Apple Pie
3/4 cup Sugar 1 tsp. ground Cinnamon
4/4 tsp. Salt 2 Tbsp. Flour 7 cups peeled and sliced Apples,
use a hard [censored] Apple like Granny Smith 1 Tbsp. Lemon
Juice 3 Tbsp. Butter
Combine all ingredients except lemon juice and butter.
Arrange sliced apple mixture in bottom of unbaked crust,
heaping up until you have all the apples in the pie dish.
Spritz with lemon juice and dot with butter. Top with
remaining crust, stretching to make fit, do this in a gentle
way. Fold under bottom edge of crust and flute. Vent the top
with a fork in several places. Bake on middle rack of oven
10 minutes at 450 degrees, reduce heat to 375 degrees,
continue baking for 50 minutes or until golden brown and
juices are bubbling out of vent hole on top of pie.
To protect your pie crusts from burning, cut a sheet of foil
that will cover top of pie. Fold foil in half and cut a half
moon out of center of the fold. Open up and lay over the top
of pie while it is bakinf. BonApetit' PattyG from Missouri
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