Vintage Apple Pie Recipe 1922 compared to my Apple Pie recipe

In the fall there is nothing as good as a warm apple pie with vanilla ice cream rested on top of the slice of pie. Traditional Dutch apple pie comes in two varieties, a crumb appelkruimeltaart and a lattice appeltaart  style pie. Both recipes are very  distinct in that they will usually call cinnamon and lemon juice to be added and may differ in texture, however, not taste. Dutch apple pies may include ingredients such as cream butter, raisins and almond paste, as well as ingredients such as apples and sugar, which they have in common with other recipes.

Below I have shared my apple pie recipe for you in comparison to the vintage version of Igleheart’s Cake Secrets, 1922, Apple Filling for Pie and crust recipe. I hope you’ll enjoy both recipes for years to come. If you try either please come back and let me know what you thought of them.

 

Igleheart’s Cake Secrets, 1922.,Apple Filling for Pie and crust recipe

Igleheart’s Cake Secrets, 1922, Apple Filling for Pie and crust recipe

“Apple pie” conjures warmth, aroma, taste, and togetherness! Nothing tastes better!”

My Apple Pie Recipe

  • 2 1/2 tablespoons all-purpose flour
  • Pie Dough ( your recipe, one above, OR store bought)
  • 12 Granny Smith apples, peeled, cored, and sliced
  • 1 cup sugar, plus more for pie top
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 and 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch ground cloves
  • 2 tablespoons unsalted butter
  • 1 large egg, beaten
  • Dash of salt

DIRECTIONS

1. Heat oven to 375 degrees. On a lightly floured surface, roll out pie into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
2. In a large bowl, combine apples, sugar, lemon zest and juice, spices, salt, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across the top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with more sugar.
3.Bake until crust is brown and juices are bubbling about 1 hour. Let cool on wire rack before serving.

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11 thoughts on “Vintage Apple Pie Recipe 1922 compared to my Apple Pie recipe

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