Simple to make, delightful to eat; this apple pie is a winner all-around. Use Aunt Patty’s Easy Pie Crust recipe for a perfect combination. Any leftovers I manage to save are my breakfast the next day.
It makes one 9 inch pie. If you want to use your 10 inch pie tin, just add 1/4 to 1/3 more ingredients depending on how deep you want your pie to turn out.
This pie was based on recipes that my mother and her sister, Patty, used to experient with in Aunt Patty’s big county kitchen.
- Pastry for one 2-crust pie
- 3/4 cup sugar
- 1/4 cup flour
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1 dash of salt if not using self-rising flour
- 1 tsp apple cider vinegar
- 6-8 cups sliced tart baking apples (fresh or canned)
- mixing bowl
- 9-inch pie tin
- foil or pie shields
- Preheat the oven to 425 degrees.
- Mix the dry ingredients together.
- Mix the apple slices and vinegar in a separate bowl.
- Combine the apple mixture and dry ingredients.
- Lay the pastry in the pie tin, crimp the sides and poke a few holes in the crust with a fork to prevent it from bubbling.
- Spoon the coated apples into the pastry-lined pie tin.
- Place butter or margarine on top of and in the center of the apples.
- Cover the pie with a second crust and flute the sides together.
- Poke a few holes in the upper crust for ventilation.
- Cover the edges of the crust with a pie shield or tin foil to prevent burning.
- Bake in the oven for 30 minutes.
- Take the pie out of the oven and remove the foil or pie shields.
- Place the pie back in the oven and cook it for another 15 minutes or until the crust is golden brown and the juice is bubbling.
Storage and Use
Apple pie must be refrigerated to prevent spoilage.