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Apple Pie

6 large apples or 7 medium apples or 8 small apples (Granny Smith for
a tart pie; MacIntosh, Rome, Cortlandt, for sweet)
6 tablespoons sugar
1 teaspoon cinnamon (more or less to taste)
1/4 teaspoon nutmeg (more or less to taste)
2 tablespoons flour
2 tablespoons lemon juice (or orange juice)
2 tablespoons butter

Your favorite pie crust

Put your bottom crust into an 8 or 9 inch pie plate. Peel, core
and slice (1/8 - 1/4 inch thick) apples into large bowl. In a
small bowl combine sugar, spices and flour. Sprinkle over apple
slices. Gently stir the apple slices until all are coated with
the sugar mixture and juice starts to form. Gently stir in the
lemon juice (this keeps the apples from turning brown and adds
tartness). Arrange apple slices in pie pan and dot with butter.
Cover with top crust, seal edges and cut slits in the top (a big
letter A for apple or your favorite letter or a >><< design, etc)
Bake at 425F for 10 minutes to help the crust turn golden and then
bake at a lower temperature until the apples are soft when tested
with a fork through the slits on top.

Bake: 425F 10 minutes
350F 60 minutes


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