3/4 cup granulated sugar
1 tbsp cornstarch
1 1/4 tsp cinnamon
6 cups sliced peeled apples
1 tbsp lemon juice
1 tbsp butter
Line a 9-inch pie plate with pastry trimming to a 10-inch overhang.
In a large bowl combine the sugar, cornstarch, cinnamon, apples, and lemon juice; toss to coat apples. Spoon the apple mixture into the crust in the pie plate. Cut the butter into small pieces and dot over the apples. Top with the remaining pastry, fluted edges to seal. Cut steam vents into the top by poking with a fork, cutting slits with a knife, etc. Top with a pastry apple if desired.
Bake at 425 degrees for 50 minutes or until golden brown. Use a pie shield or make a rim of foil to put over the edge of the crust if it starts to brown too quickly.
1 tbsp cornstarch
1 1/4 tsp cinnamon
6 cups sliced peeled apples
1 tbsp lemon juice
1 tbsp butter
Line a 9-inch pie plate with pastry trimming to a 10-inch overhang.
In a large bowl combine the sugar, cornstarch, cinnamon, apples, and lemon juice; toss to coat apples. Spoon the apple mixture into the crust in the pie plate. Cut the butter into small pieces and dot over the apples. Top with the remaining pastry, fluted edges to seal. Cut steam vents into the top by poking with a fork, cutting slits with a knife, etc. Top with a pastry apple if desired.
Bake at 425 degrees for 50 minutes or until golden brown. Use a pie shield or make a rim of foil to put over the edge of the crust if it starts to brown too quickly.
This is the file photo.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.