- Easy Pie Crust
- 6 cups peeled, cored, and sliced
apples
- 2/3 cup sugar
- 1 tablespoon flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 tablespoon margarine
First prepare the crust as directed in
the recipe for Easy Pie Crust. Roll out both
the top and bottom crusts. Carefully fit the
bottom crust into a 9" pie plate. Next
prepare the apples. This is tedious work. I
have peeled and cored and sliced a lot of
apples in my time. I used to try to hurry up
and make the work go faster. Forget it.
Hurrying up the preparation of pie adds
resentment to the finished product. Pies are
made from love and compassion and
generosity. Now I just accept that it will
take a full 45 minutes to make an apple pie,
from preparing the crust, to peeling and
slicing the apples, and finally getting it
into the oven. Apple pie is one of those
great times available in our fast paced
society that allows us to slow down and
enjoy the process. But, I'll get off my soap
box and back to the recipe.
In a medium size bowl toss together the
apples, sugar, flour, seasonings and lemon
juice. Get everything evenly distributed and
dump the apple filling into the crust lined
pie plate. Mound the apples slightly in the
center to make it pretty. Dot the surface
with tiny bits of margarine. This keeps the
filling from boiling over in the oven.
Gently ease the top crust over the filling.
Trim the edges of the crust if necessary.
Turn under and crimp or seal the edges of
the pie. You can make a high fluted rim if
you are so inclined. It isn't that much
work. Cut a few slits in the top of the
crust to allow steam to escape. Bake the pie
at 425 degrees for 40 minutes, or until
quite done. If the edges brown too quickly,
tear off three narrow strips of aluminum
foil, and secure them to the edges in a
large circle. Remove the pie from the oven
and allow it to cool quite a bit before
serving. Serve with Whipped Topping if
desired, or vanilla ice-cream. Sit back now,
and taste the history.
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