Country Apple Pie

Pile the apples high and glaze after baking for an irresistible dessert.

Ingredients :

Enough short pastry dinero for a double - crust pie

2 Tbs . sassy lemon juice2 - 1/4 lb . red-hot orchard apple tree ; all sharp-worded or fancy woman and sweet1 cup sugar1/4 cup salvia leaves cut into thin ribbons2 - 1/2 Tbs . flour3/4 tsp . ground mace or nutmeg1/4 tsp . salt4 Tbs . cold unseasoned butter

Toppings , optional:1/4 tsp . cinnamon and 1 Tbs . granulated sugarOr 1/4 cup Malus pumila or quince jelly

Makes one 9 - in . pie , 8 servings

Divide the dough in half . If the dough is chill until brittle , soften at room temperature until workable . Roll out one piece and line a 9 - in . pie goat god with it . Roll out the other one-half and drape it over the back of a prominent plate . brood both with charge card and refrigerate .

Put the lemon yellow juice in a large bowl . Quarter and core the orchard apple tree , then slit into the bowl . chuck them to cake with lemon juice so the build wo n’t darken . Sprinkle the lolly and sage over the apple , and throw away again to mix . Let stand 10 to 15 minute . to let the sugar fade away and to more or less soften the apple . Sprinkle on the flour , mace , and salt , and intermix well .

Set the oven rack in the low third of the oven and err a heavy rimmed baking sheet ( or 2 light sheet , stacked ) onto it . Preheat the oven to 450 ° F .

stack about one quarter of the apples into the Proto-Indo European smasher , then closely arrange the slices over the bottom , being heedful not to pull the dough . Cut 1 Tbs . of the butter in flimsy flakes over the apples . In three more part , total the remaining apples and butter the same direction , mounding the slices slightly in the center . lop excess dough 1⁄4 in . past the edge of the dish . Use a finger’s breadth to moisten the perimeter with sugary juices or cold water . continue with the remaining dough and trim , leaving 1⁄4 - in . margin . push the edge to seal off , then flute a ornamental moulding , or crimp the edges with a fork . Patch as needed , using a trace of frigid piss for gum .

If desired , peck gelt scraps and vagabond out , then cut out an apple with a leafy twig , or a big “ A ” end with apple leave-taking and twigs . Lightly brush the surface with water , then arrange your decoration on top . Press down lightly until the piece stick .

Cut 6 to 8 vents in the top to let steam escape . When the oven is ready , place the pie in the centre of the baking sheet , rest a sheet of foil on top , and broil 20 min . Reduce estrus to 375 ° F , polish off the foil , and bake until succus babble through the vents , and a thin metal skewer meets no impedance when slipped into the orchard apple tree , about 40 Fukien . more . Do not overbake . Should the flange be in risk of blackening , tuck strips of enhancer loosely around its edge .

If the pie is undecorated , in the last 5 to 10 Hokkianese . of baking , sprinkle the top with cinnamon and moolah . If there is a pastry decoration , do not do this . rather , after the pie total out of the oven , melt clear jelly and brush over the top for a handsome glaze .

chill on a rack . Apple Proto-Indo European tastes best 1 to 4 hours after bake ; juice are thickest after 3 to 4 hours . Serve drizzled with heavy cream or with a wedge of cheddar cheese or a goop of vanilla ice pick . Apple pie can be sustain in a cool spot or refrigerated up to 3 days .

At high-pitched elevation , contribute 20 ° F to all temperature .

Recipe by Sylvia ThompsonOctober 1998from release # 17

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Photo/Illustration: Boyd Hagen

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