Apple Pie
Pastry for a 2 crust pie (recipe to follow)
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash of salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons firm butter or margarine, if desired
2 teaspoons water
1 tablespoon sugar
1. Heat oven to 425F. Make pastry
2. In a large bowl, mix 1/2 cup sugar, the flour, cinnamon, nutmeg and salt. Stir in apples. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits vut in it; seal and flute.
3. Brush top crust with 2 teaspoons water; sprinkle with 1 tablespoon sugar. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Remove foil during the last 15 minutes of baking.
4. Bake 40-50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.
No comments:
Post a Comment