Difficulty: Medium - experience needed
Dietary guidance: v n
2 pie crusts (make the dough the day before, if possible)
1 tsp lemon juice
1 cup sugar
3/4 tsp. cinnamon
Pinch of kosher salt
1 heaping tbsp. all-purpose flour
2 Tbsp butter
Cinnamon and sugar combined to sprinkle on top
Mix sugar, cinnamon, lemon juice, flour, and salt together in a 2 quart mixing bowl. Peel, core, and slice the apples 1/4" thick, dropping them into the sugar mixture as you go. Allow them to sit at least 30 minutes.
Preheat oven to 425 (F), with rack in the middle.
Roll out a pie crust and put it in a 10" pie pan. Put the apple mixture in it. Cut one tablespoon of butter into small pieces and distribute over the apples (reserve the other tablespoon of butter). Roll out another pie crust and place over the apples. Pinch the two pie crusts together.
Cut an "A" into the top pie crust to vent the steam. Melt the remaining tablespoon of butter and brush over the top. Sprinkle with cinnamon and sugar.
Place the pie in the preheated oven. Bake for 30 minutes at 425 to brown crust. Reduce the heat to 350, place aluminum foil or a cookie sheet below the pie, and bake for 30-45 minutes more until the apples are tender.
Serve with vanilla ice cream or sharp cheddar cheese.
© 2011 Gladys James & Scott Mossman