Two Crust Apple Pie
|Baking apples||5 , quartered, pared and cored|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Sugar||200 Milliliter (3/4 Cup)|
|All purpose flour||23 Milliliter (1 1/2 Tablespoons)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Ground cinnamon||1⁄4 Teaspoon (1 Milliliter)|
|Pastry||1 (For 2 Crust 9 Inch Pie, Use Lattice Top, If Desired)|
|Butter/Margarine||15 Milliliter (1 Tablespoon)|
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process apples and sprinkle with lemon juice.
Mix sugar, flour, salt, and cinnamon.
Add to apple slices and toss.
Prepare pastry and line a 9-inch (23 cm) pie plate.
Fill pie shell with sugared apple slices.
Dot with butter.
Cover with top crust; seal and flute edge.
Make steam holes in top.
Bake in preheated 400°F (200°C) oven for 40 minutes, or until apples are tender.