Apple Pie

I don't think there's anything more autumny than the smell of homemade apple pie in the oven. This is a nice quick one I decided to bake this morning to use up some Cortland apples that weren't getting eaten.

You need a double crust pastry
1/2 cup sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Small pinch of salt
And 6-8 medium apples, sliced and peeled
2 tablespoons butter



Start by lining a glass pie dish with pastry. Then, in a large mixing bowl, add the apples along with the flour, cinnamon, nutmeg, pinch of salt and sugar. Mix altogether.



Add a few drops of water and then spoon into the pastry lined pie dish. Cut the butter into small slivers and scatter on top.



Lay the top pastry over the apples and fold and roll the edges under the bottom edges and crimp as desired. Cut some holes in the pastry to allow steam to escape. And then, optionally, glaze with some cream (or milk, whatever) and sprinkle with sugar.



Bake for about 40 minutes in a preheated 425F oven or until the crust is golden brown and the juice is beginning to bubble.



Allow to cool off and then, leave the whip cream to the Americans, and serve warm with delicious hot creamy custard poured over. Yummm-eeeey!



(Of course I had to try it out before Stephen got home).