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Old Fashioned Apple Pie

Old Fashioned Apple Pie

Arletta

Arletta

Apple pie ...so American, so delicious. A true classic. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
  3. Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LARONE
36

LARONE

1/25/2004

This turned out pretty well. I needed a recipe quick for Thanksgiving. After we moved, I couldn't find my recipe book with my usual Apple pie recipe. Some people liked it some liked the ones I usually bake. The only things I would change would be adding less butter and more flour. The juices in the pie did not thicken as much as I like. All in all a pretty good recipe.

CARMEN12345
33

CARMEN12345

1/25/2004

This pie turned out horribly! The taste was very good, but it was very, very watery. I think you should at least triple the amount of flour in the recipe. I would not try this recipe again!

eqstokes
26

eqstokes

11/29/2010

To avoid wateriness in an old-fashioned apple pie you need to do two things: Use Cortland or other cooking apples (never use Macintosh!) and add 2 tablespoons of uncooked tapioca right out of the box (more for a 10" pie). Spread the first tablespoon over the bottom of the pie crust before you add any apples, then sprinkle the remaining tablespoon throughout the pie. The tapioca helps absorb the moisture resulting in a perfect pie--don't worry, you can't taste it! :) You may need to experiment and adjust the amount of tapioca to suit your individual preferences. This trick was passed down to me by my father whose Swedish grandmother taught it to him as a child... she made the best pies! Another tip from Nana: Don't just dump the apples into the pie crust, place them individually in concentric rings. This takes a LOT longer but your pie will not sink at all--you can have a true "mile high apple pie" and you don't pour in the "sugar soup" at the bottom of the mixing bowl that can also contribute to wateriness. I like my pies a little moist, so I do pour a little of the sugar mixture in, but not all of it. Also, if you're storing your apples in lemon water to prevent browning between peeling and putting them in the crust, make sure you give them time to drain and shake the colander well to get rid of all the extra water.

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