Apple Pie


Apple Pie
Makes 1, 8-inch pie

2 pie crusts
7-8 apples, use a mix like Fuji, McIntosh, Granny Smith & Yellow Delicious
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. ground clove
1/4 tsp. ground nutmeg
2 tbs. flour

Pre-heat the oven to 400°. Peel, cut, core and cube the apples. 

Combine sugar, cinnamon, clove, nutmeg and flour in a small bowl. Pour 2/3 of it over apples and mix well. Set apples aside.

Prepare the bottom crust by rolling it out and fitting it into an 8-inch pie plate. Leave plenty of overhang to form the crust with. 

Pour the apples into the crust. Sprinkle the last third of the cinnamon sugar mixture on top of the apples. Dot with butter. Cover the apples with the second crust. Use scissors to trim the crusts to an even place (more or less). Crimp the edges of the 2 crusts together to form a seal. Pinch by squeezing your thumb in between your index and middle fingers to create a fluted edge. 

Use a sharp knife to pierce the top crust - I like to make a starburst pattern. 

Line your oven rack with foil in case the filling boils over. Place the pie in the oven and bake for at least an hour, or until both crusts are golden brown. 

Buon Appetito!