Apple Pie


  • Pastry for Two-Crust Pie
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • Dash of salt
  • 6 cups thinly sliced peeled tart apples (6 medium)
  • 2 tbsp. firm butter or margarine (optional)
  • 2 tsp. water
  • 1 tbsp. sugar

Heat oven to 425 degrees F. Prepare pastry.

In a large bowl, mix 1/2 cup sugar, the flour, cinnamon, nutmeg and salt.  Stir in apples. Spoon into a pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry. Seal and flute. Cut slits for ventilation.

Brush top crust with 2 tsp. water; sprinkle with 1 tbsp. sugar. Cover edge with a 2-3-inch strip of foil to prevent excessive browning; remove foil during the last 15 minutes of baking.

Bake 40 to 50 minuets or until crust is golden brown and juice begins to bubble through the slits in crust. Cool on wire rack for at least 2 hours.
by The Savvy Kitchen