Apple Pie
Ingredients
8-Inch
- Pastry for 8-inch Two-crust Pie
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- dash salt
- 5 cups thinly sliced pared tart apples
- 1 tablespoon butter
9-Inch
- Pastry for 9-inch Two-crust Pie
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- dash salt
- 6 cups thinly sliced pared tart apples
- 2 tablespoon butter
10-Inch
- Pastry for 10-inch Two-crust Pie
- 1 cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- dash salt
- 8 cups thinly sliced pared tart apples
- 3 tablespoon butter
Directions
- Heat oven to 425°. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples. Turn into pastry-lined pie pan; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Note: If using self-rising flour, omit salt.
Source: Betty Crocker’s Cookbook - 1972, Page 321.