Most Sundays I make a dessert of some sort for Bill's lunches through
the week. Today, I went back to basics, as I found some beautiful
pippins at the market:

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Apple Pie

desserts

5 cups apples, peeled,; cored, thinly sliced
1/2 - 3/4 cup sugar
1/2 - 1 tsp Cinnamon
1/4 teaspoon Salt
2 tablespoons Butter
lemon juice (optional)
pastry for 2 crust pie
1 egg; separated

Preheat oven to 450°F. Combine apples with the sugar, cinnamon and
salt. Turn into a 9" pie pan lined with passtry. Dot the apples with
butter and moisten the edge of the trimmed bottom crust. Put on the
top pastry, trim and crimp the edge. Brush top with egg white and
sprinkle with sugar (optional). Bake for 15 minutes. Reduce heat to
350°F and bake 20 to 35 mins. longer. The length of time will depend
upon the type of apples used.

Notes: James Beard's _American Cookery_

** Exported from Now You're Cooking! v5.86 **

Terry "Squeaks" Pulliam Burd

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"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines