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|Pastry recipe for two-crust pie|
|¼ cup||ice water, (add last)|
|6 cups||pared, sliced apples|
|¾ to 1 cup||sugar|
|1 tablespoon||lemon juice|
Set over to 425 degrees
Prepare pastry according to selected recipe and line pan with pastry.
Add sugar, cinnamon, salt, flour, and lemon juice to sliced apples and mix lightly
Arrange apples in 9 inch pastry lined pan. Dot with butter.
Roll out top pastry and place over apples. (Cut slits in top crust for steam to escape)
Seal and flute edge and cover edge with foil.
Bake at 425 for 50 to 60 minutes until crust is golden brown and juice bubbles up into slits in top pastry.