This pie was served in Anna Maude’s Cafeteria in Oklahoma City for 60 years before closing its doors in 1988. Fresh apples were always used. Winesaps were first choice, Jonathans were second and on occasions Romes were used. If you can’t get good red apples, opt for green apple pie or don’t make apple pie. The recipe was given to the Food Editor of the Daily Oklahoma by Cooper Lyon who owned Anna Maude the last 33 years. The recipe was in the Sunday Oklahoman on March 11, 1990.
|Anna Maude's Syrup for Apple Pie:|
|Peelings from 6 to 7 apples|
|⅓||cup cold water|
|2||tsp. lemon juice|
|1||qt. (6 or 7) peeled, sliced apples|
For syrup: In medium saucepan, cover apple peels with water and cook until peels are tender. Strain and discard peels. Return juice to pot. You’ll need about 2 cups of juice. Bring to boil. Mix cornstarch and spices with cold water. Add to hot juice, stirring constantly, and cook until clear. Add sugar and boil 5 minutes. Remove from heat and add lemon juice. Set aside to use in pie. For pie: Place sliced apples in prepared crust, pyramiding from center. Sprinkle sugar over pie. Dot with butter. Cut slits in top crust, making an opening in the center. Cover pie with crust and crimp edges. Bake in preheated 400-degree oven for 40 minutes or until apples are done. Remove from oven and pour the hot syrup into center of pie. Return to oven for 5 minutes.