Deep-Dish Apple Pie
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 284. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 to 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 6 cups thinly sliced, peeled cooking apples (about 2 1/4 pounds)
- Pastry for Single-Crust Pie (see recipe, page 293)
Instructions
- In a mixing bowl combine sugar, flour, cinnamon, and allspice. Add apples; toss to coat from sides. Transfer to a 1 1/2-quart casserole.
- Prepare Pastry for Single-Crust Pie, except roll pastry 1 inch larger than top of casserole. Cut slits in pastry. Place pastry atop apples. Seal and flute to rim of casserole. Cover edges of pie with foil. Place on a baking sheet. Bake in a 375° oven for 25 minutes. Remove foil. Bake for 30 to 40 minutes more or till crust is golden and filling is bubbly. Serve warm or cool.
- Deep-Dish Peach Pie: Prepare as above, except omit cinnamon and allspice. Substitute 6 cups sliced, peeled peaches (3 pounds) for the apples. Sprinkle peaches with 1/4 teaspoon almond extract; toss with the sugar and flour.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Mrs Js famous deep dish apple pie (5333701965).jpg" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Mrs_Js_famous_deep_dish_apple_pie_(5333701965).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.