I made three different pies for last week’s party- Aunt Florence’s Apple Pie, a Sweet Potato Pie and a Brown Sugar Peach Pie. Here is Aunt Florence’s Apple Pie, a recipe from my Chebeague Island Cookbook that I bought a few years ago on our Maine vacation.
This pie was a good pie and a very different way of doing apple pie than I normally do, so I’m glad I tried it. The apples were alternately layered with the sugar spice mix and then cream was added to the middle. This was a very nicely spiced pie – everyone loved it – but just wait until you try the brown sugar peach pie!
Apple Pie of Aunt Florence
from Chebeague Island Cookbook (2005)
- 3/4 cup sugar
- 1/4 cup brown sugar
- 2 T. flour
- 1 t. cinnamon
- 1/4 t. nutmeg
- 1/8 t. salt
- 6-7 apples, peeled and sliced into chunks
- 1/4 cup cream
- 1 recipe of double pie crust
- Mix together sugars, flour, spices and salt in a bowl.
- Spread 1/3 of apples on bottom crust in pie pan. Sprinkle with 1/3 of sugar mixture.
- Repeat twice more.
- Pour cream in the center of the apples.
- Cover with top crust and pierce to vent. Optional: rub top crust with butter and a little milk and sprinkle with sugar.
- Bake for 1 hour at 400 degrees.