"Stress cannot exist in the presence of a pie” – David Mamet, Boston Marriage
Apple Pie
If you do not want to make your pie crust, purchase from your favorite store, a frozen Pillsbury Pie Crust - Deep Dish. Take the top crust; turn it over onto tin foil until thawed. Carefully flatten the crust. This will be the top crust of your pie.
5 apples 1 tsp. cinnamon
½ cup water 1/8 tsp. salt
1 cup sugar 1 Tbs. lemon juice
2 Tbs. flour 2 Tbs. butter
Peel and slice apples. Put into pan with the water. Boil and steam apples with lid on, until apples begin to get soft, but not mushy. About 10 to 15 minutes.
While apples are steaming, mix sugar, flour, cinnamon, and salt into a bowl. Put half of the sugar mixture in the uncooked 8 or 9 inch pie shell (if using 8 inch peel another apple). Drain apple juice and pour cooked apples into bottom pie crust. Add ¼ cup of juice left from the boiled apples. Pour on the rest of the sugar mixture. Sprinkle with the lemon juice and dot top of filling with butter. Place the top crust on and seal. Brush the crust with milk. Bake at 425° for 30 – 40 minutes.
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