"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fresh Apple Pie, by JoLene Henehan, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 cup sugar, possibly more;add to taste 1/2 tsp. ground cinnamon 4 TB butter or oleo 6 cups thinly sliced Jonathan apples (about 6 med. apples)
Preheat oven to 375º. Prepare pastry. Place bottom crust in 9" pie pan. Mix sugar and cinnamon. Pour over and mix with apples. Pour apples into pie crust. Dot with oleo. Use pastry brush to moisten crust edges with water to seal crust layers. Cover with top crust that has slits cut into it. Seal and flute. Bake until crust is brown and juice begins to bubble through slits in crust, 60-90 min.
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