1 Batch pie pastry; see recipe
6 lg Apples
1 tb Fresh lemon juice
1/2 ts Lemon zest
1/2 c Brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Ground cloves
1/8 ts Ground ginger
1 tb All-purpose flour
1 tb Butter; cut into bits
1 ts Sugar
1 ds Cinnamon
1 tb Milk
Peel, core, and thinly slice apples. Toss with lemon juice and zest. Mix
sugar, flour, and spices. Toss with apples to coat.
Roll half of dough into a round and fit into a 9″ pie pan. Fill shell with
apple mixture. Dot top with butter. Roll remaining dough into a round large
enough to cover top of apples. Place carefully over apple filling and crimp
edges of crusts together. Make slits in top crust to vent. Mix teaspoon of
sugar with dash of cinnamon. Brush top of crust with milk and sprinkle
lightly with cinnamon sugar.
Bake at 450 degrees for 10 minutes. Reduce heat to 375 degrees and bake an
additional 20-30 minutes.
Yields
8 Servings