This may not be “Mom’s” apple pie. But we had to have an apple pie recipe in the book.
Ingredients:
Double crust basic pastry
1/2 cup granulated sugar
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
6 -7 cups thinly sliced peeled apples
1 tablespoon granulated sugar
dash of ground cinnamon
Prepare dough for pastry.
- Preheat oven to 375 degrees.
- Combine 1/2 cup sugar, brown sugar, flour, 1/2 teaspoon cinnamon, nutmeg and salt in a small bowl.
- Cut in butter until pieces are size of large peas.
- Place apple slices in large bowl. Add sugar mixture. Toss to coat slices.
- Cut dough into two portions. On lightly floured surface roll out 1 portion to an 11 inch circle.
- Fit into a 9 inch pie pan and spoon in apple mixture. Trim edge of dough to rim of pan.
- Roll out remaining dough to a 12 inch circle. Fit circle over filling and cut slits as desired. Fold top edge under bottom edge making a raised edge. Flute and glaze if desired.
- Combine 1 tablespoon sugar and dash of cinnamon and sprinkle over pie. Cover edge with foil. Bake 25 minutes.
- Remove foil. Bake 25-30 minutes longer until crust is golden brown and apples tender and bubbly.
