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Fresh Apple Pie




Source of Recipe


My version of the recipe in Betty Crocker's Cookbook






Recipe Introduction


I like a gooey, juicy apple pie with soft apple pieces. If you like your apples more substantial, just slice them thicker.
This really is the Betty Crocker recipe with a few additions. It is a classic apple pie.
Make your own pie crust, if you are good at it - I am not.
Make sure to use a variety of apples - the experts say it tastes better that way!
I sometimes add a handful of raisins or dried cranberries.





List of Ingredients



• Pastry for a 9" Two-crust pie
  
• 3/4 c. sugar
  
• 1/4 c. all purpose flour
  
• 1/2 t. ground nutmeg
  
• 1/2 t. ground cinnamon
  
• 1/2 t. ground ginger
  
• 1/8 t. ground cloves
  
• dash of salt
  
• 6 c. thinly sliced pared tart apples (about 6 medium)
  
• 1/4 c. lemon juice
  
• 1/4 c. maple syrup or molassas
  
• 2 T. butter
  
• 1 egg, beaten
  
• cinnamon sugar
  






Instructions



1. Heat oven to 425 degrees. Toss apples well in lemon juice and drain.
   
2. Mix sugar, flour and seasonings. Stir in apples and toss well. Turn into pastry lined pie pans. Drizzle with syrup and dot with butter. Cover with top crust. Cut slits in crust. Brush with beaten egg and sprinkle with cinnamon sugar.
   
3. Cover edge of crust with 3" strip of foil; remove during the last 15 minutes of baking.
   
   
4. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
   






Final Comments


Serving suggestion: Serve warm with Haagen-Dazs Dulce de Leche ice cream, a drizzle of caramel sauce and a sprinkle of cinnamon sugar.


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