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Apple Pie




Source of Recipe


Betty Crocker Cookbook


Recipe Introduction


Know your apples? Select tart, firm, juicy apples, such as Jonathans, Winesaps, Greenings, Duchess, Wealthies, or Roman Beauties. 1 lb. apples equals 3 med. apples or 3 cups sliced apples. Peel apples, quarter them, remove cores, and slice 1/4" thick. If apples are dry, sprinkle with a little water. Use the smaller or larger amount of sugar according to sweetness of apples and desired taste. For more tartness add a little lemon juice.


List of Ingredients




Make pastry for two-crust pie of desired size. Line pie pan with pastry. Put in apple mixture and butter then put other pastry on top. Crimp edges and with a fork poke holes in top crust.

For the filling:
Mix 3/4 to 1 c. sugar, 1 tsp. cinnamon or nutmeg. Mix lightly with 6 to 7 cups sliced apples. Heap up in pastry-lined pie pan. Dot with 1 1/2 tbsp. butter.

Recipe



Bake at 425 degrees for 50 to 60 minutes. Bake until crust is nicely browned and apples are cooked through. Serve warm or cold....may be topped with cream, whipped cream, or ice cream.