OLD-FASHIONED DOUBLE-CRUST APPLE PIE

After the Tasty Bunch met for our monthly gathering at a new restaurant in Smithville called KoZak's Laketown Grill, we went back to Patricia and Gary's house for dessert and more socializing.  I had asked Gary at dinner when I was trying to decide what to order to eat, what we were having for dessert. So I knew we were having fresh apple pie that Patricia had made. The restaurant named by combining the owners' sons', Kody and Zack, names was very chic looking and decorated with original artwork by the owner on display.  I think all 8 of us ordered something different from the menu....all very good. Since the Royals were playing baseball that night, we were happy to be able to keep up with the game with the televisions in the bar area.

Patricia pulled out the cookbook, Entertaining by Martha Steward from 1982 to show us the recipe. While Martha made her own pie crust, Patricia said she just always buys the rolled up pie crust and uses them. She said she liked the taste of them and besides they were so much easier to use. 

Patricia served the pie with vanilla ice cream for those who wanted some. Either way, everyone really enjoyed it.

OLD-FASHIONED DOUBLE-CRUST APPLE PIE

Filling:

8 to 9 tart apples, peeled, cored, and sliced
           Grated peel of 1 lemon
           Juice of 1 lemon
1/2      cup sugar
1          teaspoon cinnamon
3         tablespoons butter, in small pieces

Pastry for a double crust.

Preheat oven to 350 degrees F.

Fit the bottom pastry into 9 - inch pie plate.

Fill pie shell with sliced apples. Mound them up high.

Sprinkle with lemon peel and juice, sugar, and cinnamon.

Dot with butter.

Cover with pastry top, making vents, sealing and crimping rim.

Bake 45 minutes, or until crust is brown.

Cool before slicing.