Wilma's Apple Pie Recipe

2      Reviews by:    Wilma Williams   Wilma's Apple Pie Recipe uses pie crust, tart apples, flour, salt, sugar, butter, lemon juice and cinnamon or nutmeg in creating this delicious apple pie recipe. Food Category:    Pies and Pastries Cuisine Origin:    Southern    Servings:8 Calories per Serving:223 Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   50 Minutes Total Time:   1 Hour 15 Minutes

INGREDIENTS

• Pastry for 9-in 2 crust pie
• 7 to 8 medium-sized tart, juicy apples (2 1/2 lbs)
• 1 Tbl. flour
• Dash of salt
• 2/3 to 3/4 cup sugar
• 1 Tbls. butter or margarine
• 1 Tbl. lemon juice (optional)
• 1/4 tsp. cinnamon or nutmeg

DIRECTIONS

• (The Basic Butter Pie Crust Recipe found on this site makes a great pie crust. If you must, improvise using store-bought crust.) Roll out bottom crust; line pan and trim off even with pan rim. Roll out top crust; cut design in center for steam to escape. Cover pastry with waxed paper while preparing filling.
• Wash apples, pare, quarter, remove cores and cut quarters lengthwise into 3 or 4 slices. There should be a full quarter (4 cups) of sliced apples, firmly packed.
• Blend sugar, flour and salt and sprinkle 1/4 of mixture over bottom of pastry lined pan. Stir the remaining mixture lightly through apples; turn into pie pan, placing them close together and piling them higher than the rim of the pan. Fruit should be slightly rounded in center. Dot with butter. Sprinkle with lemon juice, then with cinnamon.
• Moisten the edge of the lower pastry with a little cold water. Then carefully place the pastry for the top crust evenly on top of the filling, allowing it to fall loosely in place. Press down gently around edge to seal. Trim off any extra edges with scissors, but leave 1/2 inch overhanging edge of pan. Fold the extra edge of top pastry under edge of lower pastry so fold is even with pan rim. Again press down gently all around edge and flute with the fingers or crimp with the tines of a fork. Bake in very hot oven (450°F) for 15 minutes, then reduce heat to 325°F and bake until apples are tender and juice boils out of vents, about 35 minutes. Remove to racks to cool.

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