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Apple Pie




Source of Recipe


Linda K. Leone-November 1965


Recipe Introduction


When I make this apple pie i seldom measure anything. A pinch, a dash etc....


List of Ingredients




6 Granny Smith apples (depending on size)
Brown sugar
flour
allspice
cinnamon
ginger
mace
nutmeg
butter
lemon juice

Recipe



Core and peel the apples. Thickly slice them. Drop into salted water with a little lemon juice to prevent browning.

Roll out crust for a 2 crust pie. Line the pie tin with the bottom crust.

With a slotted spoon lift out about one third of the apples, shaking off excess water. Place the apples evenly in the bottom of the pie tin. Sprinkle a teaspoon or two of the sugar over, and about the same of flour. Sprinkle a good pinch of cinnamon over, a small pinch of allspice, ginger and mace. Next a medium pinch of nutmeg. Dot with small pieces of butter and sprinkle a little lemon juice over.

Repeat for second layer, using about a teaspoon of lemon juice on this layer.

Repeat the last layer the same as the middle layer, except add a bare pinch of ground cloves to this one.

The apples should be a little above the level of the pie tin. Place top crust on. Crimp the edges around the pie and make a few small vent holes in the top crust.

Bake at 425 degrees F. for 20 minutes. Reduce heat to 375 degrees F. for half an hour.

Top each slice with sharp cheddar cheese if desired. There will be room under the top crust due to shrinkage of the apples to insert the cheese under the top crust.