1/3 to 1/2 c sugar
1/4 c flour
1/2 t cinnamon
1/2 t nutmeg
1/8 t salt
8 c sliced tart apples (about 8 medium)
2 T butter
2 pie crusts
Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2" larger than upside-down 9" glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
In large bowl, mix sugar, 1/4 c flour, the cinnamon, nutmeg and 1/8 t salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2" from rim of plate.
Roll other round of pastry into 10" round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1" from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2 to 3" strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
Time: 75 minutes Serves: 8
I have used this apple pie recipe for almost 20 years. The Crumb Apple Pie recipe has the same base if you prefer a sweeter pie. Original recipe can be found at: http://www.bettycrocker.com/ recipes/recipe.aspx?recipeID=36596.