All-American Apple Pie
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INGREDIENTS 1 package (11-ounces) piecrust mix (or make your own) Basic Pastry
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
7 cups thinly sliced, pared, tart cooking apples (Granny Smith, McIntosh, etc.)
2 tablespoons lemon juice
2 tablespoons butter
Ice cream or Cheddar cheese, optionalMake pastry as package label directs. Handling gently, shape pastry into ball. Divide in half; form each half into a round; then flatten each with palm of hand. On lightly floured pastry cloth, roll out half of pastry into a 12-inch circle. With a sharp knife, cut off and reserve pastry trimmings.
Fold rolled pastry in half; carefully transfer to a 9-inch pie plate. Unfold pastry and fit carefully into pie plate, pressing gently with fingers, so pastry fits snugly all around. Do not stretch pastry. Refrigerate until ready to use.
Preheat oven to 425 degrees. In small bowl, mix sugar, flour, cinnamon, nutmeg and salt. In a large bowl, toss apple with lemon juice. Add sugar mixture to apples; toss lightly to combine.
Roll out remaining pastry into a 12-inch circle. If necessary, trim circle to even edges. Reserve pastry trimmings. Fold in half. Turn apple mixture into pastry-lined pie plate, mounding high in center. Dot apple with butter.
Adjust folded pastry over filling. Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry. Press edges together to seal, so juices won't run out. Crimp edge. Make large slit in center for steam to vent.
Bake 45 to 50 minutes, or until apple is fork-tender and crust is golden. Cool on wire rack. Serve warm; if desired, serve with ice cream or Cheddar cheese.
Serves 8
NOTE - If desired, with sharp knife, cut out pastry apples from reserved trimmings; moisten one side and place on pie before baking.