INGREDIENTS

INSTRUCTIONS

In a large bowl, mix 3/4 cup sugar, flour, cinnamon, nutmeg and lemon
zest. Add apple slices; coat lightly with sugar mixture. Preheat oven
to 375 degrees. Fit bottom crust into 9-inch pie pan. Fill with apple
mixture. Dot with butter. Place second crust over apples. Trim and
flute edge. Pierce pastry in several places or cut holes in top to
allow steam to escape. Brush with milk; sprinkle with 1 to 2
tablespoons sugar. Bake until pastry is golden brown and apples are
tender when pierced with toothpick, from 1 hour to 1 hour and 10
minutes. Let cool on a wire rack; serve warm or at room temperature.
Yields 6 to 8 servings.
Tester's note: We chose 6 different varieties from an Apple-source
shipment -- Jonalicious, Hawaii, Swiss Gourmet, Empire, Honey Crisp,
Rubinette -- to turn out a rather different but delicious pie that
was gobbled up in seconds. All our choices held their shape and
flavor. The butter in the recipe and our usual topping of 2 scoops of
vanilla ice cream were omitted and not missed at all.
Comments: The following information from "Cole's Cooking From A to Z"
(Cole's Publishing Group, 1998), by Annette Gooch, offers these tips
for successful pie baking: Cut apples into slices of uniform
thickness to ensure even cooking. Firm apples should be thinly sliced
(about 1/4 inch thick) to hold their shape; softer varieties are
better cut into 1/2- to 3/4-inch slices. If using Golden Delicious,
reduce sugar by 1/4 cup. If only bland apples are available, sprinkle
slices with a tablespoon of lemon juice.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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