12 Winesap apples

1/3 cup white sugar

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ground cloves

1 tablespoon fresh lemon juice

6 tablespoons melted butter

1/3 cup brown sugar

1 heaping tablespoon cornstarch

Juices from baked apples

Pie crust (recipe follows)

Preheat oven to 375 degrees F.

Peel, core and dice apples. Mix well with sugar, cinnamon, nutmeg, cloves, lemon juice and butter. Bake at 375 in a covered dish for 40 minutes. Remove from oven and set aside. Then, in a small saucepan mix brown sugar, cornstarch and juice from baked apples. Stir over high heat until bubble. Pour sauce over apples and stir. Place apple mixture in a pastry-lined pie dish. Cover with top crust, crimp and prick holes or vents. Bake at 450 degrees for 15 minutes, then at 350 degrees for about 35 minutes. Remove from oven when golden brown. Cool and serve.

FLAKY CRUST (for two-crusted pie) 2 cups flour 1-1/2 teaspoons salt 3/4 cup lard 1/4 cup butter 1/3 cup ice water Blend flour and salt. Cut lard and butter into flour with a pastry knife until it resembles cornmeal. Mix in water with a fork using only as much as needed to make dry ingredients form a ball. Roll out dough and chill for a few hours or overnight. Notebook... This recipe and other great pie recipes and tips can be found at Kate's Global Kitchen Return to Index