Total Time
1hr 30mins
Prep 45 mins
Cook 45 mins

This is out of a cookbook from a little tea room that is now closed down. It was very popular back in the 50's and 60's here in Tulsa. It was called Brown-Dunkin which became Dillard's Department store years ago. In the 50's it was the place for fashionable lunching ladies. There is one catch to this recipe though. It has 4 different cooking times which are: 375 degrees for 40 minutes, 450 degrees for 10 minutes, 350 degrees for 45 minutes or 400 degrees at 50 minutes. UHMMMM! I think that I would go for the 350 for 45 minutes. I have not made this yet but am just going for the one that best suits the recipe.

Ingredients Nutrition

Directions

  1. For pastry, mix flour and salt; cut in shortening.
  2. Add water 1 tbsp at a time, using only enough to make a workable paste (too little will make it crumbly). This pastry, being exceedingly rich, must be handled deftly.
  3. Roll out pastry and line pan.
  4. Make 2 (9 inch) shells.
  5. Thorough chilling before rolling makes pastry easier to handle.
  6. For filling, line pie pan with one pastry shell and fill with sliced apples.
  7. Mix and sift dry ingredients over the apples.
  8. Add water and lemon juice; dot with butter, then top with secondary pie shell.
  9. Bake at 350 degrees for 45 minutes or until pie filling is done and pie is golden brown.
  10. If pie crust starts getting too dark before it is done.
  11. Cover with aluminum foil.
  12. ENJOY!
Most Helpful

5 5

This pie is awasome! I used green apples off the tree in my back yard and it was to die for!!!

4 5

The crust was tricky, but the pie tasted great! :) It DID take longer than 45 minutes at 350 to bake though -- so you might want to adjust accordingly.