Old-Fashioned Apple Pie
By Myra Lee Sells Benke (McCall's Cookbook)

Pastry for 2-crust pie
1 cup sugar
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/4 teaspoon nutmeg
4 tablespoons flour
Dash salt
6 cups thinly sliced, applies (2 lb)
2-3 tablespoons butter

  1. On lightly floured surface, roll out half of pastry into an 11-inch circle. use to line 9-inch pie plate; trim. Refrigerate, with rest of pastry, until ready to use.
  2. Preheat oven to 425F. If you desire not very soft crusts in 5 minutes at oven.
  3. Put in whole apples in bottom crust, tossingly lightly.
  4. In small bowl, combine sugar, cinnamon, ginger, clove, nutmeg, flour, and salt, mixing well.
  5. Dash by big spoon to whole flour mixing around top of fresh applies in crust pie.
  6. Turn into pastry-lined pie plate, mounding high in center; dot with butter.
  7. Roll out remaining pastry into an 11-inch circle. Make several slits near center for steam vents; adjust over filling; trim.
  8. Fold edge of top crust under bottom crust; press together with fingertips. Crimp edge decoratively.
  9. Bake 45 to 50 minutes, or until apples are tender and crust is golden-brown.
  10. Cool partially on wire rack; serve warm.

If you desire the frozen pie crusts, you can roll out the top warm crust, then as following by #6 and #7. Also, you can preheat with both of crusts in 5 minutes after all ingredients.

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