This apple pie is a classic, from the scrumptious filling to the flaky pastry crust. It is homemade goodness at its very best.
1/3 to ½ cup sugar
¼ cup Gold Medal™ all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine
- 1 Heat oven to 425ºF. Prepare Double-Crust Pastry.
- 2 Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry ½ inch from rim of plate.
- 3 Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- 4 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.