Apple pie
9-inch pie
Pastry for 9-inch, 2-crust pie
6 cups tart, pared, sliced apples
¾ cup sugar
1 tablespoon cornstarch
½ to 1 teaspoon cinnamon, as desired
2 tablespoons butter or margarine, if desired
Fill a pastry-lined piepan with the apple slices. Blend dry ingredients and sprinkle over apples; dot with fat, if desired.
Cut a few slits in pastry top for steam to escape. Place it on the pie and seal edges.
Bake at 400° F. (hot oven) 45 to 60 minutes or until the apples are tender and the crust is golden brown.
VARIATIONS
French apple pie.—Sprinkle apples with ½ cup raisins. Add 1 tablespoon lemon juice. Frost baked pie, if desired, with a mixture of ½ cup confectioner’s sugar and 2 to 2½ teaspoons water.
Cranberry-apple pie.—Use 1 cup fresh cranberries in place of 1 cup of the apples. Increase sugar to 1¼ cups.