- 1 Introduction
- 2 Apple Pie
- 3 1/4 cup granulated sugar
- 4 1 tablespoon all-purpose flour
- 5 1/2 teaspoon ground cinnamon
- 6 1/8 teaspoon ground nutmeg
- 7 5 pounds Granny Smith or other tart baking apples, peeled, cored and thinly sliced (10 cups)
- 8 This recipe is from the Joy of Cooking cookbook
- 9 Conclusion
Pie is a popular dessert that can be made with a wide variety of fruit. This apple pie recipe was taken from Joy of Cooking, which has been in print since 1931.
- 1 Pie Crust
- 1/4 cup Granulated Sugar
- 1 tbsp Flour
- 1 tbsp Granulated Cinnamon
- 1 tbsp Granulated Nutmeg
- 5 Apples
1/4 cup granulated sugar
The key ingredient in any apple pie is sugar. It plays a number of roles:
- The sugar helps the filling retain its shape, making it less likely to turn into mush as it cooks.
- Sugar also helps the apples retain their color and flavor, giving you a crisp finish on your pie instead of something bland and brownish.
- If you’re adding a lot of sweetener, sugar can help with browning as well—browned crusts are one of the hallmarks of an excellent apple pie!
1 tablespoon all-purpose flour
All-purpose flour is a type of wheat flour that can be used in a variety of recipes, including pie crust and bread. This versatile ingredient is used to make apple pies thanks to its ability to absorb moisture.
1/2 teaspoon ground cinnamon
Cinnamon is a spice, and it’s included in apple pie. It’s used for baking because it makes food taste good and smells nice. Cinnamon is aromatic and sweet.
1/8 teaspoon ground nutmeg
Ground nutmeg is a spice. It’s often used in apple pie because of its sweet, buttery flavor. Nutmeg is a good source of manganese and has been shown to have anti-inflammatory properties.
You can use ground nutmeg in baking or sprinkle it over your food instead of sugar or salt (just don’t put too much on!). Remember that like all spices, you should only add ground nutmeg to things such as apple pie sparingly — a little goes a long way!
5 pounds Granny Smith or other tart baking apples, peeled, cored and thinly sliced (10 cups)
To peel, core, and slice the apples:
- Use a paring knife to remove the stems from each apple. Cut each apple in half vertically with the paring knife (not horizontally).
- Then cut each half vertically into eighths. This will give you 8 slices per half of an apple—you will have 16 pieces total for one whole Granny Smith or other tart baking apple.
- Turn over every slice so it’s sitting on its flat side; use a sharp vegetable peeler to slice away the skin in long strips from top to bottom along one side of each piece of fruit. Repeat with remaining sides until all four parts are peeled cleanly so that only a thin layer remains between flesh and skin—this will look like thin onion layers when finished! Make sure not to leave any small bits behind because they’ll burn up during cooking time later on; these pieces should be discarded immediately by tossing them into garbage bin nearby before continuing onward with recipe directions below if needed!
This recipe is from the Joy of Cooking cookbook
This recipe is from the Joy of Cooking cookbook, first published in 1931 and updated a number of times since then. It is for a double-crust apple pie that takes about three hours to prepare and bake.
If you’re looking for a delicious way to use up those apples in your fridge, this is it! This apple pie recipe is super easy and you can make it with whatever kind of apples you have on hand. You can also try using different ingredients like cranberries or raisins for added flavor.
Here you can find the recipe of pie crust