Here's an apple pie that Mom will love from my good ol' ''The Old-Fashioned Cookbook''.
Actually, I took this pie to work and it was devoured within minutes. (There's incentive to get to work early.)
- Pastry for a Double Crust Pie
- 1-1/4 cups sugar
- 3 Tablespoons flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 pounds peeled, cored, and sliced tart* apples**
- 2 Tablespoons butter
- 1 Tablespoon lemon juice
- * No tart apples on hand? No worries, I made this pie with a mix of Granny Smith &Fuji and it still came out yummy.
- **dunk the freshly cut apples in a bath of lemon water to keep them from browning
Preheat oven to 400.
Prepare half the pie dough, rolling out to about 1/4'' and lining the pie pan. Set aside in fridge while you prepare the apples.
Combine sugar and spices. Add to apples and stir carefully until the fruit is coated with the mixture. (Reserve about 1/4 cup of the spiced sugar for later.)
Arrange apples in the pie pan, mounding them slightly in the center.
Dot the top of the apples with butter and sprinkle with lemon juice.
Place the pie back in the fridge as while you roll out the top crust -- again, to about 1/4'' thickness.
Lay the top crust on top of the pie. Pinch the edges of the top and bottom crust together. Then fold under and flute the edges.
Brush the top with milk and sprinkle with the remaining spiced sugar.
Bake for for an hour or until the apples are tender.
Cool on a rack.
Serve warm or cold with cheese, whipped cream, or ice cream.