It’s Fall and it’s apple pie season! There so many things you can make with apples, but today I’m sharing an easy no fail apple pie recipe from Fannie Farmer’s Cookbook. This is the recipe that I use every time!
For those of you who are not familiar with her, Fannie Farmer was a culinary expert and an extraordinary woman who overcame many obstacles. She lived in Medford, Massachusetts. While at Medford High School she suffered a stroke which left her partially paralyzed and was unable to continue her education. Fannie grew up in a family that valued education. Their goal for her was to attend college. But, there was a bigger plan for this young lady.
Since, college wasn’t an option at the time, as she was getting physically stronger, she began to cook at home. Her family was amazed at the meals she created. They realized her talents and decided to enroll her in The Boston Cooking School . There, she proved to be at the top of her class! Eventually, Fannie became the director of the school and later resigned and opened her own cooking school Miss Farmer’s School of Cookery.
Fannie Farmer has published several books. The recipe that I’m sharing with you is from her book, The Fannie Farmer Cookbook updated by Marion Cunningham. This is definitely the cookbook that I go to for many other recipes. The recipes are simple and easy to follow.
Apple Pie Recipe
Basic Pastry dough for a 9 inch two pie crust
1/2 to 1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon(optional)
1/2 teaspoon nutmeg (optional)
1 1/2 tablespoons flour
6-8 large tart apples(about 10 cups)
2 tablespoons butter
Preheat the oven to 425 F. Line a pie pan with half of the pastry dough. Mix the sugar, salt, cinnamon, nutmeg, and flour in a large bowl. Peel, core and slice the 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 for 10 minutes, then lower the heat to 350 f and bake for 30-40 minutes or until the apples are tender when pierced with a skewer and the crust is browned.
You can serve this with a wedge of sharp cheddar or a spoonful of whipped cream! Enjoy!