Traditional Apple Pie (with extra spice)

425 degrees

prepare two unbaked crusts

6 tart apples, thinly sliced

1 c brown sugar or 1/2 brown and half white sugar

2 t cinnamon

1 t nutmeg

1/2 t ginger

1/2 t mace or clove

dash salt

3 T flour

1-2 T butter

Line pie pan with the bottom crust and about a third of the apples. Mix sugar, flour, spices, and salt. Sprinkle sugar mixture over the apples. continued layering the appon some of the sugar and flour, layer the rest of the apples and sugar mix. (For a generous pie, the apples should be mounded well above the top of the pie pan). Dot butter on top. Lay the top crust out on top, press down lightly. Pinch edges of both crusts together and trim excess crust. Poke crust with a fork or knife in several places. Place pie pan on cookie sheet. Bake at 425 for 15 minutes. Reduce heat to 350 and bake 45 minutes longer until filing bubbles up or crust is starting to brown.

Curled crust trimmings:
mix about 1/4 c sugar, 1 t cinnamon, and 1 T butter
spread on scraps of raw crust
roll up and place on the cookie sheet around the pie
Remove from oven when the temperature is turned down on the pie and allow to cool before eating

Classic double crust pie crust

2 c flour
2/3 c shortening and/or lard (or olive oil and 1 t. sugar for a low cholesterol blend)
dash salt
5 T cold water

Mix dry ingredients. Cut in shortening. Add water one tablespoon at a time. Cut in until pastry starts to form cornmeal like crumbles. Add water until the crumbles press together and stick. Divide in half. Roll out on floured board.