Saturday, November 24, 2012

Traditional Apple Pie

½ - 1 C flour
5-6 medium apples, cut into thin slices
1 C white sugar
1 C brown sugar
1 tsp cinnamon
2 Tbls butter

ice cream (optional) for serving à la mode.

Preheat oven to 375° F.

Line a 9” pie pan with unbaked crust. Trim to fit pie plate. Dock with a fork.

In a medium bowl, combine apples and sugars. Add ½ cup flour and cinnamon, continue mixing—adding additional flour as needed, up to 1 cup, until apples are well coated. Add apple filling into pastry lined pie plat. Cut butter into small pieces; dot randomly on top of apple filling.

Dampen edges of bottom pie crust. Place top crust over apple filling, gently pressing to dampened edge of bottom crust to seal. Trim off excess crust. Crimp or pinch edges as desired. Dock top crust and/or cut small slits to allow steam to vent while baking.

Bake 45-50 minutes.

Optional: Cover the edges of the crust with foil to prevent over browning. Remove foil after 25 minutes so crust edges will lightly brown.

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