We know, these days, it’s all about being healthy and “un-big’ing our backs” as the kids say. But, that spirit will always remain with us. You know, the spirit of something sweet after a meal.
If you’re anything like us, especially during family gatherings and cookouts, we’re definitely going to browse—and sample—the dessert table. That’s where EBONY’s old-fashioned apple pie comes in. This dish screams summertime, and it’s not overly complicated to prepare.
So, if you love baking for loved ones, or you finally want to retire your spot of bringing the plates and napkins, try your hand at Charlotte Lyons’ recipe.
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“@type”: “Recipe”,
“name”: “Old-Fashioned Apple Pie”,
“image”: “https://www.ebony.com/wp-content/uploads/2024/07/05/ana-achim-M3JBgzAVpL0-unsplash.jpg”,
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“text”: “6-7 cups thinly sliced, pared, tart apples (about 6 medium)
Pastry for 9-inch, 2 crust pie
1/2 cup sugar
1/4 cup packed brown sugar
1/4 cup all-purpose flour
2 tsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tbsp. butter or margarine
dash of salt”
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EBONY’s Old-Fashioned Apple Pie
- 6-7 cups thinly sliced, pared, tart apples (about 6 medium)
- Pastry for 9-inch, 2 crust pie
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 tsp. fresh lemon juice
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 2 tbsp. butter or margarine
- dash of salt
- Preheat oven to 425-degrees
- Prepare pastry. Line pie plate with one pastry crust.
- Mix sugars, flour, lemon juice, cinnamon, nutmeg and salt.
- Toss apples with sugar mixture.
- Pour into pastry-lined pie plate.
- Dot with butter.
- Cover with top crust that has slits cut into it; seal by moistening rim of bottom crust.
- Fold edge under bottom crust, pressing to seal.
- Make a decorative edge of your choosing.
- Bake until crust is light brown and juice begins to bubble through slits, about 40-50 minutes.
- Cover edge with 3-inch strips of aluminum foil during last 15 minutes of bake time.
