Recipe from Stony Hill Farm Market
Visit us on the Web at
www.stonyhillgardens.com/SHFM
Apple Pie
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2/3 - ¾ c. sugar
¾ - 1 tsp. cinnamon
8-10 apples (deep dish) or 6-8
apples (regular); use several varieties for best flavor
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2 T. flour
1/8 tsp. salt
¼ - 1/3 tsp. nutmeg
1 T. butter
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Make pie crust for a two-crust, 9-inch
pie, or one crust if making a crumb topping (recipe follows).
Line pie pan with pie crust. Trim edges.
Roll the second crust to 1/8-inch thick. Cut a design or slits
in the center.
Peel and slice apples. Combine salt,
sugar, nutmeg, flour and cinnamon. Dust the bottom of the crust
with mixture. Combine the rest with apples and fill crust. Dot
apples with butter. Moisten bottom crust edge. Place top crust
on top of apples. Pinch crust together. Bake in preheated oven
425 F for 50 minutes or until apples are tender.
To make a crumb topping: Melt 1/2 c. butter. Combine 1 c. flour, 2/3 c.
sugar and 1 tsp. cinnamon. Add melted butter and mix until
coarse crumbs form. Pour over apples and bake as above. Serve
with whipped topping or vanilla ice cream.