Apple Pie

Apple Pie – 1 pie

1 cup sugar

2 tablespoons flour

1 teaspoon cinnamon

1/8 teaspoon nutmeg

¼ teaspoon salt

Thoroughly mix all that together in a bowl.  A fork works well. 

7 cups (about 6 apples) green Granny Smith apples

2 tablespoons lemon juice.

Butter

Peel, pare and thinly slice apples.  Sprinkle with lemon juice (keeps apples from turning brown).  Toss apples with sugar/cinnamon mixture.  Put mixture into pie crust shell and dot with a few pats of butter.  If you want to, put a couple of drops of almond extract flavoring.  That was always my mom's secret ingredient, besides the heaping helping of TLC. 

Dampen bottom pie crust edge.  Put top pie crust on, pressing edges together and fluting so the juices won’t bubble out during baking and cut a few vents into the top crust to allow steam to escape. 

Bake at 425 degrees Fahrenheit for about 45-50 minutes.  (Use the rack that will position the pie in the middle of the oven – horizontally and vertically.)  This pie can get bubbly and juicy so I put a cookie sheet below it to catch any drips.