Apple Pie Recipe

You can make a 2-crust pie by doubling the crust recipe I put up there, or
you can make a crumb topping by mixing 1/2 cup butter, 1/2 cup brown sugar,
and 1 cup flour with a pastry cutter until it’s crumbly. For that pie, bake
it at 400 degrees for 40-50 minutes, until the crust is lightly browned but
the topping isn’t burned. (Check frequently after 35 minutes)

Filling’s easy. Peel, core and slice about 7 apples, enough to make 6-7
cups. Mix with 1 Tbsp of lemon juice. In another bowl, mix together 1/4
cup flour, 3/4 cups granulated sugar, 1/2 to 1 teaspoon of cinnamon. Pour
it over the apples and mix well. I like to do this before preparing the
crust so that it gets a bit liquid and better distributed over the apples.
Anyway, you fill the pie, top with either pastry or streusel, and bake –
45-55 minutes at 425 degrees for a pastry-topped pie, and don’t forget to
pierce the top crust in several places. If you want something different,
you can also add 3/4 to 1 cup of either cranberries or raisins to the
apples, too.

Another thing – don’t forget to lay out foil either on the bottom of the
oven or on the rack below the pie to save cleanup.

* From the Polka Dot Cottage, 1-201-822-3627, NJ’s BBS for Homemakers!