-SHERILYN SCHAMBER (JHXX93B)
———————————APPLE PIE——————————— 1/2 c Brown sugar
1/4 ts Nutmeg
1/2 ts Cinnamon
1/2 ts Salt
1 ts Grated lemon rind
Unbaked 9″pastry for 1 crust 6 x Apples; peel; core; chunk
1 tb Lemon juice
———————————CRUMB TOP——————————— 1/2 c Sugar
3/4 c Flour
1/2 ts Cinnamon
1 ds Salt
8 tb Cold butter
***All time favorite. Serve warm with java and remember to have that chunk of cheese on the side or perhaps a scoop of vanilla ice crm instead. Preheat oven 450. Mix sugar; nutmeg, cinnamon, salt, and lemon rind. Line a pie plate with pastry and fill with a few apple chunks; sprinkle on some of the sugar mixture and a bit of lemon juice. Add more apples, more sugar mixture, and lemon juice; continue until pie pan is full, making sure the top layer of apples is liberally covered with sugar and seasonings. Sprinkle top with crumb mixture. CRUMB TOPPING: Combine sugar, flour, cinnamon, and salt. Cut in butter by hand or in food processor until mixture is crumbly. Sprinkle on top of apple pie. Bake crumb-topped pie 15 mins, reduce heat to 350 for 30 mins, until crumbs are golden brown and apples sizzle. Serve warm with Cheddar Cheese or a scoop of vanilla ice cream. —–