Apple Pie
Makes a 9-inch apple pie
Ingredients
- ¾ C sugar
- ¼ C all-purpose flour*
- ½ t ground nutmeg
- ½ t ground cinnamon
- Dash of salt
- 6 Cs thinly sliced pared tart apples about 6 medium
- 2 T margarine or butter
Instructions
- Heat oven to 425°. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry-lined pie plate; dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3-inch strip of aluminum foil; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
Dutch Apple Pie
- Prepare pie as directed except-make extra large slits in top crust; 5 minutes before end of baking, pour ½ cup whipping cream through slits in top crust. Best served warm.
French Apple Pie
- Prepare pastry for a One-Crust Pie; omit margarine and top apple filling with Crumb Topping: Mix 1 cup all-purpose flour, ½ cup melted butter and ½ cup packed brown sugar until crumbly. Bake 50 minutes. Cover topping with aluminum foil during last 10 minutes of baking. Best served warm.
Notes
*If using self-rising flour, omit salt.