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Traditional Apple Pie

For the comfort of traditional apple pie, try this recipe. The cinnamon, nutmeg and apple flavors create a perfect harmony that will taste just like mom's home baking.


  • 6 large apples or 7 medium apples or 8 small apples (Granny Smith for
  • a tart pie; MacIntosh, Rome, Cortlandt, for sweet)
  • 6 tablespoons sugar
  • 1 teaspoon cinnamon (more or less to taste)
  • 1/4 teaspoon nutmeg (more or less to taste)
  • 2 tablespoons flour
  • 2 tablespoons lemon juice (or orange juice)
  • 2 tablespoons butter


  1. Put your bottom crust into an 8 or 9 inch pie plate.
  2. Peel, core and slice (1/8 - 1/4 inch thick) apples into large bowl.
  3. In a small bowl combine sugar, spices and flour. Sprinkle over apple slices.
  4. Gently stir the apple slices until all are coated with the sugar mixture and juice starts to form.
  5. Gently stir in the lemon juice (this keeps the apples from turning brown and adds tartness).
  6. Arrange apple slices in pie pan and dot with butter.
  7. Cover with top crust, seal edges and cut slits in the top (a big letter A for apple or your favorite letter or a >><< design, etc)
  8. Bake at 425 degrees F for 10 minutes to help the crust turn golden and then bake at a lower temperature until the apples are soft when tested with a fork through the slits on top. Bake at 350 degrees F for 60 minutes.

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So where does this crust in steps No 1 & No 7 come from, out of thin air maybe? The least you could do is mention that one buys a crust that will not necessarly taste like mom's or provide a recipe for one that will pass for mom's. I have found that a number of your recipes seem to omit little details about where some of the ingredints come from or what they are. Remember, everone does not always know everything about cooking as you do.


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