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| APPLE PIE |
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- 9-inch pie crust
- 6 cups pared, cored apples,
sliced ¼-inch thick
- 2/3 cup sugar
- 1/4 teaspoon nutmeg
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- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoon lemon juice
- 2 teaspoons butter
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Lightly roll half of the pie crust to 1/8-inch thickness and
about 2½ inches longer than a 9-inch pie plate. Fold it
in half and fit it into the pie plate. In rolling the pie crust
use only enough flour to prevent sticking, handling the dough
very lightly and never turning it. Press the pie crust lightly
to fit the pie pan and trim even with the edge of the pan, using
a knife. Fill the pie shell with the apples. Mix sugar, nutmeg,
salt, cinnamon, and lemon juice. Sprinkle over apples and dot
with the butter. Moisten the edge of the crust with cold water.
Roll the other half of the pie crust to 1/8-inch thickness and
about 1 inch larger than the diameter of the plate. Fold this
in half and make 3 slits, each 1/2-inch in length, in the center
of the folded side. Adjust over the filling, then carefully fold
the edge of the upper crust under the lower crust all the way
around. Finish by pressing the edges together with a fork dipped
in flour. If a glazed surface is desired, brush top of pie with
top milk, cream or melted butter, or slightly beaten egg white.
Bake for 40 minutes at 425° F. in a preheated oven. |
Purchase pie
cookbooks
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