Tuesday, December 15, 2009

Apple Pie

The classic... best if it's not too sweet and, ideally, served warm with vanilla ice cream.

Short of that, good at room temperature, too.  (On a technical note, I'm in love with my new camera.  That photo was taken without a flash and in crappy lighting conditions-- just our dining room overhead light and one lamp.)
This is a mix of the apple pie recipes in my two favorite cookbooks, How to Cook Everything and the Better Homes & Gardens New Cook Book.

1 recipe double pie crust
6 cups peeled, cored cooking apples, cut into 1/2 in. slices (this works out to about 6 McIntosh apples, sliced into 12 slices each)
2 T lemon juice
1/2 c. sugar
1/2 t. cinnamon
1/8 t. nutmeg
2 T flour
dash salt
2 T butter

1.  Preheat oven to 375; prepare pie crust.  

2.  In a large bowl, combine apples and lemon juice.  In small bowl, toss together sugar, salt, flour, and spices.  Sprinkle sugar mixture over apples; toss to combine.

3.  Spoon apple mixture into pastry-lined pie plate; dot surface with 2 T butter.

3.  Drape top crust over filled bottom crust; seal edges by crimping together top and bottom crusts.  Cut slits into top to allow steam to escape.

4.  Shield edges of crust with foil (Cut a 7 inch circle out of a 12 inch square). 

5.  Place pie on a baking sheet (it WILL bubble over); bake for 40 minutes.  Remove foil and bake for another 20 minutes or until edges are brown and filling is bubbly.  Cool for at least 2 hours to allow filling to set. 

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