Apple Pie

Hmmmm...I have been thinking about Apple Pie. It is the only pie I really know how to make. Well, I can make a pumpkin pie with rice milk. Ick. My father taught me how to make apple pies. Using the old Betty Crocker cookbook. there were a few rules he told me I MUST abide by to have the perfect pie. The #1 rule is : Only use Granny Smith apples. They stay firm and are a little tart. #2...Do not use store bought crusts. That is really the most tempting part, buying those blasted crusts. But he is right, the store bought ones have a taste to them that will ruin your whole pie. SO this Saturday I am suppose to bake pumpikin pies made with rice milk for Ashley, so I just might have to bake an apple pie for myself!


Grandpa's Apple Pie
Grandpa Mallon says "Only use Granny Smiths!"


Ingredients
Pastry for 9" 2 crust pie
3/4 cup sugar
1/4 cup flour
1/2 tsp. cinnamon
dash of salt
6 Granny Smith apples, peeled, pared, and sliced

Instructions
Heat oven to 425 degrees. In a large bowl combine sugar, flour, cinnamon, and salt. Mix in apples. Let sit while you prepare your pastry. This is important because the juice from the apples will dissolve your sugar.
Turn into a pastry lined pan, then dot with butter. Top with crust, seal and flute. Add slits, sprinkle with sugar. Cover edges of crust with foil and bake 45 minutes. (Remove foil last 10 minutes to brown edges).