Apple Pie

Apple Pie
Apple Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Pastry for 9-inch 2 Crust Pie

  • 7 to 8

    medium tart juicy Apples (2 1/4 lbs)

  • 1

    Tbsp Flour

  • 3/4

    Cup of Sugar (larger amount for very tart Apples)

  • 1

    Tbsp of Butter

  • 1

    Tbsp of Lemon Juice

  • 1/2

    tsp of Cinnamon

  • 1/4

    tsp of Nutmeg

  • Dash of Salt

Directions

Prepare Pastry and roll out bottom of Crust, line pie pan with Crust, and trim. Roll out top Crust, cut design in center for escape of steam and set aside. Wash Apples, pare, quarter, and remove cores. Cut into quarters lengthwise making 3 to 4 slices out of each quarter. You should have 4 Cups of sliced Apples. Blend Flour, Salt, and Sugar. Sprinkle 1/4 mixture over bottom of pastry lined pan. Stir the remaining mixture lightly through Apples, turn into pie pan placing them VERY close together and piling them higher than the rim of the pie pan. Dot with Butter, Sprinkle with Lemon Juice, then with Cinnamon (and/or Nutmeg). Moisten the edge of lower pastry with cold water. Then carefully place the top pastry evenly over filling. Press down gentrly around edges to seal. Trim off excess pastry leaving 1/2 inch of overhanging top pastry Fold the excess top pastry under the edge of lower pastry. Press again. Use a fork to press the top and lower pastries together. Bake in pre-heated VERY hot oven at 450 degrees for 15 minutes then reduce heat to a slow 325 degrees and bake until Apples are tender and juice boils out of vents (about 35 minutes). Remove to cake rack and cool.

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