Apple Pie

   Apple Pie

 Ingredients    

½ cup sugar, plus extra for sprinkling
2 tablespoons all-purpose our
1 teaspoon ground cinnamon
5 or 6 apples, peeled and thinly sliced
1 recipe double piecrust (page 00)
or 2 store-bought piecrusts
Soy, almond, or rice milk for
brushing

Preheat oven to 375 degrees. Lightly grease a 9-inch pie pan.

 Procedure
mix  together ½ cup sugar, our, and cinnamon in a large bowl. Add apples and mix

 with a large spoon until apples are evenly coated .

Remove the double piecrust dough from the refrigerator. If the dough is di cult to roll, let
it soften at room temperature until it is easier to work with. On a lightly oured surface,
roll out 1 disc of dough until it is about inch thick. Carefully lift the dough and t it into
the prepared pan, letting about 1 inch hang over the sides. Fill the pie shell with the

 apple lling.

On a lightly oured surface, roll out the second disc of dough until it is about inch thick.
Lay it over the top of the apples and tuck excess and overhanging dough into the pie shell.
Crimp the dough between your two index ngers to make a decorative border. Cut slits

 in the top layer of dough.

Brush the top and edges of the piecrust with nondairy milk and sprinkle with sugar for

an extra-sweet and crisp top. Bake for 50 to 55 minutes, until the crust is nicely browned.