Phyllis Bowles' Apple Pie

Ingredients:

• 5-6 Cortland Apples (or Honeycrisp)

• 1 c. sugar

• 2 Tbsp. butter

• 1/2 tsp. cinnamon

• 2 pie shell pastries

Instructions:

1. Core, peel and slice apples. Mix with sugar and cinnamon (see notes below). Fill a pie shell with the apple mixture, and dot with butter.

2. Cover with second pastry shell, pinch bottom and top. Cut off excess, crimp crust, cut air whole in top and brush with milk.

3. Bake at 350 until golden brown (approx. 50 min.).

< Previous Page Table of Contents Next Page >

Notes:

Lots of opinions on the best kind of apple for a pie. Something a little tart but mosty sweet and with a firm flesh that will withstand baking is best. Macs seem to be a favorite if you cant find the one listed above.

To avoid too much juice in the pie, I follow these steps:

1. Place in a large bowl and toss with sugars then let sit for about an hour. The apples will release a lot of their juices reducing the chances of a soggy pie.

2. Strain the apple juices into a pan then add 1/4 c. cornstarch and place over medium heat whisking until thickened, about 3 minutes. Remove from heat.

3. Add the apples back to the pan then fold in the thickened liquid then fold in and set aside.