Recipe by Gingerbear
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.
Top Review by Matthew W.
I used this filling recipe with tart green apples from my tree in the backyard and it was great. I substituted out a different crust recipe so I can't make any claim about that but the filling is delicious.
- 2 cups sifted flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 cup shortening
- 6 tablespoons ice water
- 6 -8 tart green apples, peeled, cored, sliced
- 2 tablespoons butter
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 cup sugar
- 1⁄4 teaspoon salt
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
Directions See How It's Made
- For pastry, mix flour and salt; cut in shortening.
- 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.
- Roll out pastry and line pan.
- Make 2 (9 inch) shells.
- Thorough chilling before rolling makes pastry easier to handle.
- For filling, line pie pan with one pastry shell and fill with sliced apples.
- Mix and sift dry ingredients over the apples.
- Add water and lemon juice; dot with butter, then top with secondary pie shell.
- Bake at 350 degrees for 45 minutes or until pie filling is done and pie is golden brown.
- If pie crust starts getting too dark before it is done.
- Cover with aluminum foil.