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|5 cups thinly sliced pared tart apples, about 5 medium|
|1 cup packed brown sugar|
|1/4 cup water|
|1 tbsp. lemon juice|
|1/4 cup flour|
|2 tbsp. sugar|
|3/4 tsp. salt|
|1 tsp. vanilla|
|pastry for 9 inch two crust pie, homemade or store bought|
Mission Viejo, CA (pop. 93,305)
Member Since Aug 2011
The round flat apple pie featured in older cookbooks is an American classic. This pie shape was created by thrifty American colonists so that “a little would go a long way.” Apple Pye, of old England was made in a long deep dish called a “coffin”.
Mix apples, brown sugar, water and lemon juice in 2 quart pan. Heat to boiling; reduce heat. Cover and simmer just til apples are tender, 7 to 8 minutes. Mix flour, sugar and salt; stir into apple mixture. Cook, stirring constantly til mixture thickens and boils. boil and stir 1 minute; remove from heat. Stir in vanilla and margarine. Cool.
Heat oven to 425. Prepare pastry. Turn apple mixture into pastry lined pie plate. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2 to 3 inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake til crust is golden brown, 40 to 50 minutes. If using self rising flour, omit salt
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