1 Pastry for double-crust -sugar
-pie 3 T Flour
5 1/2 c Peeled, cored, thinly 1 t Ground cinnamon
-sliced apples 1/4 t Ground ginger
-(1/4″ thick) 1/8 t Salt
1 T Lemon juice 2 T Butter
3/4 c Firmly packed light brown -sugar
Preheat oven to 400 degrees. Roll half of pastry to 1/8″ thickness
on a lightly floured surface; fit into a deep-dish 9″ pie plate. Set
aside.
Toss apples with lemon juice. Combine brown sugar, flour, spices, and
salt; mix with apples. Spoon apple mixture into pastry shell; dot with
butter. Roll remaining half of pastry to 1/8″ thickness, place over
apple mixture, and trim. Fold edges under, flute, and cut slits in
top of pastry. Bake for 1 hour, or until apples are tender (shield
edge of pastry with strips of aluminim foil, if necessary, to prevent
excess browning). Sprinkle top lightly with sugar while hot, if
desired; cool before cutting.
Yields
1 servings