Aunt Ethel's Old-Fashioned Apple Pie
Going through my old recipe box, I came across another recipe that was sent to me when I was a very young newlywed. This one from my Aunt Ethel. So many of my Aunty's sent me recipes, advice and household hints! I wish I could locate them all now!!! But I have managed to save a few. So today I share this one with you, in time for the Thanksgiving dinner!
- 6 cups thinly sliced peeled tart apples
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- dash ground cloves
- 1 tablespoon butter or margarine
1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Makes 6 to 8 servings.
Pastry for Double-Crust Pie
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 2/3 cup shortening
- 6 - 8 tablespoons cold water
1. Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon cold water at a time, until all the dough is moistened.
2. Divide dough in half. Roll out each half on a floured bread board until desired size is reached. Fold into quarters and place one half in pie pan. Add pie ingredients. Roll out second half, slightly larger than bottom. Fold into quarters and unfold over top of pie pan. Crimp edges closed. Be sure to cut steam holes in top of crust to allow the steam to escape. Bake as directed for the pie/