Log Cabin maple syrup & a pie Johnny Appleseed would have been proud of
Homemade apple pie, fresh-out-of-the-oven, cooling on the back porch of an old country farmhouse in Lisbon, Ohio. Golden, flaky crust hiding the delights that lie beneath.
The tender, juicy apples mingled with a touch of lemon, a bit of cinnamon, some butter, sugar, and a little Log Cabin Syrup to make the apples even more luscious.
Apple pie is one of the greatest of all American cooking traditions, no doubt because the apple is such a hearty fruit. It became a very important part of the pioneers’ way of life.
Making treats like this vintage ’70s Johnny Appleseed Pie recipe
Apples were used in every imaginable way. But of all the wonderful apple treats pioneer women made, a warm apple pie was something the men looked forward to when they came home from a hard day in the fields.
Perhaps we owe the fact that apple trees are still growing in abundance around us to a man named John Chapman, known in American legend as Johnny Appleseed. A man who traveled through the wilderness of the Ohio River Valley, stopping and clearing a patch of land, and then planting that land with apple seeds.
MORE: Apple pie dump cake recipe & vintage dump cake how-tos
The Log Cabin brand (of maple syrup) has been around about as long as the legend. Since 1887, to be exact.
It was just about the first blended syrup ever, refined and fussed with over the years, of course, just like the original apple pie recipe. But always a favorite with America’s cooks.
Log Cabin and this vintage ’70s Johnny Appleseed Pie recipe
Here’s a recipe from the Log Cabin kitchens for an apple pie Johnny Appleseed himself would have been proud of. Every good American cook has her own special favorite secrets, and this one’s the mapley touch of Log Cabin Syrup.
Johnny Appleseed Pie
Ingredients
- 1/4 cup Log Cabin maple Syrup
- 1/2 cup sugar
- 2 tablespoons Minute Tapioca
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 cups peeled, sliced apples
- 1 package of pie pastry
- 2 tablespoons Log Cabin Syrup
Instructions
- Combine Log Cabin Syrup, sugar, Minute Tapioca, lemon juice, cinnamon, nutmeg, and salt.
- Gently stir in 6 cups peeled, sliced apples (about 6 apples) and let stand 15 minutes.
- Line a 9-inch pie pan with pastry.
- Pack apple mixture tightly into bottom crust and dot with 2 tablespoons butter.
- Cut design or slits in top crust, put on pie, press edges together and crimp.
- Open cuts to let steam escape.
- Bake at 450 (F) for about 1 hour, or until filling bubbles and pastry is golden.
- For glazed crust, brush top crust with 2 tablespoons Log Cabin Syrup after 40 minutes of baking; then continue baking.
- Cool before cutting.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 139mgCarbohydrates: 47gFiber: 3gSugar: 34gProtein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
American legacy
Apple orchards. Beautiful in springtime when pink and white blossoms crowd the branches of the trees and scent the air with nature’s own perfume. Stately in summer with leaves of apple green. And generous in autumn with boughs presenting their gifts of fruit glistening in the sun.
Fruits for wonderful apple pies. That was Johnny Appleseed’s legacy to America.
Our legacy to the American cooking heritage is Log Cabin’s delicious blend of syrups. The Log Cabin Brand. America grew up on it.
MORE TO TRY: A dozen delicious classic apple pie recipes (1960s)
