Wednesday, November 5, 2008
¼ cup flour
1 ½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ginger
6-7 large Granny Smith apples, peeled and chopped (no substitutions--you want tart, firm apples and Granny Smith are the best) **SEE NOTE BELOW ABOUT CHOPPING.
1 Tbs. butter
Roll out top crust and place over pie (using crust directions from above). Brush extra flour away lightly and cut an inch from the edge, pinch top and bottom layers together, then tuck and form as desired,(I use the extra dough to cut out seasonal shapes with cookie cutters to adorn the crust).
Bake at 425° for 10 minutes, then reduce heat to 375° and bake for an additional 45 minutes. Watch the pie carefully the last 20 minutes or so, being ready to place some foil over edges or top if they are browning too quickly. The filling will bubble out slightly when the pie is done...be patient!
It's best if you let it cool completely, then reheat before serving. Serve warm with cool whip or vanilla ice cream. Good luck and feel free to email me with any specific questions.