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.