Pastry dough for 9-inch two-crust pie
1 cup sugar
½ tsp salt
1 tsp cinnamon
1 cup sugar
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 ½ tsp flour
6-8 large, firm, tart apples
2 Tbsp butter
Preheat the oven to 425˚. Line a pie pan with half the pastry dough. Mix the sugar, salt, cinnamon, nutmeg and flour in a large bowl. Peel, core and slice the apples (you will need about 10 cups) and toss them in the sugar mixture, coating them well. Pile them into the lined pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350˚ and bake for 30 to 40 minutes more, or until the apples are tender when pierced with a skewer and the crust is browned. (or until the juice bubbles up through the crust and bakes brown)
1 ½ tsp flour
6-8 large, firm, tart apples
2 Tbsp butter
Preheat the oven to 425˚. Line a pie pan with half the pastry dough. Mix the sugar, salt, cinnamon, nutmeg and flour in a large bowl. Peel, core and slice the apples (you will need about 10 cups) and toss them in the sugar mixture, coating them well. Pile them into the lined pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top. Bake 10 minutes, then lower the heat to 350˚ and bake for 30 to 40 minutes more, or until the apples are tender when pierced with a skewer and the crust is browned. (or until the juice bubbles up through the crust and bakes brown)
No comments:
Post a Comment