apple pie
This was a Thanksgiving pie. Tastes fine great. I did the lattice for the first time, and was startled at how much more attention the pie got with the lattice instead of with just a plain pie top. Two years running now this pie is the one that is completely devoured by the end of the feast.
I was using store bought pie crust, and just patted it to a square and then cut strips.
This is an easy apple pie recipe. The crust can be homemade or store bought. This particular recipe makes use of Gala apples, but green apples or any other tart apple should work fine. I've always used Granny Smith myself, never used Gala apples. Oh, and don't substitute lime juice for lemon juice, that doesn't really work. There's a link to a pie crust recipe at the bottom of this page if you want to make homemade.
6 C sliced apples
1 tbsp lemon juice
3/4 C sugar
2 tbsp flour
2/3 tsp cinnamon
1/8 tsp nutmeg
1 uncooked double pie crust (top and bottom)
1. Preheat the oven to 375 degrees.
2. Rinse off the apples. Slice and peel them all. One large Gala apple makes a little less than 2 cups of fine slices. Three large Gala apples should make around 6 cups of slices. If extra is made, well, there's always a way to use extra apple slices.
3. In a large bowl mix together the lemon juice, sugar, flour, cinnamon, and nutmeg. After the spices are well mixed, add the apple slices and combine.
4. Line a pie plate with an uncooked pie crust pastry. Put the apple mix in the pie pan. Don't be concerned if the pie looks heaping at this point, the apple lowers during cooking.
6. Cover the pie with the top crust. Pince the top and bottom crusts together. Don't fold the crust over the edge of the pie plate or else it'll just break off and make a mess when you cut pieces. Instead, pinch it together so that it rests on top of the plate. Slit the pie to allow steam to escape while cooking. Make the slits parallel lines, not criss cross. It works better that way, I've discovered. Sprinkle the top with some sugar and cinnamon. Not too much cinnamon. If desired, the top crust can be cut into 3/4 inch wide strips, and added to the top of the pie as a lattice.
7. Wrap foil around the edge of the pie. This is to keep the edge of the crust from scorching. Don't cover the whole pie.
8. Bake the pie for 40 minutes. Then remove the foil from the pie and cook it another 20 minutes.
Homemade pie crust link: https://sites.google.com/site/familyrecipescollection/home/desserts/pie-crust
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