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| Apple
Pies & Apple Crisps |
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| Apple
Crumb Pie |
from Out of Vermont Kitchens - 1939 |
3 Large Cooking Apples
¾ cup Brown Sugar
3 tablespoons Butter
½ cup Flour
Ground Cinnamon
Shallow, greased Baking Dish
Mixing Bowl
Pre-heat oven to 325°F (165°C).
Peel, core & slice Apples; place in Baking Dish.
Mix the Brown Sugar, Butter, and Flour
in the Bowl until it is the consistency of bread crumbs.
Sprinkle the mixture over the apples and dust the top with Cinnamon.
Bake in the oven about 30 minutes or until crumbs are brown and
apples are tender.
Serve warm with cream, whipped cream, or ice cream. |
|
| Cider Apple
Pie |
from The Green Mountain Cookbook - 1934 |
You're on your own for most of this recipe.
Authors assumed a lot in cookbooks from this era.
Pare sweet apples and cut them into eighths. Boil them in cider
until the apples are soft and a rich dark red and the liquid is
cooked down to one-fourth of the original amount. If it does not
seem thick enough for the filling of a pie, a little flour can
be added. Sweeten to taste, spice if desired, and bake the pie
with one crust, placing strips of pastry across the top.
That's it. No hard and fast rules here!
Of course, you do know how to sweeten to taste,
what spices are appropriate, your crust and pastry strips are
all ready, and your wood stove is preheated to the correct temperature
for pie, right? |
|
| Apple Crisp |
|
8 Apples
1 teaspoon Ground Cinnamon
(or add Ginger, Nutmeg, Cloves,
Mace, Allspice as desired)
Buttered Baking Dish
Mixing Bowl
Pre-heat oven to 350°F (175°C).
Peel, core & slice the Apples; place in Baking Dish.
Mix in Water, Cinnamon, other spices.
Choose one of the following toppings: |
Simple Apple Crisp Topping
1 cup Granulated Sugar
¾ cup Flour
7 tablespoon Butter
Mix the Sugar, Butter, and Flour in
the Bowl until crumbly.
|
Harvest Time Apple Crisp Topping
½ cup All-purpose Flour
¼ cup Dark Brown Sugar
1 tablespoon Granulated Sugar
¼ teaspoon Ground Cinnamon
1/8 teaspoon Ground Ginger
Pinch freshly Grated Nutmeg
4 tablespoons Unsalted Butter, chilled
Cut Butter into small pieces.
Mix all ingredients in the Bowl until crumbly.
|
Heritage Oatmeal Crisp Topping
1/3 cup Rolled Oats
1/3 cup Flour
½ cup Brown Sugar
½ cup Granulated Sugar
½ teaspoon Ground Cinnamon
¼ teaspoon Salt
¼ pound Unsalted Butter
Cut Butter into small pieces.
Mix all ingredients in the Bowl until crumbly.
|
Spread your chosen topping over the apples.
Bake in the oven about 30 minutes or until golden brown and crisp.
Serve warm with cream, whipped cream, or ice cream. |
|
| Apple-Cranberry
Pie |
from Your Smithfield Magazine - 2007 |
Tart Apples (enough to make 4 cups sliced)
Pastry for 9" 2-crust pie
¾ cup Brown Sugar
¼ cup Granulated Sugar
1/3 cup All Purpose Flour
2 tablespoons Butter or Margarine
1 teaspoon Ground Cinnamon
2 cups fresh or frozen Cranberries
9" Pie Pan
Large Mixing Bowl
Pre-heat oven to 425°F (220°C).
Peel, core & slice Apples.
Mix the Brown Sugar, Granulated Sugar, and Flour,
Cinnamon in the Bowl.
Add Apples, Cranberries. Mix well.
Place bottom Pastry in Pan, pour in mixture.
Dot mixture with Butter (Margarine).
Add top Pastry; cut slits, seal to bottom pastry.
Bake in the oven about 40 minutes or until golden brown. |
|
| Swedish
Apple Pie |
from Your Smithfield Magazine - 2007 |
3 Cortland Apples
Pastry for 9" 2-crust pie
1 tablespoon Ground Cinnamon
2 tablespoons Granulated Sugar
¾ cup Butter
1 Egg
¾ cup Sugar
pinch of Salt
1 cup Flour
9" Pie Pan
Mixing Bowl
Pre-heat oven to 350°F (175°C).
Place bottom Pastry in Pan.
Peel, core & slice Apples; place in Pan.
Sprinkle with Cinnamon, 2 tablespoons Sugar.
Melt Butter.
Mix the Butter, Egg, Sugar, Salt,
and Flour in the Bowl.
Spread the mixture over the Apples.
Add top Pastry; cut slits, seal to bottom pastry.
Bake in the oven about 45 minutes or until crumbs are brown and
apples are tender. |
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