| 1 |
MAKE: Water-Whip piecrust. Divide dough in half and shape each into a flat round. Roll one half about 1/8" thick and line a 9" pie pan. |
| 2 |
PREPARE: 6 cups pared, cored thin apple slices. Arrange half of slices in pastry-lined pan. |
| 3 |
MIX: 1 cup sugar, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon salt, 1 teaspoon lemon juice and sprinkle half of mixture over apples in pan. Arrange remaining slices on top and cover with remaining sugar mixture. |
| 4 |
DOT: 1 tablespoon butter or margarine over filling. Trim pastry even with pan. |
| 5 |
ROLL: remaining dough as before and lay over apples. Trim pastry 1/2" beyond pan, fold it under bottom crust, press edges together with fork. Cut decorative slits in top for steam to escape. |
| 6 |
BRUSH: pastry with slightly beaten egg white and sprinkle with sugar. |
| 7 |
BAKE: in hot oven (425 F.) 45-55 minutes. |
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