> I agree that lemon for taste is what is important. As far as coloring of
> the apples from spices, it would depend somewhat on how much you use. I
> personally like a very lightly spiced apple pie. For a deep 9" pie, I use
> scarcely 1/2 teaspoon cinnamon and a bit over a 1/4 teaspoon of ground
> coriander...no nutmeg. There is only a hint of color from the spices.
> Having said that, almost all light fruit will deepen somewhat in color
> when
> baked in a pie, regardless of spices.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Filed for next pie:
scarce 1/2 teaspoon cinnamon and a bit over 1/4 teaspoon of ground
coriander. Only. No nutmeg.

I like that, sometimes it seems that an apple pie is so full of that
standard spice taste that I feel like I'm eating just those spices and no
apples.

I think you said that you grind your own coriander. I think that is what
I'm going to do. Coriander has a certain fragrance and taste that I love;
the last ground coriander I bought (at a middle-eastern grocery) didn't
smell or taste like coriander at all!
Dee Dee