Pastry for 2 crust pie 1/4 t Ground nutmeg
6 lg Tart apples 1/8 t Ground ginger
2 T Flour 1/8 t Salt
1/2 c Sugar 1 T Lemon juice
1/2 c Brown sugar, firmly packed 3 T Butter or regular margarine
3/4 t Ground cinnamon
Peel and quarter apples into saucepan (cut each quarter into about 4
slices). Add 1/4 cup cold water; simmer until tender, about 5
minutes. Cool. Fill pastry lined 9″ pie pan with apples. Combine
remaining ingredients except butter; sprinkle over apples; dot with
butter. Moisten edges of under crust. Adjust top crust; cut 6 vents
(cut like chevrons- 1 in each piece; flute edges. Bake in very hot
oven (450F) 10 minutes; reduce heat to moderate (350 F) and bake 45
minutes longer. Makes 6 servings. Variation: Caramel Apple Pie: Cover
bottom pastry with 1/4 cup melted butter or regular margarine; spread
evenly with 1/2 cup brown sugar, firmly packed, then sprinkle with
1/2 cup pecans. Follow above recipe, using only 1/4 cup brown sugar.
This makes a luscious caramelized pie.
Yields
6 servings