---------- Recipe via Meal-Master (tm) v8.04
       Title: Traditional Apple Pie
  Categories: New, Text, Import
       Yield: 1 servings
         2    recipes pate brisee
         3 lb (about 8) Northern Spies &
   :          McIntosh Apples
       3/4 c  plus 1 tablespoon sugar
         2 TB all-purpose flour
         1 ts cinnamon
       1/4 ts freshly grated nutmeg
       1/4 ts salt
         1 TB fresh lemon juice
         2 TB cold unsalted butter -- cut
   :          into bits
   :          Milk for brushing the crust
   Preheat the oven to 450 degrees F. Roll out half the
   dough 1/8-inch thick on a lightly floured surface, fit
   it into a 9-inch (1-quart) glass pie plate, and trim
   the edge, leaving a 3/4-inch overhang. Chill the shell
   and the remaining dough while making the filling. In a
   large bowl toss together the apples, each peeled,
   cored, and cut into eighths, 3/4 cup of the sugar,
   flour, cinnamon, nutmeg, salt, and lemon juice until
   the mixture is combined well. Transfer the filling to
   the shell, and dot it with the butter.
   Roll out the remaining dough into a 13- to14-inch
   round on a lightly floured surface, drape it over the
   filling, and trim it, leaving a 1-inch overhang. Fold
   the overhang under the bottom crust, pressing the edge
   to seal it, and crimp the edge decoratively. Brush the
   crust lightly with the milk, cut slits in it with a
   sharp knife, forming steam vents, and sprinkle the pie
   evenly with the remaining 1 tablespoon sugar. Bake the
   pie on a large baking sheet in the middle of the oven
   for 20 minutes, reduce the temperature to 350 degrees
   F, and bake the pie for 20 to 25 minutes more, or
   until the crust is golden and the apples are tender.
   Yield: 1 pie
   Recipe By     : COOKING LIVE SHOW #CL8745
   From: “Angele And Jon Freeman” <jfreemadate: Mon, 28
   Oct 1996 10:03:35 -0500