If I make a pie, my husband will eat it for breakfast.
I, on the other hand, will eat it for breakfast, lunch, dinner and snacks until it's gone.
Old-Fashioned Apple Pie
Old recipe from a 1960s Pillsbury recipe booklet
Prepare pastry for two-crust pie as directed on package of Pillsbury pie crust mix. Fit bottom crust loosely into 9-inch pie pan.
In a small bowl, combine and set aside:
3/4 to 1 cup sugar (depending on the sweetness of the apples)
2 tbsp. flour
1 tsp. grated lemon rind
1/2 tsp. ground cinnamon
1/4 tsp. salt
Arrange 6 cups of pared and sliced apples (6 medium) in closely packed layers in pastry-lined pan, sprinkling cinnamon-sugar mixture over each layer.
Sprinkle 1 tbsp. lemon juice over apples. Dot with 2 tbsp. of butter.
Roll out remaining dough. Cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute.
Bake at 450˚F for 10 minutes, then lower temperature to 375˚ and bake for another 40 to 50 minutes until golden brown.
Back in the day, home bakers baked ceramic pie birds into their pies to allow steam to escape while baking. When not in use, pie birds made adorable kitchen knick knacks.