LOCATION: Recipes >> Apple Pie Recipes >> Apple Pie 17
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Apple Pie 17
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Apple Pie
Pastry for 2 crusts
8 cups peeled, cored, and thinly sliced apples (Granny Smith, Rome, etc.)
1 Tbsp lemon juice
1 cup sugar
3 Tbsp cornstarch or tapioca
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 Tbsp butter or margarine
milk
Preheat oven to 425F. Prepare pastry and refrigerate while making
filling. Place apple slices in a large bowl. Sprinkle with with
lemon juice, sugar, cornstarch, connamon, and ginger. Stir to mix
well.
Roll out pastry crust and put into pie pan. Mound apple mixture
into shell. Pour any remaining juice from the bowl over apples.
Dot mounded apples with butter. Roll out top crust and place over
filling, sealing edges. Brush top lightly with milk (sprinkle with
sugar if desired). Cut small vents in center of top. Cover edge
with aluminum foil to prevent excessive browing. Set in a rimmed
baking sheet and bake for 30 minutes an lowest rack in oven. Remove
foil and bake 20 to 30 minutes more or until apples are fork-tender.
Remove from oven and cool on rack.
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