Apple Pie

Lisa Stephenson

1 recipe Pastry for Double crust pie 6 cups thinly sliced, peeled cooking apples (about 2  1/4 pounds) 1 tablespoon lemon juice (optional) 3/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg 1/3 cup dried cranberries (optional) milk (optional) sugar (optional) Directions: Prepare and roll out pastry for double crust pie.  Line a 9 inch pie plate with half of the pastry. If desired, sprinkle apples with lemon juice. In a  large bowl stir together the sugar, flour, cinnamon  and nutmeg. Add apple slices and if desired,  cranberries. Gently toss until coated. Transfer  apple mixture to the pastry lined pie plate. Trim  bottom pastry to edge of pie plate. Cut slits in  remaining pastry. Place on filling and seal. Crimp  edge as desired. If desired, brush top pastry with  milk and sprinkle with additional sugar. To prevent  overbrowning, cover edge of pie with foil. Bake in  a 375 oven for 40 minutes. Remove foil. Bake 20  minutes more or until fruit is tender and filling is  bubbly. For Crumb topping--only use bottom crust. After  putting filling into crust stir together 1/2 cup flour,  1/2 cup packed brown sugar. Using a pastry  blender, cut in 3 tablespoons butter until mixture  resembles coarse crumbs. Sprinkle crumb topping  over willing and bake as directed above.