Old-Fashioned Apple Pie - 1960

Old recipe from a 1960s Pillsbury recipe booklet

Prepare pastry for two-crust pie as directed on package of Pillsbury pie crust mix.

Fit bottom crust loosely into 9-inch pie pan.

In a small bowl, combine and set aside: 3/4 to 1 cup sugar (depending on the sweetness of the apples) 2 tbsp. flour 1 tsp. grated lemon rind 1/2 tsp. ground cinnamon 1/4 tsp. salt

Arrange 6 cups of pared and sliced apples (6 medium) in closely packed layers in pastry-lined pan, sprinkling cinnamon-sugar mixture over each layer.

Sprinkle 1 tbsp. lemon juice over apples. Dot with 2 tbsp. of butter.

Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute.

Bake at 450˚F for 10 minutes, then lower temperature to 375˚ and bake for another 40 to 50 minutes until golden brown.

Source: .typepad –vintagerecipe

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