The All-American pie ... another recipe from Apple Hill Grower's Association. I think, if I have a favorite food, it has to be the apple. I eat an apple every day - it keeps the doctor away! However, I eat apples because I truly LOVE them. To me they are the perfect breakfast, mid-morning snack, lunch, dinner treat, or late-night snack! I remember sharing an apple with my grand-daughters when they were little (I peeled them then ... I don't peel them for me! Eat your apples, they are very healthy for you.
1 unbaked 9” pastry shell
3 or 4 large baking apples ( 2-1/2#) or 7 cups
2 T. lemon juice FILLING:
1/2 C. sugar
2 T. flour
1/4 t. fresh grated nutmeg or – 1/2 t. cinnamon (both, if you prefer)
2 or 3 dashes of Angostura Bitters TOPPING:
1/2 C. sugar
1/2 C. flour
1/2 C. butter
Preheat oven to 425 degrees.
Make a 9” (unbaked) pastry shell, or a frozen one, or a packaged pie crust.
Peel, core, and quarter the apples, then halve each quarter crosswise to make chunks. Place in large bowl and sprinkle with lemon juice.
Combine sugar, flour and nutmeg in a cup. Sprinkle over apples; toss to coat well. Spoon into pastry shell.
Combine sugar and flour in a small bowl; cut in butter. Sprinkle over apples to cover top.
Slide pie into a heavy brown paper bag large enough to cover pie loosely; fold open end over twice and fasted with paperclips. Place on a large cookie sheet for easy handling.
Bake in hot oven for 1 hour. Apples will be tender and top bubbly and golden. Split bag open, remove pie and cool on wire rack. Serve plain or with cheese or ice cream.