Apple Pie I
Nutrition
Calories: 306 kcalCarbohydrates: 45 gProtein: 16 gFat: 24 gSaturated Fat: 15 gCholesterol: 24 mgSodium: 266 mgFiber: 10 gSugar: 30 gVitamin A: 7.125 IUCalcium: 141 mgIron: 13 mg
Ingredients
- 1 whole pie crust unbaked with enough dough for a 2-crust pie
- 5 ½ cups apple
- 1/2 to 2/3 cup white or brown sugar
- 1/8 tsp salt
- 1 to 1-1/2 tbsp cornstarch
- 1/4 tsp cinnamon optional
- 1/8 tsp nutmeg optional
- 1-1/2 tbsp butter
- 1 tablespoon lemon juice optional
- 1/2 tsp grated lemon rind optional
- 1 teaspoon vanilla extract optional
- 1 tsp fennel or anise seed optional
- 2 tbsp water or cream optional
- 1 cup shredded cheese optional
Instructions
- Line a 9-inch pie pan with pie dough.
- Pare, core and thinly slice: 5 to 6 cups apples
- If you are using dried apples, allow 1 lb apples to 1 quart water and cook 35 to 45 minutes before proceeding. Combine and sift over the apples: 1/2 to 2/3 cup white or brown sugar
- 1/8 teaspoon salt
- 1 to 1-1/2 tablespoons cornstarch
- (1/4 teaspoon cinnamon)
- (1/8 teaspoon nutmeg)
- Only very tart apples require the larger amount of sugar. Only very juicy apples require the larger amount of cornstarch. Stir the apples gently until they are well coated. Place them in layers in the pie shell. Dot with: 1-1/2 tablespoons butter
- If the apples are bland or lacking in flavor, sprinkle with: 1 tbsp lemon juice
- 1/2 teaspoon grated lemon rind
- (1 teaspoon vanilla)
- If you are serving the pie with cheese, omit the above flavors and use: (1 teaspoon fennel or anise seed)
- Should the apples be very dry, add: (2 tablespoons water or cream)
- Preheat oven to 450°
- Cover the pie with a pricked upper crust. Bake in a 450° oven 10 minutes. Reduce the heat to 350°. Bake until done, 35 to 45 minutes or until golden brown. For a delicious touch, sprinkle the top crust lightly with sugar and cinnamon as you put the pie into the oven.