Prep 40 mins
Cook 35 mins
Extra apple-y and silkily delicious. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 6 medium apples (good baking ones, like Granny Smith, MacIntosh or Braeburn)
- cider (to cover apples) or apple juice (to cover apples)
- flour (if needed to thicken)
- 118.29 ml sugar
- 2.46 ml cinnamon
- 1.23 ml ground nutmeg
- 1.23 ml ground cloves
- 2 pie crusts (either store bought or your own recipe)
- Preheat oven to 450°F.
- Line pie pan with crust.
- Bake for about five minutes.
- Slice other pie crust into strips.
- Pare apples, remove seeds, cut into eighths and place in a saucepan; cover with cider.
- Cook slowly for about 30 minutes or until soft.
- Remove from the heat and if the filling does not seem thick enough, add a little flour thinned with apple juice to prevent lumps.
- Sweeten with sugar and add spices.
- Pour into pie shell and cover with strips of pie crust, lattice style and bake for 8 minutes at 450F; reduce heat to 350F and continue to bake 25 minutes or until golden.
Delicious pie filling. Be careful to cook slowly and not overcook apples. Not sure if I cooked too fast, or 30 min was too long, but my apples broke up a bit too much for a traditional pie. It was still very tasty. The cider adds a richness perhaps not present in commercial pies.