1 c Granulated sugar
2 tb Flour
1 ts Cinnamon
1/8 ts Nutmeg
1/4 ts Salt
7 c Thinkly sliced, pared tart
Cooking apples (2.5 lbs)
2 tb Lemon juice
2 tb Butter or regular margarine
1 Egg yolk, slightly beaten
FROSTING
1 c Confectioner’s sugar
1 tb Light corn syrup
1/2 ts Vanilla extract
1/2 c Chopped walnuts
Prepare crust; shape into a ball. Divide in half; form each half into a
round, then flatten each with the palm of the hand. On a lightly floured
pastry cloth, roll out half of the pastry into a 12 inch circle. Fold
rolled pastry in half; carefully transfer to a 9 inch pie plate, making
sure fold is in the center of the pie plate. Unfold pastry; fit carefully
into pie plate. Refrigerate until ready to use. Preheat oven to 425F. In
small bowl, mix granulated sugar, flour, cinnamon, nutmet and salt. In a
large bowl, toss the apples with lemon juice. Add sugar mixture to sliced
apples; toss lightly to combine. Roll out remaining pastry into a 12 inch
circle. Fold over in quarters; cut slits for steam vents. Turn apple
mixture into pastry-lined plate, mounding up high in center. Dot apples
with butter cut in small pieces. Using scissors, trim overhanging edge of
pastry so it measures 1/2″ from rim of pie plate. Carefully place folded
pastry so that point is at the center of filling and unfold. Using
scissors, trim overhanging edge of pastry (for top crust) so it measures 1
inch from edge all around. Moisten edge of bottom pastry with a little
water. Fold top pastry under edge of bottom pastry. With figners, press
edge together to seal, so juices won’t run out. Press upright to form a
standing rim. Crimp edge. Brust with egg yolk mixed with 1 tablespoon
water. Bake 45 to 50 minutes, or until apples are fork-tender and crust is
golden. Remove to rack; cool 30 minutes. Make frosting: In small bowl,
combine confectioners’ sugar, corn syrup, 1 tablespoon water and the
vanilla; mix until smooth. Spread over pie; sprinkle with nuts.
From
Yields
8 Servings