What is a really wonderful old-fashioned recipe for apple pie?

my mother God bless her heart was a wonderful cook and made an apple pie that was out-of-this-world. When she passed away she never left any of her many wonderful recipes behind because she never wrote them down. However, she always said ';a good cook is not necessarily one who doesn't need recipes'; and ';when you have a recipe, follow it precisely';. There was an old cook-book (I believe Betty Crocker) I remember her painstakingly following on the kitchen counter when she made her apple pie. If you know the book or have a good apple pie recipe it would me greatly appreciated.What is a really wonderful old-fashioned recipe for apple pie?
Grandma Ople's Apple Pie --





';This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite, and I hope it becomes one of your favorites as well!';








INGREDIENTS


1 recipe pastry for a 9 inch double crust pie


1/2 cup unsalted butter


3 tablespoons all-purpose flour


1/2 cup white sugar


1/2 cup packed brown sugar


1/4 cup water


8 Granny Smith apples - peeled, cored and sliced











DIRECTIONS


Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.


Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.


Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.








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Perfect Apple Pie --











INGREDIENTS


2 cups all-purpose flour


1 teaspoon salt


3/4 cup shortening


4 tablespoons cold water


FILLING:


7 cups thinly sliced peeled baking apples


2 tablespoons lemon juice


1 cup sugar


1/4 cup all-purpose flour


1 teaspoon ground cinnamon


1/4 teaspoon ground nutmeg


2 tablespoons butter or margarine


1 egg yolk


1 tablespoon water











DIRECTIONS


In a bowl, combine flour and salt; cut in shortening. Gradually add cold water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Chill for 30 minutes. On a floured surface, roll half of dough into 10-in. circle. Place into a 9-in. pie pan.


In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits in top. Place over filling; seal and flute edges. Beat egg yolk and water; brush over pastry. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 40-45 minutes more or until crust is golden and filling is bubbly. What is a really wonderful old-fashioned recipe for apple pie?
Scrumptious Apple Pie


This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.





Pastry


2 cups Gold Medal庐 all-purpose flour


1 teaspoon salt


2/3 cup plus 2 tablespoons shortening


4 to 6 tablespoons cold water





Filling


1/3 to 1/2 cup sugar


1/4 cup Gold Medal庐 all-purpose flour


1/2 teaspoon ground cinnamon


1/2 teaspoon ground nutmeg


1/8 teaspoon salt


8 cups thinly sliced peeled tart apples (8 medium)


2 tablespoons butter or margarine





1 . In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).





2 . Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.





3 . Heat oven to 425掳F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.





4 . In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.





5 . Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.





6 . Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.





--Betty Crocker