6-8 large firm, tart apples, thinly sliced (about 10 cups) The best in my opinion are Granny Smith,
2 Tbsp butter
(I also squeeze a few tsp. of lemon or orange juice - and sometimes even a little vanilla - in with
Instructions
Preheat oven to 425. Line the pie pan with half the pastry dough.
Mix the sugar, salt, cinnamon, nutmeg and flour in a large bowl. Peel core and slice the apples and toss them in the sugar mixture, coating them well.
Pile them in the lined pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top. Bake 10 minutes at 425, then turn down the heat to 350 and bake 35-40 minutes more, or until the apples are tender when pierced with a knife and the crust is nicely browned
Originally Submitted
5/26/2009
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