APPLE PIE
6c. thinly sliced, peeled, cooking apples; 1tbsp. lemon juice; 3/4c. sugar; 2tbsp. all purpose flour; 1/2tsp. ground cinnamon; 1/8tsp. ground nutmeg; 1/2c. raisins (optional)
If the apples lack tartness, sprinkle with lemon juice. In a large mixing bowl stir together the 3/4 cup sugar, flour, cinnamon, and nutmeg. Add apple slices and, if desired, raisins. Toss till apples and raisins are coated. Set apple mixture aside.
Prepare and roll out pastry for double crust pie as directed. Line a 9 inch pie plate with half of the pastry. Transfer apple mixture to the pastry lined pie plate. Trim pastry to the edge of the pie plate. Cut slits in the top crust. Place the top crust on the filling. Seal and crimp the edge.
To prevent overbrowning, cover the edge of the pie with foil. Bake in a 375° oven for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or till the top is golden. Cool on wire rack.
MAKES 8 SERVINGS
