November 10, 2010

Apple Pie

So I made this pie clear back in November and am now getting around to posting it. I am hoping this next year I will be able to post more recipes. This recipe blog is the first thing to go when I run out of time. Hope everyone has a Happy New Year!
This pie recipe I found in my Better Homes and Gardens Cookbook. It was very good. The only problem making it for my little family is, I am the only one who would eat it. So I had to give most of it away to a neighbor. I used my never fail Lion House Pie Dough recipe.

Apple Pie

1 recipe double crust pie dough
6 cups thinly sliced, peeled cooking apples ( about 2 1/4 lbs) I use granny smith apples.
1 Tablespoons lemon juice (optional)
3/4 cup sugar
2 Tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Preheat oven to 375 degrees F. Prepare and roll out pie dough into two circles the same size. Line a 9 inch pie plate with a pastry circle.
If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apples slices. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent over-browning, cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours.

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