Apple Pie Recipes

Old-Time Apple Pie Recipes Make The Best Apple Pies

Grandma's apple pie recipes make the best apple pies you have ever tasted. The delicious, old-fashioned, homemade flavor of these pies cannot be matched by anything store-bought. They are simply bursting with baked apples.

Now you can enjoy the same apple pies that your great-grandparents loved to eat. These are such easy pie recipes to make, and there are several kinds to try. You will want to try them all. Why not bake an apple pie for your family tonight?

Man's Apple Pie

Plain Pie Crust: 1-1/2 cups flour, 1 teaspoon baking powder, 1 teaspoon salt, 1/2 cup shortening, 1/4 cup ice water. Method: Sift together dry ingredients. Cut in shortening and lastly add the ice water, a little at a time, until all ingredients cling together.

Filling: 6 apples, 1/2 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon mace, 1 tablespoon butter, 1/2 cup grated cheddar cheese. Method: Wash apples and cut fine. Sift sugar, spice, and salt, and mix thoroughly with the apples. Turn into pie pan lined with pastry. Spread over with grated cheese. Put on top crust, pushing it towards the center and pressing off edges.

Bake in hot oven (450°F) for 10 minutes. Reduce heat to 350°F and continue baking about 40 minutes. Absolutely delicious!

Genuine English Deep-Dish Apple Pie

This is the genuine English Apple Pie -- the English people would call ours an apple tart. It is made in oval baking dishes of thick yellow ware, about two and one-half or three inches deep, and with flat rims an inch in width.

The first thing to do is to invert a teacup -- preferably one without a handle -- in the bottom of the dish, then core and pare sour, juicy apples -- any number, from six to a dozen, depending on the size of the family and the dish -- and divide them in eighths. Arrange these in alternate layers with sugar in the dish, with a generous sprinkling of whole cloves over each layer, and pile, layer on layer, until not another bit of apple can go in anywhere without toppling out. The apples are piled up as high again as the depth of the dish, or higher.

Now, lay over all, a very rich biscuit dough, lightly rolled out to one-fourth inch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides with water, to make them adhere during the baking. Place long strips of the dough over the brim of the pie dish, and press with the bowl of a spoon in concentric designs.

Bake in a moderate oven for an hour. Pieces of the crust are cut off for serving, and spoonfuls of the apple pulp are served with them on the plate, then, as soon as convenient, the inverted cup is removed, and the rich liquid collected under it is spooned over each serving of crust and apples. Delicious.

Old-Time Crabapple Pie Recipe

Three cups crabapples, 1 cup sugar, 1/4 teaspoon salt, 1 tablespoon flour, 1/3 cup raisins, 1 teaspoon vanilla, 2 tablespoons butter, pastry. Cut crabapples into small pieces without paring. Put into unbaked pie crust. Mix sugar, salt, flour, and raisins and add to apples. Sprinkle vanilla over top and dot with butter. Cover with top crust and bake in hot oven (450°F) for ten minutes; then reduce heat to moderate (350°F) for fifty minutes. This makes six servings.

Open Crust Apple Pie

Line pan with crust; pare and quarter three or four nice tart apples and spread on crust, sprinkle with two tablespoons sugar and small bits of butter; mix one tablespoon flour, one teaspoon essence of lemon, two tablespoons sugar, and three or four of water together, pour over the apples and bake till they are thoroughly cooked; serve warm with sweetened milk or cream.

Or, half a teaspoon cinnamon, nutmeg, or allspice, may be used in place of essence of lemon, sprinkling it on just before baking.

Or, after putting in apples, pour over them a custard made of two eggs and a pint of milk, sweetened to taste. --Miss. S. A. Melching

Apple Meringue Pie

Pare, slice, stew and sweeten ripe, tart and juicy apples, mash and season with nutmeg, or stew lemon peel with them for flavor, fill crust and bake till done; spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie, sweetening with three tablespoons powdered sugar; flavor with vanilla, beat until it will stand alone, and cover pie three-quarters of an inch thick; if too thin add a little cornstarch. Set back in a quick oven till well "set," and eat cold. In their season, you can substitute peaches for apples.

Green Apple Pie

Peel, core, and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter, stir all together with a spoon; put it into a pie tin lined with pie paste; cover with a top crust and bake about forty minutes. The result will be a delicious, juicy pie.

Apple Custard Pie

Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk and, lastly, the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies.

Line a deep pie plate with plain paste. Pare sour apples -- greenings are best -- and cut in very thin slices. Allow 1 cup of sugar and a quarter of a grated nutmeg mixed with it. Fill the pie dish heaping full of the sliced apple, sprinkling the sugar between the layers. It will require not less than six good-sized apples. Wet the edges of the pie crust with cold water; lay on the cover and press down securely that no juice may escape.

Bake three-quarters of an hour, or even less if the apples become tender. It is important that the apples should be well done, but not overdone. No pie in which the apples are stewed beforehand can be compared with this old-time pie in flavor.