6 1/2 c Peeled and thinly sliced 1/4 ts To 1/2 ts ground allspice
-apples (about 5 apples) Pinch of salt
1 c Water Pastry for double-crust
3/4 c Sugar -9-inch pie
Combine apples and water in a large saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutues or until apples are
tender. Drain well. Return to saucepan. Mash slightly with a potato
masher. Stir in sugar, allspice, and salt, mixing well.
Roll half of pastry to 1/8-inch thickness, and fit into a 9-inch
pie-plate. Spoon apple mixture into pie-plate. Roll remaining
pastry to 1/8-inch thickness. Cover pie with crust. Trim pastry;
seal and flute edges. Cut slits to make an apple design in top crust
for steam to escape. Use extrra pastry to make a leaf-shaped cut-out;
add cutout to apple design. Bake at 375 degrees F for 45 minutes or
until golden brown. Cover edges with foil to prevent overbrowning.
Yield: One 9-inch pie.
From Gladys Stout of Tennessee in October, 1987 “Southern Living”
Typos by Jeff Pruett
Yields
9 inch pie