Apple Pie
Pastry for a two-crust pie (9-inch)
3/4 cup sugar
1/4 cup flour
1 tsp nutmeg
2-3 tsp cinnamon
6 cups thinly (THINLY!) sliced
tart apples (about 6 medium) (Honey Crisp, Gala, etc.) I say thinly because my family had this thing about the apples having to be cooked to an almost applesauce consistency. The only way to do that, and not burn the pie, was to make sure the apples were thinly sliced (think shaved). Others prefer a more chunky texture. Know your audience!
2 tbsps butter
lemon juice
Prepare pastry by lining the bottom of your 9" pie pan. Overlap the edge to form a good crimp with the top. Preheat oven to 450 degrees. Mix sugar, flour, nutmeg, and as much cinnamon as you prefer. Stir in apples. Squeeze lemon juice over all; toss lightly. Turn into your pastry-lined pan; press down firmly. DO not mash! Dot with butter. Cover with your top crust. Seal well by folding the bottom crust over the top, then crimping with a fork or your thumbs. Cut several slits into the crust to allow for steam and juice to rise. Be fancy! Or not...
Cover the edge with 2-3 inches of aluminum foil to keep from burning. Remove the foil for the last 15 minutes of the bake.
Swab the top crust with milk;
sprinkle cinnamon and sugar on top. Bake for 15 minutes at 450; turn the heat down
to 350.
Bake until the crust is brown, and juice begins to bubble through the top slits, 40 to 50 minutes total. Insert a fork into the slit and pierce an apple slice. Check for tenderness. Some people like their apples mushy, some like them still a little chewy. Again, know your audience. Remove from the oven, place on a rack to cool. Wait until it is at least SOMEWHAT cool before you slice into it! Enjoy.
If you are using green apples (Granny Smith), increase sugar to 1 1/4 cups.