Cooking Wright

apple pie


3/4 c sugar
1/4 c flour
1/2 tsp nutmeg
1/2 tsp cinnamon
dash salt
6 c apple slices
2 Tbsp butter


Make your favorite pie crust (Cecily likes the buttermilk one). Roll out the bottom and place in 9" pie plate leaving 1/2 - 1 inch crust hanging over edge. Put the filling in uncooked crust. Roll out top and cover pie. Pinch the top and bottom crust together and vent the top. Brush top with a little cream (or milk if you don't have cream) and sprinkle with sugar. Bake 35-40 minutes at 400 degrees. Put a pie ring or something under you pie so it doesn't bubble over and make a mess in your oven.

Cecily's note: I don't know how to tell you to judge it, but if you think your apples are very moist add more flour to your filling. My favorite apples for the filling are gravensteins and pippins.

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