Pastry for a 9” two crust pie
6 cups thinly pared and sliced tart apples
¾ cup granulated white sugar
¼ cup all-purpose flour
½ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
Dash of salt
2 tablespoons butter
Prepare pastry or purchase refrigerated pie pastry. Preheat oven to 425 degrees.
Stir together sugar, flour, nutmeg, cinnamon and salt; mix together with the sliced apples. Line 9” pie plate with the pastry. Pour the apple mixture into the pastry lined pie plate; then dot the apples with the butter. Cover with the top crust, seal and crimp the edges. Cut vent slits in the top crust.
I cover the edges with aluminum foil or edge protectors to keep from excessive browning. Remove the foil for the last 10 to 15 minutes of baking. After 30 minutes I reduce the temperature to 350 degrees. Bake until the crust is brown and you see juice bubbling through the slits in the crust. Make sure the bottom crust if fully baked also. I usually bake mine for 40 to 50 minutes, but everyone’s oven is different.
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