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Apple Pie

The following information from "Cole's Cooking From A to Z" (Cole's Publishing Group, 1998), by Annette Gooch, offers these tips for successful pie baking: Cut apples into slices of uniform thickness to ensure even cooking. Firm apples should be thinly sliced (about 1/4 inch thick) to hold their shape; softer varieties are better cut into 1/2- to 3/4-inch slices. If using Golden Delicious, reduce sugar by 1/4 cup. If only bland apples are available, sprinkle slices with a tablespoon of lemon juice.

Courses: Dessert, Pies
Serves: 6 people

Recipe Ingredients

3/4 cup 148g / 5.2ozGranulated sugar - plus more for crust
1/4 cup 15g / 0.5ozAll-purpose flour
1/2 teaspoon 2.5mlGround cinnamon
1/8 teaspoon 0.6mlGround nutmeg
1 teaspoon 5mlGrated lemon zest
5 teaspoons 25mlTart apples - peeled, cored, (large) And thinly sliced - (8 to 10 cups)
2   Unbaked single crusts for 9-inch pie pan
1 tablespoon 15mlButter - optional

Recipe Instructions

In a large bowl, mix 3/4 cup sugar, flour, cinnamon, nutmeg and lemon zest. Add apple slices; coat lightly with sugar mixture. Preheat oven to 375 degrees.

Fit bottom crust into 9-inch pie pan. Fill with apple mixture. Dot with butter. Place second crust over apples. Trim and flute edge. Pierce pastry in several places or cut holes in top to allow steam to escape. Brush with milk; sprinkle with 1 to 2 tablespoons sugar.

Bake until pastry is golden brown and apples are tender when pierced with toothpick, from 1 hour to 1 hour and 10 minutes. Let cool on a wire rack; serve warm or at room temperature.


We chose 6 different varieties from an Apple-source shipment -- Jonalicious, Hawaii, Swiss Gourmet, Empire, Honey Crisp, Rubinette -- to turn out a rather different but delicious pie that was gobbled up in seconds.

All our choices held their shape and flavor. The butter in the recipe and our usual topping of 2 scoops of vanilla ice cream were omitted and not missed at all.

St. Louis Post-Dispatch - 10-19-1998


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