2 Pastry for 9-inch Pie
3/4 c Sugar
1 ts Cinnamon
1/2 ts Nutmeg
2 tb Flour
2 ts Lemon juice
7 c Apples, peeled, sliced
1 1/2 tb Butter
Preheat oven to 425 degrees.
Line a pie plate with one pastry. Cut to fit and poke holes with a fork.
Mix sugar, cinnamon, nutmeg and flour in a small bowl. Toss apples with
lemon juice. Add flour mixture to apples and toss to coat. Put in pie
plate and dot top with butter. Cover with second pastry, seal and crimp
edges, and cut slits in center. Bake about 50-60 minutes, until crust is
lightly browned. (You may want to cover outside edge with foil to prevent
burning. Also, a baking sheet or double thickness of foil on the rack
beneath the pie will save cleanup time.)
For French Apple Pie, use a single crust and top pie with 1/2 cup butter,
1/2 cup packed brown sugar, and 1 cup flour mixed together until crumbly,
reduce oven temperature to 400 degrees, and bake 45-55 minutes.
Yields
10 Servings