1 unbaked pie crust {pre-made from store - or make your own}
5 tart apples
2 tablespoons water
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon cinnamon +
1/8 cup water
1 container (16 oz) Whipped Cream Cheese Frosting or
1 carton Whipped Topping
Tip: I lightly sprinkle sugar on the unbaked pie crust, and bake about five minutes while the apples are cooking. Set aside until needed. Place crust on cookie sheet before adding the apple mixture, for ease in handling & to avoid a possible bubble over in the oven.
Peel and thinly slice apples. Cook with 2 tablespoons water for 5 minutes. (Stir a time or two for even cooking.) Remove from heat. Mix sugar, cornstarch, salt and cinnamon. Stir in 1/8 cup water to make a thin paste. Stir into apples. Pour filling into pie crust.
Bake 400°F. for 10 minutes, then at 325°F. for 35 minutes. (Ovens vary: Check crust color and pierce apples with the point of a sharp knife to see if both meet your approval.)
+ After removing pie from oven, lightly sprinkle pie with cinnamon and sugar; as you might sprinkle toast.
Top cut pieces with a dollop or two of frosting: Alternately: top with whipped topping instead.
Taste: Very good. Problem: Cut and lift carefully when serving. It is difficult to remove from pan without breaking up. I tried various things to see if I could correct this, but have not found the answer. It may be that it is just too heavy for the crust.
This is the recipe I promised you several blogs ago. I adapted the recipe from one which I had cut out of an old newspaper many years ago. No mention was made of the above difficulty.
Showing posts with label Cinnamon. Show all posts
Showing posts with label Cinnamon. Show all posts
Wednesday, September 23, 2009
Sunday, September 6, 2009
Apple Pie - Old Newspaper Clipping
Recently, I came across an old recipe that I had clipped from a newspaper, probably about 30 years ago, possibly even a bit more. I had never tried it; as I haven’t done with many of the recipes I clipped. [Hey, I like to read recipes in newspapers, magazines, and in cook books.] Most of the old clippings I still had, had gone the way of the blue recycle bag; but somehow this one, found a place to stay and hadn’t been thrown out. I’ve never had too good luck with recipes that I’ve clipped from newspapers. I’m not sure why. Occasionally, though, the recipe lived up to my expectations, or perhaps I should say, my hopes.
This clipping was for an apple pie recipe: no top crust; water added; quite different from the apple pie I used to make. Still - apples, sugar, and cinnamon are a powerful combination. I made plenty of apple pies when my family was around: for holiday meals, Sunday dinner, and the occasional ‘just because I wanted to’ dinner.
My husband and children all seemed to enjoy the apple pies I made, and so did I. I don’t believe anyone else who ate them found fault with them either. But, once upon a time my mother ate with us, or I took it to a bring-a-dish meal. She said my apple pie tasted good, but she liked juicier apple pies. The difference in the pies I made was that I combined a bit of flour with the sugar, dusted it over each layer of apples [usually 3 layers], then lightly sprinkled the layers with cinnamon. The pies were not dry, but juice didn’t run all over when you cut the pie. Mother said she didn’t add any flour to her apple pies.
We all have our own tastes and preferences in eating, and she was a very good cook, so I’m sure my mother’s apple pies tasted good too. [As I said in another blog, the only apple pie I recall her making were those delicious Apple Custard pies.] Even so, if I want a juicier apple pie, I’ll put it in a square or oblong baking pan, and call it, “Cobbler.”
Today seemed a good time to try that clipped recipe. I cut down on the sugar, because I decided a long time ago, that most foods just didn’t need the amount of sugar called for in many recipes. I also cut the amount of water added, and I’m glad I did. [If I hadn’t, I’m afraid that juicy pie/cobbler would have run all over the oven.] The pie tasted very good, but I want to make it again, and then I’ll post the recipe for you. There is one more difference too, but you will have to wait for that, until I do the recipe here.
This clipping was for an apple pie recipe: no top crust; water added; quite different from the apple pie I used to make. Still - apples, sugar, and cinnamon are a powerful combination. I made plenty of apple pies when my family was around: for holiday meals, Sunday dinner, and the occasional ‘just because I wanted to’ dinner.
My husband and children all seemed to enjoy the apple pies I made, and so did I. I don’t believe anyone else who ate them found fault with them either. But, once upon a time my mother ate with us, or I took it to a bring-a-dish meal. She said my apple pie tasted good, but she liked juicier apple pies. The difference in the pies I made was that I combined a bit of flour with the sugar, dusted it over each layer of apples [usually 3 layers], then lightly sprinkled the layers with cinnamon. The pies were not dry, but juice didn’t run all over when you cut the pie. Mother said she didn’t add any flour to her apple pies.
We all have our own tastes and preferences in eating, and she was a very good cook, so I’m sure my mother’s apple pies tasted good too. [As I said in another blog, the only apple pie I recall her making were those delicious Apple Custard pies.] Even so, if I want a juicier apple pie, I’ll put it in a square or oblong baking pan, and call it, “Cobbler.”
Today seemed a good time to try that clipped recipe. I cut down on the sugar, because I decided a long time ago, that most foods just didn’t need the amount of sugar called for in many recipes. I also cut the amount of water added, and I’m glad I did. [If I hadn’t, I’m afraid that juicy pie/cobbler would have run all over the oven.] The pie tasted very good, but I want to make it again, and then I’ll post the recipe for you. There is one more difference too, but you will have to wait for that, until I do the recipe here.
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