Rating: 10/10
Tart cooking apples which are firm and juicy make the best pies. You will need about 2 pounds for a 9" pie.
If apples lack tartness, sprinkle with 1 tablespoon lemon juice. Combine sugar, flour, cinnamon, nutmeg, and salt; mix with sliced apples. Line 9-inch pie plate with pastry; fill with apple mixture. Dot with butter or margarine.
To make basket lattice top, cut 18 strips 3/4" wide with pastry wheel. Weave lattice on baking sheet generously sprinkled with sugar. Tilt baking sheet over far edge of filled pie and slide lattice onto filling. Trim and seal edge.
Sprinkle top with sugar. Fold strip of foil or pie tape around rim of crust, covering fluted edge. (This keeps juices in pie and guards against boil-over and over-browning.) Bake in hot oven (400°F) 45 minutes or till apples are done. Serve pie slightly warm.
Ingredients
Directions
If apples lack tartness, sprinkle with 1 tablespoon lemon juice. Combine sugar, flour, cinnamon, nutmeg, and salt; mix with sliced apples. Line 9-inch pie plate with pastry; fill with apple mixture. Dot with butter or margarine.
To make basket lattice top, cut 18 strips 3/4" wide with pastry wheel. Weave lattice on baking sheet generously sprinkled with sugar. Tilt baking sheet over far edge of filled pie and slide lattice onto filling. Trim and seal edge.
Sprinkle top with sugar. Fold strip of foil or pie tape around rim of crust, covering fluted edge. (This keeps juices in pie and guards against boil-over and over-browning.) Bake in hot oven (400°F) 45 minutes or till apples are done. Serve pie slightly warm.