Home-grown apples are abounding just about everywhere you look these days. If you don’t have an apple tree in your backyard, your neighbor probably does. If not, you know someone who has one — or two —or three.
If you decide on make an apple pie, you’re not alone. A recent survey from AmazonLocal.com found that apple pie was considered the “Most All-American Food,” with 28 percent of the vote. Apple pie beat out hamburgers (25 percent), hot dogs (20 percent) and barbeque (17 percent).
Here’s an apple pie recipe, courtesy of Pillsbury, which I hope Therese might try with some apples from one of three trees my neighbor and friend, Henry Tweten, has in his backyard.
Perfect Apple Pie
1 box Pillsbury refrigerated pie crusts, softened as directed on box (0r your own)
6 cups thinly sliced, peeled apples (6 medium)
¾ cup sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Heat oven to 425 degrees. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Serve warm with ice cream, if desired.
Yield: Serves 8.
Approximate nutritional analysis per serving: 230 calories, 6 grams fat (2 1/2 grams saturated), no cholesterol, 200 milligrams sodium, 43 grams carbohydrates, 1 grams dietary fiber, 27 grams sugar, 1 gram protein.