"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apple Pie Recipe

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Apple Pie image
Angela Noyes,Shelly Larsen,Christine Kurhais,Charles Anderson,Mitch Anderson,Mike Anderson,Ted Anderson

 

This recipe for Apple Pie, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoAnne Anderson
Added: Thursday, November 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Pastry for Double-Crust Pie
6 c. thinly sliced, peeled cooking apples (2 1/2 lb.)
1 tbsp. lemon juice, optional
3/4 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 c. raisins or chopped walnuts, optional

Directions:
Directions:
Prepare and roll out pastry for double-crust pie. Line a 9-inch pie plate with half the pastry.
If desired, sprinkle apples with lemon juice. In a large mixing bowl stir together sugar, flour, cinnamon and nutmeg. Add apple slices and, if desired, raisins or walnuts. Gently toss until coated.
Transfer apple mixture to the pastry-lined pie plate.Trim pastry to edge of pie plate. Cut slits in remaining pastry; place on filling and seal. Crimp edge as desired.
Bake in a 375 oven for 50-55 minutes

Number Of Servings:
Number Of Servings:
8

 

 

 

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