Wednesday, January 17, 2007

Apple Pie


4 large cooking (green) apples
1 tbs lemon juice
2/3 c granulated sugar
1/2 c light brown sugar (firmly packed)
3 tbs flour
1 tsp ground cinnamon
dash nutmeg
dash allspice or ground cloves
pastry for 2-crust 9-in pie
2 tbs butter
2 ready pie crust


Peel, core, and quarter apples; cut into 1/4-inch slices (you should have 6 cups of apple slices) In a bowl, toss apple slices with the lemon juice. In a separate bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and ground cloves. Pour the dry ingredients with the apples and toss to coat.


Roll half of pie pastry to a 12 inch circle on a lightly floured surface. Fit pastry into a 9-inch pie plate; trim overhang to 1/2 inch. Spoon apples into the prepared pastry shell; cut butter into very small pieces and sprinkle over the apples. Roll out remaining pastry to an 11-inch circle. Cut several slits in pastry to allow steam to escape. Cover pie and trim overhang to 1/2 inch. Turn edges under flush with the rim; flute all around to make a stand-up edge. Bake pie at 425 degrees for 40 minutes or until top is golden brown and juices are bubbling up. Cool on wire rack.

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