OLD-TIME APPLE PIE
5 cups sliced, tart, cooking apples (4 to 5 large apples)
⅔ cup sugar
4 to 5 tablespoons enriched flour[1]
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon grated lemon rind[2]
¼ cup GRANDMA’S MOLASSES
1 tablespoon lemon juice[2]
2 tablespoons butter or margarine
Pastry for 2-crust, 9-inch pie
Heat oven to 450° F. (hot). Spread apples in 9-inch pie pan lined with unbaked pastry. Sprinkle apples with mixture of sugar, flour, salt, nutmeg, and lemon rind. Dribble molasses and lemon juice over apples; dot with butter. Cover with remaining pastry rolled ⅛ inch thick; trim, seal, and flute edge. Cut a gash in top crust to allow for escape of steam. Bake 10 minutes in hot oven (450° F.); reduce heat to moderate (350° F.) and bake 30 to 40 minutes or until apples are tender.
YIELD: 6 servings.
[1]If apples are not juicy, omit flour. However, if apples are very juicy, use 5 tablespoons flour.
[2]If apples are very tart, omit both lemon rind and juice.