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Cookbook Collection Pies

Representative image for Double-Crust Fruit Pie
AI-generated representative image. See the image credit below.
RecipePiesYield: 8 servingsCook time: 50 min

Double-Crust Fruit Pie

Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 282. Vision transcription from the scanned page; needs review.

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Ingredients

  • Fruit-Pie Filling (see chart, opposite)
  • Flavoring (optional)
  • Pastry for Double-Crust Pie (see recipe, page 294)
  • Sugar (optional)

Instructions

  1. Mix ingredients for filling, adding flavoring, if desired. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge. Sprinkle with sugar, if desired. Cover edge with foil. Bake in a 375° oven 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till the top is golden and fruit is tender. (Bake cherry pie for 50 to 60 minutes total.)
  2. Flavoring: Add one of the following to filling with the flour: 1/2 teaspoon finely shredded lemon peel on peel, 1/4 to 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice or ginger, or 1/8 teaspoon ground nutmeg. Or, add 1/4 teaspoon almond extract to filling with the fruit.

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: AI-generated representative illustration created for this public community collection; not an original Better Homes and Gardens photograph.

Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.

BHG1989needs-reviewimage-source-ai-generatedimage-representative