Scrumptious Apple Pie

This apple pie is a classic, from the scrumptious filling to the Double-Crust Pastry. It’s homemade goodness at its very best.

Double-Crust Pastry

1/3

to 1/2 cup sugar

1/4

cup Gold Medal™ all-purpose flour

1/2

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg

1/8

teaspoon salt

cups thinly sliced peeled tart apples (8 medium)

tablespoons butter or margarine

1

Heat oven to 425ºF. Prepare Double-Crust Pastry.
2

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
3

Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
4

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Source: Betty