Recipe: old-fashioned Apple Pie

old-fashioned Apple Pie

6 cups thinly sliced peeled tart apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 dash ground cloves
1 recipe Pastry for Double-Crust Pie
1 tablespoon butter or margarine
shredded cheddar cheese (optional)
milk (optional)
In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss till apples are coated. Set apple mixture aside.

Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12 inch circle. Ease pastry into a 9-inch pie plate.

Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.

To prevent over-browning, cover the edge of the pie with foil. Bake in a 375* oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or till the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.

Make-ahead Tip: Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.

PASTRY FOR DOUBLE-CRUST PIE
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

Stir together flour and salt. Using a pastry blender, cut in shortening till pieces are peasize.

Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time, till all the dough is moistened. Divide in half. Form each half into a ball.On lightly floured surface, flatten 1 dough ball. Roll from center to edges into 12-inch circle.

To transfer pastry, wrap it around the rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.

Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Continue as directed above.

Nutrition facts per serving: 534 calories, 26 g total fat (7 g saturated fat), 5 mg cholesterol, 201 mg sodium, 74 g carbohydrate, 4 g fiber, 5 g protein. Daily Values: 2% vitamin A, 12% vitamin C, 2% calcium, 16% iron. .