Apple Pie

Apple Pie

Prep: 30 minutes Bake: 1 hour

Oven: 375* Makes: 8 servings

1 recipe Pastry for Double-Crust Pie

6 c. thinly sliced, peeled cooking apples (about 2 ½ pounds)

1 TBS lemon juice (optional)

¾ c. sugar

2 TBS. all –purpose flour

½ tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/3 c. dried cranberries (optional)

Milk (optional)

Sugar (optional)

1. Pre pare and roll out Pastry for Double-crust Pie. Line a 9-inch pie plate with half of the pastry.

2. If desired, sprinkle apples with lemon juice (I did). In a large bowl stir together the ¾ cup sugar, the flour, cinnamon, and nutmeg. Add apple slices and, if desired, cranberries (I left the cranberries out). Gently toss until coated.

3. Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remain pastry; place on filling and seal. Crimp edge as desired.

4. If desired, brush top pastry with milk and sprinkle with additional sugar (I did this). To prevent over browning, cover edge of pie with foil. Bake in a 375* oven for 40 minutes (To save yourself time cleaning if it bubbles over, set it on a cookie sheet in the oven). Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rake.