Ever since that first apple orchard was planted on Beacon Hill,
overlooking Boston Harbor, apples have been the chief ingredient
in America’s premier dessert. After all, nothing is more American
than apple pie.
6 Fuji apples, peeled, cored and thinly sliced
2 (9-inch) prepared pie crusts
¼ cup sugar
2 tbsps flour
1 tsp pure vanilla extract
½ tsp cinnamon
¼ tsp ginger
1/8 tsp mace
2 tbsps butter or margarine
heavy whipping cream or whole milk, for brushing crust
Heat oven to 425°F. Line a 9-inch pie pan with 1 prepared crust.
In a large bowl, combine apples, sugar, flour, vanilla, cinnamon,
ginger and mace. Pour apple mixture into pie crust then dot with
butter. Cover apple filling with remaining pie crust. Pinch together
edges of bottom and top crust to seal. Brush top crust with whipping
cream or milk and cut several slits to vent steam. Place in oven
and bake 25 minutes. Reduce oven heat to 375°F and bake 45 minutes
or until apples are tender and crust is golden brown.