1/3 to 1/2 cup sugar
¼
cup all-purpose flour
½
- 3/4 teaspoon ground cinnamon
½
teaspoon ground nutmeg, fresh ground if you have some
1/8
teaspoon salt
8
cups, peeled & thinly sliced tart apples (8 medium)
2-3
tablespoons butter
Pie
crust dough for 2 pies
Egg
wash -1 egg and a little water-beaten
Peel
apples, keeping them in a bowl filled with cold water and a little lemon juice
so the apples won’t turn brown. When all
apples have been peeled and sliced, drain off all the water and mix in all
other ingredients listed except the butter and mix well. Pour apple mixture into an uncooked pie crust
and dot with butter. Place a larger pie
crust over the top fold the top crust under the bottom crust and crump crust
together with your fingers. Make several
slits on the top of the crust and then brush on the egg wash. I usually cut 3” long strips of foil and fold
it over the pie crust edges. Bake pie in
a 425-degree oven for 40 -50 minutes. Be
sure to remove the foil for the last 15 minutes of baking! The top of the pie should be bubbling out of the
slits when the pie is done.
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