Apple Pie U.S.A
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.27.
Call me un-American but I'm not a big fan of apple pie. I do like them but if given an option, I'd probably choose something else. Now Michael loves apple pie and said this one was just "so-so". I wasn't happy with how the pie looked when it came out of the oven. The crust looked burned in the center (the part that wasn't covered with foil). Aside from the crust, apple pies are very easy to make and this recipe is especially simple.
Prepare a double amount of pie pastry for a 9-inch pie crust. Divide the pastry in half, shape each into a ball and flatten them slightly. Wrap in plastic wrap and refrigerate from one hour to overnight. Refer to the pie crust recipe for directions on rolling out the dough. Place one dough in the pie plate and store the second one in the refrigerator until you are ready to use it (you can go ahead and flatten it if you'd like).
3 TBS. unsifted all-purpose flour
3/4 cup granulated sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
About 3 lbs. apples (to make 8-9 cups, sliced)
1 oz. (1/4 stick) unsalted butter, cut into small pieces (it is best to cut the butter ahead of time and refrigerate it)
Preheat the oven to 450.
|Mix together the flour, sugar, cinnamon, nutmeg, salt and set aside.|
|Peel and core the apples and place in a large bowl. Add the sugar and flour mixture and mix thoroughly with your hands.|
|Flour the bottom crust and mound the apples in the center. Gently spread them around the crust. Scatter the pieces of butter over the top.|
|Brush (or use your fingers) water around the top rim of the bottom crust.|
|Take a sharp knife and cut eight 1-inch slits in the top, starting one inch from the center and radiating outwards. This will allow steam and juices to escape.|
|Brush milk over the top of the crust.|
|Sprinkle with sugar.|
Lower the oven temperature to 425 and bake for another 45 minutes (total time is 1 hour) until the crust is nicely browned and the apples are tender.
Cool on a rack. Serve when barely cooled or at room temperature.