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I don’t know how old this recipe is, I had it written down on a brown paper sack for years. I finally memorized it I guess. Any way here it is. Pay close attention to the cooking notes they will help a lot. You may find mistakes in my grammar or punctuation, just remember I’m an ole Country Boy just tryin to do good. PDF for printing>>…/0B-e0zqA_r4cCUmFxTVVsQTdBM…/view…

2 home-made pie crusts or
2 piece store bought crust
7 medium apples peeled, cored and sliced
½ cup dark brown sugar firmly packed
¼ cup white sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon ground cinnamon
Pinch of nutmeg
Juice from ½ small lemon, about a tablespoon

Preheat oven to 425°
Place 1 of your pie crusts in an ungreased 9” glass pie pan. Press the bottom firmly into place using care to work out any air pockets then repeat on sides. In a large bowl, mix sliced apples and lemon juice making sure to coat apples well then gently mix the remaining ingredients. Place filling into bottom pie crust. Place second crust on top of filling as evenly as possible. Fold top crust over bottom crust and pinch to seal. Cut slits in several places in top crust for venting steam. Place pie on cookie sheet and bake for 45 minutes. Remove to wire rack and allow to cool AT LEAST 2 hours before cutting.

**Important Cooking Notes**
Sealing the edges well is very important, as the apples cook they will give off a lot of juice. The pie is going to leak somewhere, that’s why it is so important to place it on a cookie sheet. Placing the top crust on a piece of waxed paper and rolling slightly will not only insure it will be large enough to cover the pie properly it will allow you to make your cut outs or slits neater and when you get ready to place it on top just flip the waxed paper over and peel it off. Cover the edges of your pie with foil after baking about 20 minutes to keep from over browning or use edge protectors that can be purchased in the baking section of most food markets.
Hope You Enjoy, Andy.



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