Fannie Farmers Apple Pie

Happy Tuesday Lovelies...

The whistlefrom the kettle... like a siren piercing the air... signaled it was time to start my day

Household chores were completed early as I peeled and cored more apples and today made apple pies... one big one and a few smaller ones for MrD to take to work in his lunch box.

Photo: 1943

and coincidentally in my daughters letter this week she said that they had been making apple pies at the NAFFI where she volunteers. 

So apple week continued with the obligatory Apple Pie... and this recipe from Fannie Farmers Boston Cooking School Cook Book 1942 never fails me and cooked perfectly in my pyrex dish

Its packed to the hilt with fruit and not too sweet, Delicious with a dollop of cream, a scoop of ice cream, or my favourite.. a drizzle of home made custard

Basic dough for 9" 2 crust pie

3/4 - 1 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tbls flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter

• Preheat over to 220/425. 
• Line a pie plate with half the pastry dough. 
• Mix the sugar, salt, cinnamon, nutmeg and flour in a large bowl. 
• Peel, core and slice apples and toss them in the sugar mixture, coating them well. 
• Pile them into the lined pan and dot with butter. 
• Roll out the top crust and drape it over the pie. 
• Crimp the edges and cut several vents in the top. 
• Bake 10 minutes, then lower the heat to 180/350
• Bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

The Boston Cooking School

By Fannie Farmer ~ 1942