Apple Pie

Directions

1. 1
   Position the oven racks so that one is in the center of the oven.
2. 2
   Preheat the oven to convection bake at 400F.
3. 3
   Make the pastry and roll out half of it to line a 9-inch pie pan.
4. 4
   In a large bowl, toss the apples with the sugar, flour, cinnamon, nutmeg, if using, and salt.
5. 5
   Put the apple mixture into the pan and dot with the butter.
6. 6
   Roll out the remaining pastry into a round to fit the top of the pie.
7. 7
   Place over the apples.
8. 8
   Moisten the edges and turn them under.
9. 9
   Crimp them to seal.
10. 10
    With the tip of a knife or a fork, cut vent holes in several places in the top crust.
11. 11
    Brush the pastry with milk and sprinkle with sugar or cinnamon sugar if desired.
12. 12
    Bake the pie in the center of the oven for 35 to 45 minutes or until the crust is nicely browned and the apples are tender.
13. 13
    Cool on a rack.
14. 14
    Before baking, cut large vents in the top crust and omit the butter.
15. 15
    Five to 10 minutes before the baking time is up, remove the pie from the oven and pour 1/2 cup heavy cream into the pie through the vents.
16. 16
    Return the pie to the oven and finish baking.
17. 17
    Increase the sugar to 1 cup and replace half the apples with sliced fresh rhubarb.
18. 18
    Bake as directed above.
19. 19
    Omit the cinnamon and nutmeg and add 3 tablespoons red cinnamon candies to the sugar.
20. 20
    Cut the top crust pastry into strips and weave a lattice crust on the top.
21. 21
    Bake as directed above.
22. 22
    Add 1/2 cup seedless golden or dark raisins to the apples.
23. 23
    Omit the top crust and the butter.
24. 24
    Top the pie with a mixture of 1/4 cup packed light or dark brown sugar, 1/2 cup all-purpose flour, and 4 tablespoons butter, blended to make moist crumbs.