Basic Traditional Apple Pie- 10 inch

traditional apple pie (photo by jhy)

You will need:

• 7 c apple slices (10-20 apples, depending on size and damage)
• 1/2 c flour
• 1/2 c sugar (or half sugar substitute)
• 2 T brown sugar
• 1 t cinnamon
• 1/2 t nutmeg
• butter or margarine
• pie crust for a 10" pie, double crust- ready made or your favorite recipe

10-inch pie plate rolling pin sharp knife large bowl spoons, scrapers, etc Preheat oven to 375 F When you are grazing the ditches, you don't ask questions about which variety of apples make the best pie. You just make the pie. That said, if your apples are really sweet they are going to make a really sweet, mushy pie. Crisp and tart apples will be best. This recipe has no frills. It's just a basic, all-American, traditional apple pie. Eat it for dessert, or for breakfast!

basic apple pie ready for the oven (photo by jhy)

I rarely make 9-inch pies. If I am going to enough work to make a pie, I make one that will last a few days. However, I've basically found that a 10 inch pie will hold almost twice as much fruit as a 9-inch pie. Peel, core and slice apples about 1/8 inch thick, until you have 7 cups of fruit. Add flour, sweeteners and spices. Stir to coat. Put bottom crust in pie pan, fill with fruit mixture. Dot with butter or margarine

slice of apple pie with whipped topping (photo by jhy)

Add top crust and seal. Be sure to cut a few vents in the top crust. Bake at 375 F for one hour. A slice of 10" pie (made with 1/4 c. sugar and 1/4 c sugar substitute), and equal to 1/10 of the pie has about 375 calories.