Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 2 1/2-3 lbs mixed apples (6 large, 6-7 cups sliced)
- 2 tablespoons lemon juice
- 2/3 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- pastry for double-crust pie
Recipe
- 1 quarter, core and peel apples.
- 2 slice apples into a large bowl making sure not to cut them too thin.
- 3 toss apples with lemon juice.
- 4 in a small bowl, stir together sugar, flour, salt, cinnamon, and nutmeg. pour over fruit and toss well to coat evenly.
- 5 roll out pastry for lower crust; fit loosely into a 9-inch or 10-inch pie plate.
- 6 pile fruit into lower crust and dot with bits of butter.
- 7 roll out pastry for upper crust and fold in half. slash a few times across fold to create vents for escape of steam.
- 8 lay pastry over fruit and trim 1/2 inch beyond edge of plate.
- 9 tuck upper crust under lower crust all around the edge and flute with fingers to seal, or seal by pressing down with tines of a fork all around the edge.
- 10 bake in a very well preheated 450 degree fahrenheit oven for 30 to 40 minutes or until fruit is tender and crust is nicely browned.
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