1 lemon
1 pound tart apples (2-3 apples)
peeled, cored, and thinly sliced
1/2 c. sugar
1 Tbs. Flour
1/2 tsp.
cinnamon
1/8 tsp. Nutmeg
1/8 tsp. cloves
1 pie crust dough, refrigerated (I use Julia Child's recipe, it is the best)
1 Tbs. unsalted butter, cut into six small pieces
Preheat the oven to 450 degrees. Grate 1 tsp. of lemon peel and squeeze about 2 tsp. of the
lemon juice and set aside. Toss the
apples with the sugar, flour, spices, lemon peel, and juice.
Place the pie crust on a rimless baking sheet and roll it
to roughly a 13" circle. Heap
the apples on the pastry, leaving a 2" border all around.
Scatter the butter over the apples.
Fold the pastry border back over the apples, to make a rustic, uneven
edge of about 1 1/2", leaving the slices in the center exposed.
Sprinkle 2 Tbs. of sugar over the pastry border.
Bake 12 minutes, then reduce the temperature to 425 degrees and bake until the apples are softened and bubbly and the pastry is golden brown, about 12-15 minutes longer. Serve warm or at room temperature. It is excellent slightly warm with a good vanilla ice cream.
