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IP: 104.134.2.180
N: 2.2893813
W: -18.4672732,48
Mds: 255.255.0.255
DMZ: 10.143.84.12
UPNP: Enabled
IPV6: fe729;82D::1c0d:d5ff;tea98f:3443
N: 2.2893813
W: -18.4672732,48
Mds: 255.255.0.255
DMZ: 10.143.84.12
UPNP: Enabled
IPV6: fe729;82D::1c0d:d5ff;tea98f:3443
Ingredients
Pastry for a double-crust pie (9 inches)
6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)
1 tablespoon lemon juice
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
2 tablespoons butter
2% milk
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.
In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter.
Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar.
Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly.