When I was a child, I loved to bake, and I cherish the memory of the Christmas I got two cookbooks to start my own collection of cookbooks. I was 12 at that time, and that year would have been about 1962. It seems that the cover of that old book was red and white checks, and I loved that book to death. I have retired at least two of my Betty Crocker Cookbooks since that time, but the following 1969 edition is still available on Amazon:

Image Credit: Amazon

When I was 12 and for many years later, I created my own pie dough–according to the directions in the book.

Image Credit: Pillsbury

Now, I buy Pillsbury refrigerated pie crusts, but I use the following recipe for the filling:

Image Credit: Betty Crocker

Heat oven to 425°F.

Filling Ingredients

• 1/3 to 1/2 cup sugar
• 1/4 cup Gold Medal™ all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 8 cups thinly slice peele tart apples [like Granny Smith] – 8 medium
• 2 Tablespoons butter

Instructions for Filling

Image Credit: Betty Crocker

In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate. Betty Crocker

Image Credit: Betty Crocker

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 3-inch strip of aluminum foil to prevent excessive browning.

[I add the following step: I brush the top of the crust with milk and sprinkle sugar across the wet milk. This causes the baked crust to have a crispy sweet texture.]

Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Option: Weave Your Top Pie Crust

Storing and Reheating Apple Pie

Apple pie is delicious either served warm or at room temperature. Here’s how to store apple pies so you can enjoy them as much as freshly made pies:

Storing Leftover Apple Pie: Wrap any remaining apple pie either in the pie plate or on a serving plate with plastic wrap and store at room temperature up to 2 days or refrigerate up to 7 days.

Reheating Leftover Apple Pie: Place a slice of pie on a microwavable plate. Cover loosely and microwave on medium-high (70%) 30 seconds to 1 1/2 minutes, until warm (time will depend on if the pie was at room temperature or cold from the fridge).

Freezing Apple Pie: Apple pie can be frozen unbaked or baked. To freeze an unbaked apple pie, prepare as directed through step 5—except do not cut slits in top crust and do not cover edge with strip of aluminum foil. Wrap pie and pie plate completely in aluminum foil. Freeze up to 4 months. For baked apple pie, bake and cool pie as directed. Wrap pie and pie plate completely with aluminum foil. Freeze up to 4 months.

Thawing Frozen Baked Apple Pie: Thaw unwrapped pie at room temperature or unwrap and thaw at room temperature 1 hour, then heat in 375°F oven 35 to 45 minutes or until warm.

Baking Frozen Unbaked Apple Pie: Unwrap pie and cut slits in top crust. Bake at 425°F for 15 minutes. Reduce oven to 375°F; bake 30 to 45 minutes longer or until juices begin to bubble through slits.