Deep-dish Apple Pie

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Ingredients 7 ingredients

Contains Milk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

1 recipe Calumet Pie Crust (page 30) 4 to 6 apples, thinly sliced 1 cup sugar ¼ teaspoon cinnamon ⅛ teaspoon nutmeg ¼ cup water 1 tablespoon butter Line sides only of deep baking dish with a strip of pastry rolled ¼ inch thick, adjusting it so that pastry comes within ½ inch of bottom and extends over rim of dish as for pie.
Fill with apples.
Combine sugar, cinnamon, and nutmeg, and sprinkle over apples.
Add water and dot with butter.
Roll remaining pastry ¼ inch thick;
cut several slits to allow escape of steam, and place over filled dish.
Press edges together.
Bake in hot oven (450°F.) 15 minutes;
then decrease heat to moderate (350°F.) and bake 45 minutes longer, or until apples are tender.
Serves 8.