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My favorite dessert recipes involve fruit, well besides cheesecake.  I absolutely love apple desserts, I think it’s required in New England.  This is the last of the recipes that my friend Jeff’s mom, Barbara Gerber, sent to me.  Barbara did the artwork for this recipe, you can check out her artwork at her web site www.barbaragerber.com. 

If you would like to share one of your favorite recipes with the rest of us, please send it to me in an email and I will put it up with your name.

Here’s a typed version of the recipe if you have trouble viewing it above.

Apple Pie

Filling

• 9 cups (2 1/2 lbs) apples
• 1/2 - 3/4 cup sugar
• 3 Tbs cornstarch
• 1-2 Tbs lemon juice
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Crust

• 2 cups flour
• 1 tsp salt
• 2/3 cup shortening
• 4 - 7 Tbs cold water

Sift flour and salt together.  Cut in shortening with pastry blender till pieces are size of small peas.  Sprinkle 1 Tbs water over mixture.  Mix with fork - work mixture toward sides of bowl.  Repeat till all is moistened.  Divide dough into 2 equal parts.  Cover one ball till later.  Flatten other ball on floured surface.  Roll from center to edge till 1/8 inch thick.  Fit pastry in pie tin. 

Mix apples which have been peeled, cored, and thinly sliced with 1/2 cup sugar, cornstarch, 1 Tbs lemon juice, cinnamon and nutmeg.  Taste.  Adjust sweetness by adding more sugar or lemon juice. 

Fill pastry-lined pie tin with apple mixture.  Roll out second crust and lay over apples.  Trim bottom crust even with pie tin.  Fold top crust edges over edges of bottom crust.  Crimp together to seal. 

Bake in pre-heated oven at 375° till juice in center bubbles - 1 - 1 1/4 hours.  Cool 2 hours before serving.