9" pie pan
2 - 9" Pie CrustsDirections:
6 C. Apples, peeled and sliced
1/4 C. Lemon Juice (less if the apples are already tart)
2 tsp. Cornstarch or Flour
1/4 to 1/3 C. Sugar (less if the apples are very sweet)
1 Tbs. Cinnamon
1 tsp. Orange Rind, grated
2 tsp. Butter
1. Preheat oven to 475 degrees
2. Put bottom crust into pie pan.
3. Sprinkle apples with lemon juice as you cut them. Then stir in the cornstarch or flour.
4. Pour apples into pie pan. Sprinkle with sugar, cinnamon, and orange rind. Cut butter into small pieces and distribute over the apple mixture.
5. Cover apples with top crust and flute edges of the crust. If you can roll the top edges of the top crust under the edges of the bottom crust, it will help to seal it.
6. Sprinkle the top crust with additional sugar and cinnamon. Cut slits into the crust for the steam to escape as the pie bakes.
7. Bake pie for 10 minutes at 475 degrees. The very hot oven will make the crust crisp and flakey.
8. Lower the oven temperature to 350 degrees and continue to bake until the crust is well-browned, about 25 more minutes. If the top is browning too fast, lay some aluminum foil over the top. You want the apples to soften and the juice to be bubbly.
|This pie filling will work with no thickener (cornstarch or flour) but hot from the oven, the juicy part will be runny... which is pretty delicious with vanilla ice cream but looks a little disgusting on a plate.|
The apples seem to absorb the juice as the pie cools, but no one in my family can wait that long.
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