Wednesday, July 18, 2007

Apple Pie

Peel 6 large, firm Granny Smith apples. Core and slice.

Make a recipe of Never fail Pie Crust.

Roll out the bottom crust. Sprinkle 1 tsp. of flour into pie pan. Place bottom crust in the pan.

Sprinkle with about 1 Tbls. flour. Mix 3/4 c. sugar with about 2 Tbls cinnamon. You may adjust the amount to suit your taste.

Place a layer of apples evenly over the bottom of the crust. Sprinkle the apples with the cinnamon mixture. Continue layering apples and cinnamon mixture until the apples are level with the top of the pie crust. Dot with 2 Tbls. butter.

Roll out the top crust, and drape it over the pie. Crimp the edges, and cut several vent slits in the top. Brush crust with melted butter.

Bake the pie in a preheated 425 degree oven for 10 minutes. Reduce the heat to 350, and bake 30-40 minutes longer until apples are tender when pierced with a skewer, and the crust is browned.

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