Old-Time Apple Pie
Yield: one 9-inch pie
- Lattice-Crust Pastry
- 6 medium-size cooking apples, peeled, cored, and thinly sliced
- 2/3 cup plus 2 tablespoons sugar
- 1/4 cup firmly packed brown sugar
- 1/2 cup orange juice
- 1 cup water
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter or margarine
- 1 egg white, beaten
- Roll half of pastry to 1/8-inch thickness; line a 9-inch pie plate.
- Combine apples, 2/3 cup sugar, brown sugar, orange juice, and water in a medium saucepan; bring to a boil. Reduce heat; cover, and simmer 5 minutes or until apples are tender.
- Drain apples, and set aside. Reserve syrup in saucepan; cook over medium heat until volume is reduced by half. Add spices, stirring well.
- Spoon apples into pastry-lined pie plate. Pour syrup (about 1/2 cup) over apples, and dot with butter.
- Roll out remaining pastry to 1/8-inch thickness, and cut into fourteen 10- x 1/2-inch strips. Arrange strips in lattice design over pie; press ends gently to seal strips to pastry overhang. Brush with egg white, and sprinkle with remaining sugar. Bake at 450° for 10 minutes; reduce heat to 350°; bake 30 minutes or until lightly browned.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Desserts