because I'm such a hopeless romantic. In fact, the one time I neglected what was to become my trademark for this pie, my boyfriend asked if I was mad at him. "Why?" I asked him. And he told me, "Because there's no heart in the pie."
There has always been a heart since then, because I loved that he said that.
My recipe comes from Farm Journal’s Country Cookbook (1959).
I used my new Emile Henry pie dish.
And forgot to put aluminum foil underneath because some of the juices dripped into the oven.
Ok. It was a lot of the juices. I’m such a klutz in the kitchen sometimes.
But I love this pie.
Here’s the recipe, straight from my torn and tattered cookbook:
FAVORITE APPLE PIEPeel and quarter apples into sauce (cut each quarter into about 4 slices). Add 1/4 c. cold water; simmer until tender, about 5 minutes. Cool.
(A pie that lives up to its name – plain or caramelized. It’s one of our best.)
Pastry for 2-crust pie
6 large tart apples
2 Tbsp. flour
1/2 c. sugar
1/2 c. brown sugar, firmly packed
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/8 tsp. salt
1 Tbsp. lemon juice
3 Tbsp. butter
Fill pastry-lined 9” pie pan with apples.
Combine remaining ingredients, except butter, sprinkle over apples; dot with butter. Moisten edges of undercrust.
Adjust top crust; cut 6 vents (cut like chevrons – 1 in each piece); flute edges.
Bake in very hot oven (450) 10 minutes; reduce heat to moderate (350) and bake 45 minutes longer. Makes 6 servings.
CARAMEL APPLE PIE: Cover bottom pastry with 1/4 c. melted butter; spread evenly with 1/2 c. brown sugar, firmly packed, then sprinkle with 1/2 c. pecans. Follow above recipe, using only 1/4 c. brown sugar. This makes a luscious caramelized pie.
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