Apple Pie
This is a traditional favorite, good hot and fresh, or a special treat cold
the next morning for breakfast. Unbaked pie crusts can be found in the refrigerator or
freezer section of your supermarket.
Pastry dough for 2-crust 9-inch pie
6 to 8 Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
1/2 cup sugar
1/4 tsp. ground cinnamon
Dash of nutmeg
Pinch of salt
1 tbsp. all-purpose flour
1 tbsp. butter, cut into tiny pieces
2 tbsp. milk
Preheat the oven to 400 degrees. Line a 9-inch pie tin with half the dough. Mix the
apples, sugar, cinnamon, nutmeg, salt and flour. Place the mixture in the pie shell, then
put the butter on top of the apples. Roll out remaining dough and place on top of the
apples. Trim the pastry 1 inch larger than the pan and seal by folding the overhanging
pastry underneath itself. Seal the edges with the tines of a fork to form a pattern. Brush
with the milk and bake 45 minutes, until golden brown. Remove to a rack to cool. Makes one
9-inch pie.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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