Apple Pie

Oven: 350°

Servings: one 9 inch pie

Ingredients:

pastry for a two-crust 9 inch pie

6 medium MacIntosh apples

about 1/3 to 1/2 c. sugar

ground cinnamon

Procedure:

Line a pie plate with crust. Peel, core, quarter and slice the apples. Place apples in crust. Pour sugar evenly over the apples, and sprinkle with a good amount of cinnamon. Roll out the top crust. Slit in a decorative pattern. Place on top of apples, and seal the edges with a fork, trimming off the edges. Sprinkle about a teaspoon of sugar on top of the crust. Bake 35-50 minutes at 350°, or until top is a nice light brown.

Variation: (Jean Schwartz) Premix the apples, sugar, cinnamon, 1 or 2 T. flour, and the juice of 1/2 lemon for filling. Brush the top crust with a mixuter of beaten egg yolk and milk, and omit the sugar on top. Bake the same way.

Source: Gertrude Driscoll, 1882-1958

Recipes collected and reproduced by Diane and Steve Schwartz and family and friends.