Apple Pie

As an apple lover, this is my all-time favorite pie. A staple at my family holiday functions, it's deceptively simple to make.

Apple Pie
Adapted from "The Williamsburg Cookbook"
12 servings

Ingredients:
Pastry crust for 9 inch double crust pie
1 1/2 cups sugar
1/8 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
2 tbsp all-purpose flour
6-8 tart apples, I used 2 Granny Smith, 2 Red Delicious, & 3 Macintosh (if you use these, the pie will be juicy!), though the original recipe calls for Rome Beauty apples
Sprinkle of lemon juice (optional)
2 tbsp unsalted butter

1. Preheat oven to 425F degrees.

2. Prepare pastry crust. Roll the pastry for the bottom crust into the pie dish. Set aside. Cover pastry for top crust while preparing the filling to keep it moist.

3. Mix the dry ingredients together in a large bowl.

4. Peel, core, and slice the apples.

5. Add the sliced apples to the dry ingredients and mix to coat.

Feel free to taste-test!

6. Place the apples in the pie dish, making sure to spread them out as evenly as possible.

7. Sprinkle with lemon juice and dot with the butter.

8. Roll top crust over the pie. Since I used Macintosh apples in my pie, I next fold over the edges of the top and bottom crust together to help seal the pie tightly shut, so that the juices will not bake out completely while in the oven. Use a fork to crimp the edges shut and pierce the crust to allow for venting.

9. Use aluminum foil to cover the edges of the crust. I would also suggest placing the pie on a baking sheet (or pizza tray), so that if any juices overflow they won't burn in the oven. Bake for 30 minutes.

 10. After 30 minutes, remove aluminum foil and continue baking, roughly 20-30 minutes, until the crust is a nice golden brown.

11. Enjoy!

Nutritional Info per Serving (not including crust):
Calories 147; Total Fat 2g; Cholesterol 5mg; Sodium 25mg; Total Carbs 35g; Protein 0g