This vintage recipe, adapted from the 1933 cook book Balanced Recipes, delights with cinnamon and spices.
7eaApples (I used Braeburn)
3/4cupSugar, plus extra for sprinkling on crust
Flour, for sprinkling
2eaPie crusts, unbaked
Prepare your pie crusts from your chosen recipe, or use store-bought crusts. Roll out the dough on a floured surface and place in pie plate. Crimp edges and place prepared pie plate onto a cookie sheet to contain spills.
Preheat oven to 450F. Pare, core and slice the apples and place them into a large bowl. Add 3/4 cup sugar, the cinnamon, nutmeg, and salt to the bowl and stir gentle to combine with the apples. Place the mixture into the prepared pie plate. Dot the top of the apples with 2 tbsp butter and then place the second pie crust on top of the apples, crimping the edges of the pie crusts together. Take remaining tbsp of butter and dot on top of crust. Sprinkle crust with sugar and flour lightly.
Bake in the oven for 15 minutes at 450F, then reduce heat to 350F and cook for 30 - 40 minutes longer. Remove from the oven and let cool.
Calories noted are factored using Ina Garten's Perfect Pie Crust recipe, in conjunction with the vintage recipe.
APPLE PIE http://www.ladybychoice.com/2011/04/vintage-cookbook-apple-pie.html