Apple Pie


Pastry for a double crust 9-inch pie (see Elaine's Pie Crust following)
6 cups sliced Northern Spy apples (Granny Smith, Pippin, and Gravenstein make good substitutes)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Scant teaspoon salt
1 teaspoon vanilla
2 tablespoons butter, melted
3 tablespoons flour; plus extra to sprinkle crust
2 to 3 tablespoons Crisco, to brush top crust
2 to 3 tablespoons milk, to brush crust


Following Elaine’s Pie Crust recipe (or your own, if you must) line a 9-inch pie plate with pie crust.

Fill to rounding with sliced apples. Add sugar, cinnamon, nutmeg, salt, vanilla, and butter to apples; toss together lightly. Sprinkle flour over all. Cover with top crust. Spread Crisco, several tablespoons of milk, and a sprinkling of flour over top crust, and make vents. Bake in preheated 450 degrees F oven for 15 minutes, Lower heat to 350 degrees F and continue baking 30 more minutes.

Elaine's Pie Crust


Serves 6 to 8.

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