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MOM'S APPLE PIES pastry for 10-inch two crust pie 1/3 c. all-purpose flour 1 tsp. ground cinnamon 3 Tbsp. margarine or butter 8 c. thinly sliced pared tart apples (about 7 medium) 1 c. sugar 1 tsp. ground nutmeg dash of salt Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Turn into pastry lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes. Dutch Apple Pie: Prepare pie; make extra large slits in top crust. Five minutes before end of baking, pour 1/2 cup whipping cream through slits on crust. Best served warm. Easy Apple Pie: Prepare pie as directed except substitute 2 cans (20 ounces each) sliced apples, drained, for the 6 cups apples. French Apple Pie: Prepare pastry for 1 crust pie; omit margarine and top apple filling with crumb topping: Mix 1 cup all-purpose flour, 1/2 cup firm margarine or butter and 1/2 cup packed brown sugar until crumbly. Cover topping with aluminum foil during last 10 minutes of baking. Bake 50 minutes. Best served warm. |
