17-year-old Helena Muffly wrote exactly 100 years ago today:
Tuesday, October 15, 1912: Ditto.
Her middle-aged granddaughter’s comments 100 years later:
Another slow day a hundred years ago. . . .
This Fall, I’ve enjoyed making old-time apple recipes. Here’s another one that I really like.
Open-faced Apple Pie
Pastry for a 1-crust pie
3/4 cup sugar
1/4 cup flour
1 teaspoon cinnamon
Approximately 5-6 medium Macintosh apples*
1 tablespoon milk
Preheat oven to 425 degrees F. Line 9-inch pie pan with the pastry.
Put the sugar, flour, and cinnamon into a medium bowl; stir together. Peel, core, and quarter the apples. Put the quartered apples into the bowl with the sugar mixture; stir gently to coat apples. Arrange the apples in the pie pan by placing the apples closely together on their sides. Small pieces of apples can be used to fill any gaps between the apple quarters. Add the milk to the pie by pouring it between any two of the apples.
Cook the pie at 425 for 10 minutes. Then reduce the heat to 350. Cook approximately 25 additional minutes or until the apples are tender when poked with a fork.
*Other apple varieties that keep their shape when cooked can be substituted for the Macintosh apples.
In case you have lots of apples like I do, here are links to some previously posted apple recipes.
5 thoughts on “Open-faced Apple Pie”
Too late for dessert, but I am tempted. Looks really good.
I don’t think we can have too many apple recipes. It’s that time of year.
Sounds good – one crust would mean fewer calories, too!
I really like crust so I will probably keep making the two crust, in spite of the calories ;-D