Favorite Apple Pie
|Sugar||1 1⁄4 Cup (20 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Tart apples||3 Pound|
|All purpose flour||1 Tablespoon|
|9 inch double crust pie pastry||1 , unbaked|
|Ground cinnamon||1⁄2 Teaspoon|
|Cream/Evaporated milk||1 Tablespoon|
Put sugar, water, and salt in large skillet; cover and heat until sugar begins to dissolve.
Peel and core apples; cut into eighths.
Drop enough pieces of apple into sugar syrup to cover bottom of skillet; cook gently until just tender, leaving cover on until apples begin to get tender; remove apple pieces carefully to flat pan or tray.
Continue until all are done.
Thicken syrup with flour mixed with a little water; there should be about 1/3 cup thickened syrup; cool.
Roll pastry 1/8 inch thick for 2-crust pie and line deep 9-inch pie pan.
Fill with apples; cover with thickened syrup and top with cinnamon and butter.
Moisten edge of crust; cover with top crust, which has been slit for steam to escape.
Crimp edges firmly.
Brush top with cream for glaze.
Bake in preheated very hot oven (450°F.) for 15 minutes.
Reduce heat to hot (400°F.) and bake for 25 minutes longer, or until apples are well done and crust is golden.