Apple Pie

Don't tell mom, but I think pie for beakfast is just fine. Some cooks are picky about what types of apples work best in a pie. Me, not so much. I do, however, believe in mixing varieties for better flavor. Not that I could actually tell the difference, but because it just seems to make sense. Here's my variation:

6 large apples (I used 3 Granny greens and 3 Reds that were on sale), peeled, cored and thinly sliced
3/4 cup sugar
2 tablespoons corn starch
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon lemon juice
1 tablespoon soy milk

Preheat oven to 425 degrees. In a large bowl, combine all the ingredients except the soy milk and mix lightly. Spoon into prepared pie pan. Top wth remaining pastry, tucking top pastry over and under bottom pastry before pressing together and crimping the edge. Cover the crust edges with strips of foil. Brush the top surface of the pie lightly with soy milk. Place on a cookie sheet (to catch any drips) and bake at 425 degrees for 40 to 45 minutes, or until apples are tender and crust is brown.

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