Apple Pie
Lucille "Teddy" Bartlett, December 31, 1970
Makes one, 9-inch pie:
¾ to 1 cup sugar
1 teaspoon cinnamon
6-7 cups sliced apples
1 ½ tablespoons butter
¼ cup flour
2 pastry crusts
Makes one, 8-inch pie:
½ - ¾ cup sugar
¾ teaspoon cinnamon
4-5 cups sliced apples
1 tablespoon butter
¼ cup flour
2 pastry crusts
Mix sugar and cinnamon. Mix lightly through the apples and add flour. Place in pie shells. Dot with butter. Put another pie crust on top. Press sides together. Sprinkle water on top and then sprinkle sugar. Place on a cookie sheet because it’ll probably drip. Cut “V”s in the top pie crust. Bake at 425° for 50-60 minutes. If you’re going to freeze it uncooked, don’t put slits in top of crust.
Makes one, 9-inch pie:
¾ to 1 cup sugar
1 teaspoon cinnamon
6-7 cups sliced apples
1 ½ tablespoons butter
¼ cup flour
2 pastry crusts
Makes one, 8-inch pie:
½ - ¾ cup sugar
¾ teaspoon cinnamon
4-5 cups sliced apples
1 tablespoon butter
¼ cup flour
2 pastry crusts
Mix sugar and cinnamon. Mix lightly through the apples and add flour. Place in pie shells. Dot with butter. Put another pie crust on top. Press sides together. Sprinkle water on top and then sprinkle sugar. Place on a cookie sheet because it’ll probably drip. Cut “V”s in the top pie crust. Bake at 425° for 50-60 minutes. If you’re going to freeze it uncooked, don’t put slits in top of crust.