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Old Fashioned Apple Pie

The Joy of Cooking

Old Fashioned Apple Pie

Old Fashioned Apple Pie

To celebrate the fall and apple season, I went apple picking at Jenkins & Leukins Orchard in New Paltz, NY. It was so much fun and when you can get a huge bag full of apples too heavy to carry for $10 you know you have to start making pie because how else are you going to finish them? My favorites were the Macouns – small and sweet red apples that are deliciously crispy. I cheated on this pie by using a store-bought crust. It really reduces your prep time (though definitely does NOT taste nearly as good as homemade)!

Apple Pie and Picking

3 pounds apples (6 to 8 medium-large)
3 tablespoons unsalted butter
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

Peel, core, and slice the apples a little thicker than 1⁄4 inch. {I never peel the apples because I’m lazy and it actually turns out fine}. Heat the butter in a very wide skillet or pot over high heat until sizzling and fragrant, add the apples and toss until glazed with butter. Reduce the heat to medium, cover tightly, and cook, stirring frequently, until the apples are softened on the outside but still slightly crunchy, 5 to 7 minutes.

Stir in the sugar, ground cinnamon and salt. Increase the heat to high and cook the apples at a rapid boil until the juices become thick and syrupy, about 3 minutes.

Immediately spread the apples in a thin layer on a baking sheet, and let them cool to room temperature. Preheat the oven to 350°F. Line a 9-inch pie pan with half the dough and pour the apple mixture into the bottom crust. Cover with a pricked or vented top crust or a lattice. Bake until the crust is richly browned and the filling has begun to bubble, 30 to 40 minutes. Let cool completely on a rack, 3 to 4 hours.

If you wish to serve the pie warm, place it in a 350°F oven for about 15 minutes. The pie is best if eaten promptly, but it can be kept at room temperature for 2 to 3 days.


BASIC PIE OR PASTRY DOUGH (One 9- or 10-inch double crust)

2-1/2 cups all-purpose flour
1-1/4 teaspoons salt
3/4 cup chilled lard or vegetable shortening or cold unsalted butter

Shift together flour and salt. Cut half of the shortening or butter into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Cut the remaining half into the dough until it is pea-sized.

Sprinkle the dough with 6 tablespoons ice water. Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread.

If necessary to hold the ingredients together, add 1 teaspoon to 1 tablespoon ice water. Divide the dough in half, shape each into a disk, and wrap in plastic wrap.


Fruit and Berry Cobbler

Joy of Cooking

Strawberry Apple Pie_1

Fruit and Berry Cobbbler

This is a nice dessert for a summer evening… It came out a little “breadier” than I would have liked so maybe I’ll roll the dough thinner next time. In spite of that it actually ended up tasting pretty good and was really easy to make.

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

4-6 tablespoons chilled butter or shortening, or a combination

3/4 cup milk

up to 3 pints blueberries, 1 3/4 pounds ripe peaches (pitted and sliced)

and/or 2 cups fresh or unthawed frozen raspberries

1/2 cup sugar {I used brown sugar}

2 tablespoons cornstarch

1 teaspoon grated lime zest

1 egg {if you want to glaze the pie}

1. Preheat oven to 375°F. Sift together the flour, baking powder and salt {I also added flaxseed meal, which gives it a pretty color too} in a large bowl. Cut in the chilled butter, using a pastry blender or two knives, until the size of small peas. Make a well in the center and add the milk.

2. Stir just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured board. Knead gently and quickly, about 8 to 10 times. Roll out with a lightly floured rolling pin, to between 1/4 and 1/2 inch thick.

3. Combine the fruit in any combination, equaling about 6 cups {I used apples and strawberries because that’s what I had around…} and toss in the sugar, cornstarch and lime zest. Spread evenly in a baking dish.

4. Cut the dough into strips and arrange on top of the fruit. Brush with a glaze and sprinkle with sugar. Bake until the top is golden brown and the juices have thickened slightly, 45 to 50 minutes. Let cool for 15 minutes before serving. Serve in shallow bowls with whipped cream!

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