Apple Pie

Title:
Apple Pie

Yield:
12 Servings

Categories:
Pies




Ingredients:





          Text Only






 You can make a 2-crust pie by doubling the crust recipe I put up there, or


 you can make a crumb topping by mixing 1/2 cup butter, 1/2 cup brown sugar,


 and 1 cup flour with a pastry cutter until it's crumbly. For that pie, bake


 it at 400 degrees for 40-50 minutes, until the crust is lightly browned but


 the topping isn't burned. (Check frequently after 35 minutes)


 


 Filling's easy.  Peel, core and slice about 7 apples, enough to make 6-7


 cups. Mix with 1 Tbsp of lemon juice.  In another bowl, mix together 1/4


 cup flour, 3/4 cups granulated sugar, 1/2 to 1 teaspoon of cinnamon. Pour


 it over the apples and mix well.  I like to do this before preparing the


 crust so that it gets a bit liquid and better distributed over the apples.


 Anyway, you fill the pie, top with either pastry or streusel, and bake -


 45-55 minutes at 425 degrees for a pastry-topped pie, and don't forget to


 pierce the top crust in several places. If you want something different,


 you can also add 3/4 to 1 cup of either cranberries or raisins to the


 apples, too.


 


 Another thing - don't forget to lay out foil either on the bottom of the


 oven or on the rack below the pie to save cleanup.


 


 * From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for Homemakers!


   Posted by FAYLEN on 11-04-95


 


 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke 
on Aug 1,


 97