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Apple Pie

Clara Ward
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Course Dessert

Ingredients
  

  • 1/2 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon nutmeg I don’t use nutmeg and (use 1/2 teasp. cinnamon.
  • 1/4 teaspoon cinnamon
  • Dash of salt
  • 1 tablespoon butter or margarine
  • 5 cups thinly sliced pared tart apples Jonathan or Granny-Smith. I don’t pare the apples either.

Instructions
 

  • Heat oven to 425 degrees.
  • Stir together sugar, flour and spices and salt; mix with apples.
  • Turn into pastry lined pie pan; dot with butter.
  • Cover with top crust, seal and flute.
  • Prick top crust with a fork.
  • Cover edge with 2-3 inch strip of foil to prevent excessive browning: remove foil last 15 minutes of baking.
  • Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Notes

8-inch pie
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg (I don’t use nutmeg and (use 1/2 teasp. cinnamon.)
- 1/4 teaspoon cinnamon
- Dash of salt
- 1 tablespoon butter or margarine
- 5 cups thinly sliced pared tart apples (Jonathan or Granny-Smith)
9-inch pie
- 3/4 cup sugar
- 1/4 tablespoons all-purpose flour
- 1/2 teaspoon nutmeg (I don’t use nutmeg and (use 1/2 teasp. cinnamon.)
- 1/2 teaspoon cinnamon
- Dash of salt
- 2 tablespoons butter or margarine
- 6 cups thinly sliced pared tart apples (Jonathan or Granny-Smith)
via Betty Crocker
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