Cousin Ruth's Pie
Updated Nov. 3, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1stick unsalted butter
- 1teaspoon vanilla
- ¼cup ice water, approximately
- 3pounds apples, preferably Northern Spy or Rhode Island Greenings (see note)
- 1 to 1½cups sugar, depending on tartness of apples used
- 1teaspoon cinnamon
- Lemon juice, optional
- 1½tablespoons butter, plus butter to grease pie plate
The Dough
The Filling
Nutritional analysis per serving (6 servings)
321 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 1 gram protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut butter into pieces. Add flour and vanilla. Work with fingers until dough resembles coarse cornmeal. Handle as little as possible. Add water. Push dough into a ball. Flour lightly. Wrap in wax paper. Refrigerate at least an hour, but preferably overnight.
- Step 2
Remove dough from refrigerator. Peel, core, quarter apples, then slice into eighths. Divide dough in half. Roll one half between lightly floured pieces of waxed paper. (You may have to flour dough so it doesn't stick.) Roll into circular shape. Repeat with second half.
- Step 3
Grease 9-inch pie plate.. Set dough round on plate. Let it drape over edge.
- Step 4
Add sugar, cinnamon and lemon juice to taste to the apples. Mound apples in center of pie plate. Dot with butter. Place second piece of pastry on top. Roll edges of dough together and crimp with knife handle.
- Step 5
Cut hole in center to vent steam. Prick top with fork. Bake at 450 degrees for 15 minutes. Reduce heat to 350, bake from 20 to 35 minutes longer.
- Rhode Island Greenings are currently available at farmer's markets and roadside stands. Northern Spy apples will be available around Oct. 18.
Private Notes
Comments
A day after this recipe was published in 1986, a corrected version was published. The following was added:
"1 to 1 1/2 cups sifted flour, approximately"
How do I know?.......I still have the yellowed corrected copy.
I first made this pie 25 years ago and remember it as the best apple pie. I'm happy to find it in the archives. This recipe is missing the flour which I'm guessing should be 1.5 cups.
A day after this recipe was published in 1986, a corrected version was published. The following was added:
"1 to 1 1/2 cups sifted flour, approximately"
How do I know?.......I still have the yellowed corrected copy.
I first made this pie 25 years ago and remember it as the best apple pie. I'm happy to find it in the archives. This recipe is missing the flour which I'm guessing should be 1.5 cups.
If it were at all possible to obtain pictures for the many recipes lacking them, more TIMES readers might be willing to try to make them. Perhaps some sort of incentive or challenge might induce readers to try making them and photographing them.
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