• Cooking Time: 40-45
  • Servings:
  • Preparation Time:


  • 5 cups thinly sliced pared tart apples (about 5 medium)
  • 1 cup brown sugar
  • 1/4 cup water
  • 1 Tbs. lemon juice
  • 1/4 cup flour (If using self-rising flour, omit salt)
  • 2 Tbs. sugar
  • 3/4 tsp. salt
  • 1 tsp. vanilla
  • 3 Tbs. margarine or butter
  • Pastry for 9" Two-Crust Pie


  • Mix apples, brown sugar, water and lemon juice in 2-quart saucepan. Heat to boiling; reduce heat. Cover and simmer 7-8 minutes or just until apples are tender.
  • Mix flour, sugar and salt; stir into apple mixture.
  • Cook, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute; remove from heat.
  • Stir in vanilla and margarine; cool.
  • Heat oven to 425. Prepare pastry.
  • Turn apple mixture into pastry-lined pie
  • plate. Cover and top crust that has slits cut in it; seal and flute.
  • Cover edge with 2 to 3" strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40-45 minutes or until crust is golden brown.


Categories: Dessert  Pie 

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