- 5
Ingredients
- Plain pastry
- 7 to 8 medium size tart apples, cut, pared & cored into 1/4 inch thick slices
- 1 tablespoon flour blended with 1 cup sugar, depending on tartness of apples may need to add a little more sugar & another Tab flour
- 1 teaspoon cinnamon
- 1 tablespoon butter
- 1 tablespoon lemon juice, if desired
- dash nutmeg
Preparation
Step 1
Make pastry and roll out for a double-crust pie. Line a 9-inch pie pan with one sheet of pastry, fitting carefully into angles. Arrange half the apples over lower pastry, then sprinkle with half "the flour-sugar mixture, Add remaining apples and sprinkle with remainder of flour-sugar mixture and spices. Dot top with the butter and sprinkle with lemon juice. Brush edges of lower crust with water or slightly beaten egg white. Lay pastry for upper crust, gashed for steam vents, over the apples and seal upper and lower edges together. Trim off dough l/2 inch from edge, turn under and flute. Bake in a hot oven (450° F.) 15 minutes, then reduce heat to a moderately slow oven (325° F.) and bake about 35 minutes longer or until apples are well cooked Usually takes almost another hour instead of 35 minutes.. Cool to lukewarm before cutting. Serve plain or with cheese, or with vanilla ice cream.