Filling:
6 to 8 apples, such as Granny Smith, Pippins, Rome or a local variety of tart apples
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)
A single or double pie crust rolled out to fit pie pan
Preheat oven to 425 F
In a large bowl:
Peel, core, and slice apples into 1/4 inch slices
add lemon juice, zest, sugar, cinnamon, nutmeg and flour; mix well. If you want to skip on some calories don't use a bottom crust. Place apple mixture in a 8-9 inch glass pie pan, dot with the butter and cover with a flaky pie crust, pinching the edges, trimming excess. Make a few steam slits in the crust with a sharp knife. Brush lightly with milk and sprinkle on a little extra sugar and cinnamon. Bake for 45 minutes on a cookie sheet. If the crust begins to brown too much, cover loosely with foil. Let pie cool before serving. Serve with a scoop of vanilla ice cream if desired.
4 comments:
Thanks, Mrs. Mac,
I'll have to wait till Monday to buy lemon.
All stores except gas staions are closed on Sundays.
I think I'll try whip cream instead of ice, if that's all right.
From Felisol
Felisol, whipped cream works just as well ... that's how we ate it at my grandma Donna's. I presume everyone can make from scratch or a box or buy a frozen flaky pie crust, yes, no? If not, just google pie crust for a recipe ;)
Ooooh I want a slice right now
How did I miss this recipe!? I have been wanting a tried and true Apple Pie recipe! Gonna make this real soon Cathy!
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