Johnny Appleseed Pie, made with maple syrup (1972)

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Log Cabin & 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. 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.

The Log Cabin brand 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 Johnny Appleseed pie 1972

Log Cabin and 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.

1/4 cup Log Cabin Syrup
1/2 cup sugar
2 tablespoons Minute Tapioca
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

Combine all above ingredients. 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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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.

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