Spring is upon us and I don’t know if you’ve noticed it, but my root cellar contents are less than fresh. If you have some apples that are getting a bit soft this is a great way to use them up!
This was my first ever baked pie recipe. It was so yummy that I haven’t changed it a lick over the years. Enjoy!
· 6 c. apples, thinly sliced
· ¾ c. sugar
· 1T butter
· 1 tsp. cinnamon
· Nutmeg, to taste
· 9” double pie crusts
Prepare pastry for a 2-crust pie. Preheat oven to 450F. Prepare/slice apples.
In a small bowl, combine cinnamon, sugar and a dash of nutmeg. Amount used depends on tartness of apples.
Arrange apple slices in pastry-lined pie plate. Sprinkle each layer with cinnamon/sugar mixture. Repeat until apples are gone. Dot top layer with small pieces of butter. Cover with top crust.
Place pie plate on a cookie sheet and put on lowest rack for 10 minutes. Reduce temperature to 350F and bake for another 30-35 minutes.
This post will be linked to:
Delicious Dishes @ It’s a Blog Party
Tasty Tuesday @ Beauty and Bedlam
Tempt My Tummy Tuesday @ Blessed With Grace
Tuesdays at the Table @ All the Small Stuff
Tasty Tuesday @ 33 Shades of Green.