Heritage apple pie

20 May

Apple pie recipe allegedly from Seventeen magazine article Cook with a Boy from the late 1960s

  1. 1 box prepared pie crusts for a 2-crust pie the kind that you unroll or your favorite pie crust recipe
  2. 5 large Granny Smith apples peeled, cored, and sliced
  3. 1 cup granulated sugar
  4. 1/4 cup all-purpose flour
  5. 1/2 tsp. salt
  6. 3/4 cup water
  7. 2 tbsp. apple cider vinegar
  8. 2 tbsp. butter
  9. 1 tsp. vanilla extract
  10. 1 tsp. cinnamon
  11. 1/2 tsp. apple pie spice
  12. ice cream or whipped cream optional garnish

Arrange one of the pie crusts into the bottom of a deep dish pie pan.

Fill the pie shell with the apples.

In a medium pot, whisk together sugar, flour, salt, water, and apple cider vinegar.

Cook over medium heat, stirring constantly — don’t neglect to stir!, until thick and syrupy, about 4-5 minutes. Mixture should coat the back of a spoon without easily running off.

Remove from heat, and add butter, vanilla, cinnamon, and apple pie spice, stirring to combine.

Pour mixture evenly over the apples.

Arrange the top crust, pinch edges to seal, and prick a few times with a fork.

Bake at 400 degrees for 45-50 minutes, or until top and edges are golden brown. Rotate pie 180 degrees halfway through baking.

Remove to a wire rack to cool.

A note on baking time: Sometimes it can be hard to tell when this pie is done and when the apples will be tender. It’s usually ready between 40-50 minutes, and you should not need to bake more than 50 minutes! Trust that it’s done provided that the top and edges are golden. If you use a clear baking dish, you can also peek at the bottom to make sure the crust doesn’t look doughy in the middle.

I’ve made the mistake of baking this past 50 minutes because I was unsure it’s done, and the apples turn to applesauce/mush!

And here is a gem found in Bon Appetite August 1981 from The Salt Box Restaurant in Ocean City, New Jersey.”

Special Apple Pie

1 3⁄4 cups all-purpose flour (Crust Recipe)

1⁄4 cup sugar

1 teaspoon cinnamon

1⁄2 teaspoon salt

1⁄2 cup plus 2 tablespoons butter

1⁄4 cup water (or apple cider)

8 mcintosh apples, peeled, cored and sliced (Filling Recipe)

1 2⁄3 cups sour cream

1 cup sugar

1⁄3 cup all-purpose flour

1 egg

2 teaspoons vanilla

1⁄2 teaspoon salt

1 cup chopped walnuts (Topping Recipe)

1⁄2 cup all-purpose flour

1⁄3 cup firmly packed brown sugar

1⁄3 cup granulated sugar

1 tablespoon cinnamon

1 pinch salt

1⁄2 cup butter, room temperature

For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in cold butter using pastry blender until mixture resembles coarse meal. Add water and toss mixture gently with a fork until evenly moistened. Gather gently into ball.

Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside.

For filling: Preheat oven to 450*F. Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350*F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.).

For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.

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