3/4 c Granulated sugar; plus more
-for crust
1/4 c All-purpose flour
1/2 ts Ground cinnamon
1/8 ts Ground nutmeg
1 ts Grated lemon zest
5 lg Tart apples; peeled, cored,
And thinly sliced -; (8 to
-10 cups)
2 Unbaked single crusts for
-9-inch pie pan
1 tb Butter; optional
Milk
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
Yields
6 servings
