Categories: cheesecake, cobbler, pies, tarts

Ingredients

• 1 pastry for double crust 9-inch pie
• 3/4 cup firmly packed C&H golden brown sugar
• 1 Tbsp. all-purpose flour
• 1/2 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. salt
• 1 Tbsp. grated lemon rind
• 6 cups peeled, cored and thickly sliced apples
• 1 Tbsp. lemon juice
• 2 Tbsp. butter or margarine

Directions

1. Preheat oven to 425 degrees. Line 9-inch pie pan with half of pastry.
2. In large bowl, combine brown sugar, flour, cinnamon, nutmeg, salt and lemon rind. Add apples and toss to coat evenly. Spoon mixture into pastry-lined pie pan. Sprinkle with lemon juice and dot with butter.
3. Top with remaining pastry. trim and flute edges. Cut slits in top crust to allow steam to escape.
4. To prevent overbrowning, cover edge of pie with foil. Bake 20 minutes. Remove foil. Bake 20-25 minutes or until top is golden brown. Serve warm or at room temperature.

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