Annie Mae’s Apple Pie
Looking for a way to perk up an old standby? What a difference it makes to use brown sugar and fresh lemon rind along with your favorite firm apple—my choice is usually Jonathan, Jonagold, or Braeburn.
6 C. tart, firm apples, cored, peeled and sliced
3/4 C. brown sugar
2 T. cinnamon
Dash of salt
4 T. all-purpose flour
Grated rind of one lemon
1 T. fresh lemon juice
3 T. butter
Pastry for a 10” double-crust pie
Preheat oven to 375º. Place apple slices in a large bowl, add brown sugar, spices, flour, the lemon rind and the juice, and mix until apples are coated. Place filling in the bottom crust and dot with butter. Slice the other crust into strips and weave for a lattice top; flute the edges. Cover the edge with foil and bake for 25 minutes, then remove the foil and bake for an additional 25 minutes. Makes 8 large slices.
Kitchen Hint: I can never get the foil to stay around my crust edge, so I use a nifty adjustable silicone pie shield instead. You can find them in kitchen gadget shops or online.