A good old-fashioned country apple pie recipe from the ’50s

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A good old-fashioned country apple pie recipe from the fifties (3)

Crisco’s country apple pie

This apple filling is rich with spice, extra nice. And the pie crust — yum! It’s sure to be flaky, tender, perfect, when you use new Crisco and this easy recipe!

Country apple pie recipe

Crisco pastry – pie crust (All measurements level)

2-1/4 cups sifted flour
3/4 cup Crisco
1 teaspoon salt
5 tablespoons water

Mix flour and salt in bowl. Remove 1/3 cup flour. Cut Crisco into remaining flour until the pieces are the size of small peas. Mix together lightly the 5 tablespoons water and cup of flour. Add to Crisco flour mixture. Mix and shape into a ball. On a floured pastry canvas lightly roll a circle of dough hn thick. Line pie plate with pastry and trim edge even with plate. Fill with apple filling.

Roll remaining dough. Place over apples. Trim edges to 1/2 inch beyond edge of plate. Fold edge under and flute with fingers. Slash top to permit escape of steam. Bake in hot oven (425 F) about 40 minutes, or until brown.

A good old-fashioned country apple pie recipe from the fifties (2)

Apple pie filling

3-1/2 to 4 cups sliced apples (about 5)
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup chopped raisins
3 tbsps. tapioca or flour
2 tbsps. molasses

Combine all ingredients and fill pie pan.

Decorate with cheese apples: Shape soft yellow cheese into small balls. Roll in paprika. Place a bit of green leaf in each.

Makes one 9″ pie

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A good old-fashioned country apple pie recipe from the fifties (1)

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