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Classic apple pie

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Ingredients/Components

sugar - 1 c
butter or margarine - 1 Tbsp
salt - 1/4 tsp
flour - 2 Tbsp
lemon juice - 1 Tbsp
ground cinnamon - 1 tsp
ground nutmeg - 1/4 tsp
pastry for double-crust 9-inch pie
thinly sliced, peeled, tart cooking apples - 6 c

How to make classic apple pie:

Prepare pastry and let rest while you prepare apples. Slice apples into large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon and nutmeg to apples; mix well. On a lightly floured board, roll out half of pie pastry to a 12-inch circle. Place in bottom of a 9-inch pan and, using fingers, gently press dough to side of pan. Trim any overlapping edges of dough. Mix apples again with large spoon and turn into pastry-lined pan. Dot surface with the butter.

On a lightly floured board, roll out remaining half of pastry to a 12 1/2-inch circle and place on top of apple filling. Fold top edges of dough under bottom rim of dough. Finish edge of pie simply by pressing a fork, lightly dipped in flour, all around the edge, or turn up 1/2-inch of pie crust all around and, using the thumb and index finger of both hands, pinch the dough between them, creating a crimped or fluted edge. Cut steam vents in center of top crust in a decorative pattern. Bake pie in center rack of preheated 425° oven for 45 to 55 minutes, or until crust turns golden brown and filling starts to bubble up through the steam vents. Makes 8 servings.

Recipe categories: Desserts, Pie, Pies and tarts.

Rating:

3.3

Average rating: 3.3, total votes: 7

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