How To make Jan's 1940's Apple Pie
1 ts Cinnamon
2 tb Flour
1 tb Butter or margarine
3/4 c Sugar (1 c for tart apples)
4 Mcintosh apples
4 Cortland apples
Line bottom of pie plate with thin crust, let it drape over edge of plate. Slice apples into plate until it is HEAPED over top. Mix the cinnamon and flour into the sugar and pour this over the apple slices. Dot the top with pieces of the butter. Now cut around the plate to rid the excess crust. Roll out top crust and "smear" center (6 inches or so) with crisco... Make 5 or 6 slits near middle.. Sprinkle with flour.. Fold and put on pie. This makes it easier to place on pie. Unfold, then cut off to within 1 1/2 " any access and fold under the other crust making finger "folds" to seal all around. Now walk to sink and holding pie in one hand ..run it quickly under cold water to PARTIALLY rinse off flour.. This is what makes it "flaky". Cook at 350 for about 1 hour ..until golden brown and a sharp knife inserted feels NO firm apples. This recipe from Gertrude Ingraham of Westbrook, Maine.. used since 1940 -----
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Baking a 50+ Year Old Apple Pie Recipe
Hello people! (Do not forget to turn subtitles on!)
This recipe is from my husband's side of the family. It was one of his grandparents' recipes.
I have been assured that I will never get it perfect but that is ok because no one has been able to make it the way the grandparents were able to . That leads me to believe they had a secret ingredient no one knows about.
I have made some changes over the years but I will highlight those changes and the original recipe instructions in the recipe below.
Regardless it makes an excellent tasting pie. Try it for yourselves!
Apple Pie Recipe
Apples 6-8 (granny smith are the best)
Sugar 2c
Flour or Cornstarch 2-6T (original recipe says 2T of flour I use 5T of cornstarch or it seems to be too wet for my tastes)
Nutmeg to taste
Cinnamon to taste
Butter 4-5 T(original recipe says 4T)
Pre-heat oven to 400 degrees F.
Peel, core, and slice apples into chunks.
Combine sugar and thickener (flour or cornstarch).
Pour sugar mixture over apples. (I then pre cook over a medium high stovetop for 15-20 min to release and thicken some of the liquid. The original recipe does not have this step.)
Add 1-2 T more cornstarch into bottom of pie crust (not in original recipe)
Pour apple mixture into unbaked pie crust.
Sprinkle nutmeg and cinnamon to taste over filling.
Cut butter into chunks and place on the top of the filling.
Cover with upper pie crust and seal tight.
Cut large vent holes to prevent over flow.
Sprinkle sugar over top of the crust.
Place a cookie sheet underneath pie tin in oven.
Bake for 15 min then lower the heat to 325 degrees F and bake for another 45 min.
Serve with vanilla ice-cream.
Pie will be more watery than modern pies.
Dylan Hollis - PEPPER CAKE | 1915
Pre-1940's baking often blurred the line between sweet & savoury tastes. This colourful example depicts just that.
My TikTok: @bdylanhollis
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