 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples. Ingredients:
pastry for a double-crust pie (9 inches) |
6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds) |
1 tablespoon lemon juice |
1 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
dash ground nutmeg |
2 tablespoons butter |
2% milk |
additional sugar |
Directions:
1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
2. In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter.
3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar.
4. Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack. Yield: 6-8 servings.
|
|