Ingredients
- Double-crust pastry
- ⅓ to ½ cup of sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon salt
- 8 cups thinly sliced peeled tart apples (8 medium)
- 2 tablespoons butter or margarine
Directions
- Heat oven to 425˚F. Prepare Double-Crust Pastry
- Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry ½ inch from rim of plate.
- Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
This recipe turned out great for me, and I would give it an 8 out of 10!
Link to Online Recipe: Link to Online Recipe:
http://www.bettycrocker.com/recipes/scrumptious-apple-pie/c9a4acc6-85aa-4128-b0b0-1a17bdbe05e0
