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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I could make this pie in my sleep, I have done it so many times! It started out when my son was small and we used to go apple picking. I had to use up all those apples so I made pies and gave them away. Suddenly, everyone else decided to go apple picking too and would bring me their apples to turn into pies! It's just a basic, traditional recipe but it is delicious and homey. Note: I will tell you that my preference is for Cortland apples, and it ends up being about 2-1/2 lbs. usually. Ingredients:
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 |
Directions:
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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