PERFECT APPLE PIE
Sherry Riggs Bower
- 6 to 8 tart apples, pared, cored and thinly sliced (6 cups)*
- 3/4 to 1 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 to 1 teaspoon ground cinnamon
- Dash of ground nutmeg
- Pastry for 2-crust 9-inch pie
- 2 tablespoons butter
If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, spices and dash of salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400deg for 50 minutes or till done.
*Or, use 2 (1 pound 4 ounce) cans pie-sliced apples (about 5 cups), drained.