4
Submitted by Gingerbear
"This is out of a cookbook from a little tea room that is now closed down. It was very popular back in the 50's and 60's here in Tulsa. It was called Brown-Dunkin which became Dillard's Department store years ago. In the 50's it was the place for fashionable lunching ladies. There is one catch to this recipe though. It has 4 different cooking times which are: 375 degrees for 40 minutes, 450 degrees for 10 minutes, 350 degrees for 45 minutes or 400 degrees at 50 minutes. UHMMMM! I think that I would go for the 350 for 45 minutes. I have not made this yet but am just going for the one that best suits the recipe."
photo by librarygeek32 
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 pie
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ingredients
-
Pastry
- 2 cups sifted flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- 1 cup shortening
- 6 tablespoons ice water
-
Filling
- 6 -8 tart green apples, peeled, cored, sliced
- 2 tablespoons butter
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1 cup sugar
- 1⁄4 teaspoon salt
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
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directions
- For pastry, mix flour and salt; cut in shortening.
- Add water 1 tbsp at a time, using only enough to make a workable paste (too little will make it crumbly). This pastry, being exceedingly rich, must be handled deftly.
- Roll out pastry and line pan.
- Make 2 (9 inch) shells.
- Thorough chilling before rolling makes pastry easier to handle.
- For filling, line pie pan with one pastry shell and fill with sliced apples.
- Mix and sift dry ingredients over the apples.
- Add water and lemon juice; dot with butter, then top with secondary pie shell.
- Bake at 350 degrees for 45 minutes or until pie filling is done and pie is golden brown.
- If pie crust starts getting too dark before it is done.
- Cover with aluminum foil.
- ENJOY!
Questions & Replies
-
Hey There! I am wondering; do you sift sugar, salt, and flour and cinnamon over the apples over the sliced apples before you put the top pastry over the apples? Thanks. This reminds me of my step mothers pieoes and wow could she cook!
patrice b.
-
For several years now I have made a pie from the good parts of bad apples. I don’t spray so there’s lots of them. They are partly ripe when I get them. It’s tedious ... but these pies are extra ordinary. My family has come to love them. I call them Bad Apple Pies. I modified a very old recipe like this one. Has anyone tried using these kinds of apples??
t.streit
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Reviews
-
I used the apple portion of the recipe to make a dessert that was just the filling only, to cut calories -- it was great!
Wendy J.
-
I used this filling recipe with tart green apples from my tree in the backyard and it was great. I substituted out a different crust recipe so I can't make any claim about that but the filling is delicious.
Matthew W.
-
This pie is awasome! I used green apples off the tree in my back yard and it was to die for!!!
Kayla B.
-
The crust was tricky, but the pie tasted great! :)It DID take longer than 45 minutes at 350 to bake though -- so you might want to adjust accordingly.
Elle Bee
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Tweaks
-
Only the filling portion was used -- it went into the microwave for 8 minutes on the'HI' setting. Yum!
Wendy J.
RECIPE SUBMITTED BY
Gingerbear
United States
- 37 Followers
- 380 Recipes
- 9 Tweaks
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
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