Apple pie is delicious anyway you make it, I believe. This is an old recipe from a Mennonite Cookbook that my mom had when I was a kid. I made it first when I was about 15, and have loved it ever since. It is an open-faced pie, and it has a yummy custard layer under the apples.
Bake at 350 for an hour. Serve warm or cool. A scoop of ice cream on the side pushes it over the top!
Pie-baking tip: Most pies can be baked at 350º for one hour. The edges never burn, and the bottom crust is sure to be done. Yes, sometimes it ‘cooks out’ a bit, but don’t overfill your pies, and it will be fine. I bake every pie like this.
- 6 tart apples
- 1 cup sugar
- 1 cup flour
- 2 TBL
- 1 tsp cinnamon
- 1½ cups milk
- Pastry for one 9 inch pan
- Mix sugar and flour together and spread in pastry shell.
- Pare apples and cut in quarters; fit tightly together in shell, on op of flour mix.
- Sprinkle apples with cinnamon and dot with butter.
- Pour milk over the mixture.
- Bake at 350 for one hour.
How about you? Do you have a standard baking time for pies? Or do you just follow the recipe?