Pastry for 9″ double crust
Pie
6 c Tart apples — peeled &
Sliced
1/4 c Sugar
1/2 c Light brown sugar — packed
2 tb Flour
1/4 ts Salt
1/8 ts Nutmeg
1/8 ts Lemon rind — grated
2 ts Lemon juice
1 tb Margarine
Line a 9″ pie pan with pastry. Mix next 8 ingredients and fill pie
shell, laying apple slices flat. dot with the butter. Roll out top
crust and cut slits in several places for steam to escape. Moisten
edges of crust well with cold water and adjust top crust. with
fingers or fork, ping the two crusts together to make a tight seal
around pie. Bake in very hot oven (450F) for 15 minutes. Reduce heat
and bake 45 to 50 minutes longer. From Linda Martin-Bronson
Yields
1 Servings
