Apple Pie
(Personally Tested by the Prudent Cook)
This recipe originated at the Backwoods Home Magazine website.
To see the article, written by Jackie Clay, complete with illustrations and more recipes, visit
Can She Bake An Apple Pie, Billy Boy?
- 6 c. peeled, sliced tart apples
- 1 c. sugar (may use ½ brown and ½ granulated)
- 2 Tbsp. flour
- 1/2 tsp. ground cinnamon
- pinch salt
- 2 Tbsp. butter
- Basic Extra-Flaky Pie Crust
Preheat oven to 350°F.
Combine all ingredients except butter; toss well to combine. Pour into unbaked pie shell.
Heap apples up in the center. Dot in four places with butter. Trim edges of crust. Moisten
the edge of bottom crust with 'pie juice' and place top crust over pie. Trim edges of top crust,
then seal. Create a steam vent in the top. Rub margarine over top crust and sprinkle with sugar
for an 'irresistable' crisp, sugary crust. Bake 35 minutes or until nicely browned.
Basic Extra-Flaky Pie Crust (double crust pies)
(Personally Tested by the Prudent Cook)
- 3 c. flour
- 1 tsp. salt
- 1-1/2 c. less 1 Tbsp. lard or shortening
- Enough ice water to make a ball which is not sticky or crumbly
Mix flour and salt. Cut in cold shortening until it resembles peas. Add enough ice water,
a little at a time, until the ball easily draws together and holds - do not get it sticky.
Cover and chill for one hour (if you have the time). Prepare floured surface and dust rolling
pin with flour. Divide dough in half, with one portion slightly larger, which will be the bottom
crust. Dust the bottom of the ball, then begin to roll it out until it is an inch and a half
larger than the pie plate. Repeat process for top crust but do not add 'extra' dough from top
crust to the ball.
Refer to the article for
more fine details, tips and instructions.
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