Apple Season

a virtual museum

by Gina Giuliano

My Favorite Apple Pie

6 cups (about 7 medium, pared, cored, and sliced) cooking apples

(Mutsu, Granny Smith, Cortland, etc.)

1 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Dash salt

2 tablespoons butter

1 tablespoon milk

1 tablespoon granulated sugar

Pie crust (recipe below)

Combine sugar, flour, cinnamon, nutmeg, and salt. Mix with apples.


2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup softened butter or margarine

5 to 7 tablespoons cold water

Sift flour and salt together; cut in 2/3 cup butter or margarine until mixture looks like course cornmeal; add five tablespoons water and mix together. Add more water if pastry is too dry, but just add enough extra until mixture is moistened and forms ball. Mix completely, but do not over handle. Divide in half. Flatten on dry floured surface with floured hands. Flip the flattened pastry once or twice and lightly flour underneath. Roll from center to edge with floured rolling pin until large enough to fit in 9 or 10 inch clear glass pie plate, it will be about 1/8" thick. Drape bottom in pie plate.

Fill with apples. Cut up 2 tablespoons butter into small pieces; scatter around apple mixture. Roll other half of dough just as in directions above; cover apple mixture. Trim and then roll up edges of two crusts, and gently flatten edge with fork. Prick top crust with fork several times; brush milk on pie top, and sprinkle with 1 tablespoon sugar. Bake at 400 for 1 hour, or 'til nicely brown.

Why a glass pie plate is better than a metal one