Apple Pie

Title:
Apple Pie

Yield:
8 Servings

Categories:
Apples,
Pies




Ingredients:





          Pastry for a 9-inch


          -double-crust pie


 2 1/2 lb Tart apples; firm


     3 tb Fresh lemon juice


   1/4 c  Brown sugar; firmly packed,


          -depending on the tartness


          -of the apples


     1 ts Ground cinnamon


     1 ts Ground nutmeg


     1 tb Unsalted butter; cut into


          -small piece


          Milk; cream or 1 egg,


          -lightly beaten






 Preheat the oven to 400F. Roll out half the pastry on a floured board and


 fit it into a 9-inch pie plate. Trim the edge and chill well.


 


 Peel, quarter, core, and slice the apples. Toss them in a large bowl with


 the lemon juice. Add the sugar and spices and toss again. Pile the apples


 into the pie shell, dot the top with butter, and wet the pastry lip. Roll


 out the other half of the pastry, carefully fit it over the pie, and trim


 the edge, allowing a half-inch overhang. Tuck the extra pastry under the


 lower lip and crimp it to seal the crust. Cut vents into the top crust.


 Decorate the top of the pie with extra pastry cutouts or whatever design


 you may choose, plain or fancy. Brush the surface with a little milk or


 cream or with an egg thinned with water.


 


 Bake the pie for 20 minutes, then lower the heat to 35OF and bake until the


 crust is golden brown and the apples are tender, 20 to 30 minutes longer.


 If the edge of the crust browns too much, cover it with aluminum foil.


 Serve the pie warm or at room temperature with a slice of cheddar cheese,
a


 scoop of vanilla ice cream, or a dollop of whipped cream.


 


 NOTES : This American standard has countless variations.  To name a few,


 add chopped nuts or cranberries to the filling; substitute whiskey for the


 lemon juice; add more apples and use a top crust only for a deep-dish pie.


 Recipe by: A Feast Of Fruits


 


 Posted to recipelu-digest Volume 01 Number 590 by "Marie Smith"


 
on Jan 24, 1998