All American Apple Pie

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    Rexford

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    Rexford

I just finished harvesting my apples as I am sure many if you also have. Here is an apple pie I have had much success with. Remember when making that pie crust use cold, not room temperature, butter and ice water in your ingredients. Work your crust when it is cold and it will be light and flakey. I mix mine then put it in the refrig while mixing my pie filling. Then I roll it and place it in the pie tin. Enjoy.

1/3 to 1 cup sugar

2 T flour

1/2 T cinnamon

1/4 T nutmeg

1/4 T salt

1 t lemon juice

8 cup thinly sliced apples

2 T butter

pastry for 2 crust 11 inch pie

Combine sugar, flour, spices, slat and lemon juice. Add apples, toss to mix. Roll out pastry, line pie pan. Trim off overhang. Roll out top. Add apple dot with butter. Moisten rim add top to pie. Fold over excess and seal. Flute edge. Bake at 400°F. 50-60 minutes or until apples are done.

— Barbara Rexford

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