In The Kitchen

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Be sure to visit the Orchard Cafe on Saturdays and Sundays in September and October for lunch and a tasty fresh-baked treat!
Apple Pie
 
Pastry for a double-crust pie
6 cups thinly sliced apples
1 tablespoon lemon juice (optional)
1 cup sugar
1/4 cup flour
1/2 to 1 teaspoon cinnamon
Dash ground nutmeg
1 tablespoon butter or margarine


1. Preheat oven to 375 degrees. Line a 9. pie pan with half the pastry; trim to edge of pan. If apples are not tart, sprinkle with lemon juice.

2. In a small bowl, combine sugar, flour, cinnamon and nutmeg. Add sugar mixture to the sliced apples; toss to coat. Fill the pastry-lined pan with the apples and dot with butter. Cut slits in the remaining crust; place atop filling. Seal and flute the edge.

3. Brush the crust with milk and sprinkle with sugar, if desired. Cover the edge of the pie with foil and bake at 375 degrees for 25 minutes. Remove foil and continue baking 25 minutes longer or till crust is golden. Cool on a wire rack.
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