Tuesday, October 16, 2012

Yummy Time of Year

•Pastry for a double-crust pie (9 inches)
•6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)
•1 tablespoon lemon juice
•1 cup sugar
•2 tablespoons all-purpose flour
•1/2 teaspoon ground cinnamon
•Dash ground nutmeg
•2 tablespoons butter
•2% milk
•Additional sugar
•Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
•In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter.
•Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar.
•Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.


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