Awhile back I posted a peanut butter balls cookie recipe from a recipe posted online from the 1933 cookbook Balanced Recipes. Not one to believe that just because I see something on the Web that it actually exists, I set about trying to find said cookbook in hopes it would have other winning recipes. When it arrived, I was enchanted. It is housed in an aluminum clam-shell cover. How adorable is that?! All of the recipes are on little tabbed cards.
I wanted to try out one of the other recipes and I thought what better recipe to try than their version of apple pie.
I was leery about using something other than the tried and true Perfect Pie Crust recipe from Ina Garten. It truly is the most perfect pie crust – always malleable, easy to roll, and tastes light and flaky. The Plain Pastry recipe in Balanced Recipes supposedly made 2 crusts, but while the flour to fat ratio was close to the same, Ina’s recipe doubles the amount of flour (Hubby Dearest loves crust) and includes sugar. I like a teeny bit of sweet to my crust. I also like her mix of butter and shortening vs. the just shortening in the Plain Pastry recipe – to me shortening crusts are a little bland and always seem to crack when you roll them. So I stuck with my tried and true.
The filling recipe looked yummy:
Recipe from Balanced Recipes
Recipe from Balanced Recipes
- Tart apples – I used 7 Braeburn apples
- ½ - ¾ cups sugar – I used ¾ cups
- ½ teaspoon cinnamon or more
- ¼ teaspoon nutmeg, optional – I included it
- 1/8 teaspoon salt
- 2 tablespoons butter
After you pare, core and slice the apples, the recipe calls for you to put the apples into a pastry-lined pie pan. Then it calls for you to sprinkle the sugar, spices and salt on top. However, I didn’t do that. I like the spice to be on every surface of the apples, so I combined the spices, sugar, salt and apples together in a bowl and then put onto the crust in the pie pan. The recipe gives the hint that if the apples are not very tart, you can add 1 teaspoon of lemon juice and the grated rind of 1 lemon; or, if the apples are known to be dry, add 1 tablespoon water. I don’t like super tart apples, so I didn’t add the lemon, but my apples were a little mealy, so I added the water.
I dotted the top of the apples with butter and laid the top crust on top of the apples, folded the edges over, and crimped with my fingers. The recipe then called for the dotting of a few tiny dabs of butter and a light sprinkle of sugar and flour over the top to get a nice surface, or you could brush the top with milk or beaten egg. I did the butter, sugar, and flour route. Bake in the oven for 15 minutes at 450F, then reduce heat to 350F and cook for 30 minutes longer. My oven usually needs a little extra time, so I actually left it in for 40 minutes (55 minutes total) and it was perfect.
Pie before I dotted with butter and sugar.
As far as the flavor, it tasted like an apple pie. Nothing divine, but good. I did like the dotting of the butter on top, as it seemed my crust tasted even better than normal, so I might add that to my standard apple pie recipe. Next day the pie actually tasted better as the flavors had melded. Overall, not bad, but not one I care to add to my repertoire, as I have one I like better.