During Labor Day weekend we visited an orchard in Virginia. We were hoping to find a place to pick our own apples but we were a little too late this year. Instead we took advantage of the their farm stand and brought some apples that had recently been picked.
Of course you can buy apples at the store but I really liked the idea of making apple pie with the ones brought at the orchard.
It turned out great!
I used my own pie crust recipe, just shortening, a little salt and flour. I finished it with a crumb topping.
6 cups thinly sliced peeled tart apples
1 T lemon juice
3/4 cupgranulated sugar
2 T all-purpose flour
1/2 t ground cinnamon
1/4 t ground nutmeg
1. In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
2. Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
3. Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
4. To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.
Crumb Topping: Stir together 1/2 c all-purpose flour and 1/2 c packed brown sugar. Cut in 3 T of butter till mixture resembles coarse crumbles.
From New Cookbook 10th Ed.