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Apple Pie
3/ 3/4 CUP SUGAR 1 2 TEASPOON CINNAMON I TABLESPOON BUTTER Arrange lower crust in pie tin. Have apples peeled and quartered and slice them directly into the pie, adding sugar and cinnamon. Dot top of apple slices with butter. Moisten edges of bottom crust, lay top crust over, and flute edges with fingers or a fork. Bake 15 minutes at 500° and then 45 minutes at 375°.
A plain two-crust apple pie of the mid-century camp-cookbook sort, built raw in the tin and started in a very hot oven. The quantities as printed need interpretation before you begin.
- The sugar figure is unclearThe printed amount reads as a fraction that has lost its footing; 3/4 cup is the likeliest reading. Treat the amount as a judgment call, depending on the tartness of the fruit, rather than a fixed measure.
- Apples and crust are assumedNo quantity of apples and no pastry recipe are given here, and no tin size is specified. For a 9-inch pie, that is roughly 2 to 2 1/2 lb of firm baking apples, peeled and sliced, mounded high because they collapse as they cook, plus a double batch of pastry for top and bottom.
- The cinnamonThe printed measure has lost its fraction as well. Half a teaspoon of cinnamon suits this quantity of fruit; a full teaspoon if you want it pronounced.
- The two-stage oven is the pointFifteen minutes at 500F sets and browns the bottom crust before the fruit releases its juice, then 375F for 45 minutes cooks the apples through. Do not average the two into one moderate temperature or the base will be soggy.
- Slice directly into the shellCutting the apples over the pie tin, rather than into a bowl, keeps the juice in the pie. It also means you cannot toss the fruit with sugar first, so scatter the sugar and cinnamon evenly over the layers as you go.
- Vent the topThe instructions stop at fluting the edge. Cut two or three slits or a small central hole in the upper crust, or steam will lift it off the fruit and split the seam.
- Protect the rimAt 500F a fluted edge colors fast. Check at the end of the first 15 minutes and shield the rim with a ring of foil if it is already dark.
- YieldThe tin size is not given; a 9-inch pie would give six to eight servings. Let it stand at least half an hour off the heat so the juices thicken enough to cut.