This was my Mom's special----and my Father's favorite. He always had his wedge of cheese! What makes this so special now is---Last June when I was at the King Arthur store, they totally surprised me by taking my photo and then they featured me and the recipe in the September issue of the Baker's Catalogue!

I've adjusted and updated the recipe on 10/15/09 to reduce sugar, fat and salt. This pie is actually lower in all respects than one would imagine.
Yields 1 pie; Serves 6

Pastry for 9" double crust pie *
7 - 8 cups sliced peeled Golden Delicious apples - about 5-6 apples
Juice of 1 lemon
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons arrowroot, cornstaarch or flour
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Pinch ground cloves
Pinch ground ginger
1 tablespoons Butter
2 tablespoons 2% low-fat milk
1 teaspoon granulated sugar

* Pie crust made with all unsalted butter or one-half unsalted butter and one-half shortening is best. Another King Arthur suggestion is adding shredded Cheddar cheese

Preheat oven to 425 degrees; remove chilled pastry dough from refrigerator and set aside.

In a large bowl, combine apples and lemon juice to prevent browning. In a medium bowl, combine the sugars, arrrowroot, salt, cinnamon, nutmeg, cloves and ginger and pour over apples, tossing to mix well.

Roll out the bottom crust and fit into pie plate, trimming to 1 inch over the edge. Spoon filling into pie crust; dot with bits of the butter. Lay top crust over apples, sealing and fluting edges. Cut steam vents in the top and brush with milk andssprinkle with sugaPlace the pie onto a baking sheet or other utensil to catch any drippings. Bake 15 minutes at the higher temperature and then lower oven temperature to 350 degrees and bake 40-45 minutes or until crust is golden.
Get your pie all ready to go and then wrap it well. I've been known to wrap it completely in plastic wrap, then foil, then slip the whole thing into a zip lock freezer bag. Maybe that's a bit compulsive. Anyway, pop it in the freezer. When you are ready to bake, do NOT defrost. Pre-heat your oven and, when it's ready to go, unwrap your frozen pie and pop it directly into the oven. Overall baking time will be about 15-20 minutes longer but I would start checking it when you're about 10 minutes over your regular baking time. It will come out great and nobody will know the difference. If your crust is starting to get too brown before the inside is done, just cover it loosely with foil. You can make your pies days or even weeks ahead this way, assuming you have the freezer space.

If it's frozen, I'd leave it at 425 for about 15 minutes and total baking time would be around an hour. The directions I provided for a frozen fruit pie come out or the Fannie Farmer book but I can vouch for them. I've done this for years and years. Basically, I'd follow the temperature for whatever recipe you are using and just plan on baking the pie for 10-20 minutes longer if it's frozen. If you're not sure, the pie is done when the crust is the color you want and the apples are dender when pierced with a skewer.
Sugar 4.5g; Carbohydrates 13g; Fat 6.3g; Sodium 100mg; Calorlies 110; Cholesterol 0mg; Protein 0.5g; Fiber 0.5g

Copyright 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved