September's Classic Apple Pie
I have been making this pie for over 25 years. I believe that I clipped this recipe from a magazine in the late 80s. I don't remember which magazine now. I wrote down the history of this classic apple pie, because I thought it was really interesting and special.
"This old-fashioned apple-pie recipe won the 1987 Grand Prize in Salem Cross Inn's Annual Beehive Oven bake-off. Creators Lillie Bothwell (102 years old) and Louise Waid (106 years old), both residents of the Quaboag Nursing Home, credit their success to years of experience. They placed in the year before and decided not to enter in 1988 in order to give the younger folks a chance."
I've tweaked this recipe a little bit over the years to my tastes and every time that I serve it to people they tell me it is the best apple pie they ever had. I hope you enjoy this pie as much as my family has over the years, and I hope that it becomes a centerpiece in your baking as much as it has in mine.
I have always used granny smith apples. If for some reason these apples are unavailable, any firm, tart apple will work.
Before baking the pie, you may want to brush (with a pastry brush) the top pastry dough with a beaten egg. This will give the pie a nice sheen.
Check out my recipe and tips for double crust pastry dough for further advise.
Preparation time is 50 minutes. Bake time is 50 minutes. Total time is about 1 hour and 45 minutes.
Click here for a printable (pdf) version of this recipe.
6 to 7 Granny Smith Apples
1 tablespoon lemon juice, optional
1 cup sugar
1/4 cup flour
1/8 teaspoon salt
1 teaspoon cinnamon
1 1/2 tablespoon butter, cut into pieces
Pastry dough for double crust pie
Peel, core, and slice apples; toss with lemon juice if desired. In a medium bowl, combine the sugar, flour, salt, and cinnamon. Add flour mixture to the sliced apples, and toss to combine. Let the apples sit for 10 to 15 minutes, stirring a couple times before placing them in the pastry shell. Place the sliced apples in a 9 inch pastry lined pie plate, arranging slices so they fit compactly. Dot with butter.
Heat oven to 400 degrees F. Place the remaining pastry dough over sliced apples; crimp edges. Cut several slits in the crust to allow the steam to escape. Place pie on a rimmed baking sheet lined with foil. Bake 50 to 55 minutes or until the crust is browned and juices bubble up. Remove to wire rack. Cool completely before cutting. Serves 8.
(edited by Anna Weicht)
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