tradition!

I just started a new one. I decided to make apple pie on Sunday and then, on a whim, announced that I will be making a pie every Sunday until the end of the year. So, I went through all of my cookbooks and picked the five pie recipes I want to try and I put them on the calendar. No turning back now. I think I may even try a new crust recipe every time. I wasn't a huge fan of the one I did on Sunday, but how can you go wrong with sweet and cinnamony apple filling? It was still tasty. So... I'll post my recipes, and my favorite crust recipe once the Sundays are all spent. Happy baking!

Apple Pie

from Betty Crocker

Pastry for 2-crust pie

1/3-2/3 cup sugar

1/4 cup all-purpose flour

1/2 tsp. cinnamon

1/2 tsp. nutmeg

dash of salt

8 cups thinly sliced peeled tart apples (8 medium)

2 Tbsp. butter or stick margarine, if desired

1. Heat oven to 425 and make pastry.

2. Mix sugar, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2-to-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake 40-50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours. Refrigerate after 24 hours.

I used my frozen apples from our berry order, so that made it so much more pleasant to make an apple pie. Eight apples is a lot to skin and thinly sliced. I am not quite patient enough for that. So, thank goodness for the fruit order!