Classic Apple Pie

Ingredients

6 to 8 apples, such as Granny Smith, Cortland, Rome or a local variety of tart apples
Juice of half a lemon
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze
Flaky piecrust

Directions

Heat the oven to 425 degrees. Meanwhile, show your child how to peel the apples.

An adult, or an older child who can handle a paring knife, can then core and slice the apples into 1/4-inch pieces. Place the apples (about 6 cups) in a large mixing bowl.

Next, pour the lemon juice over the apples and add the sugar, cinnamon, nutmeg and flour. Toss well.

Spoon the spiced apples into the lined piecrust and dot with the butter.

A pie's top crust is as much art as food. For a lattice-style crust, roll out the second disk of dough, cut it into 14 strips about 1/2 inch wide, and lay 7 of the strips across the pie, 1/2 inch apart.

Working from the middle of the pie toward one side, fold back every other strip, then lay a cross strip across the remaining flat strips. Return the folded strips, then fold back the alternate strips and lay in the next crosspiece.

Continue, creating a weave pattern. When one half of the crust is woven, repeat with the other side. Finally, use your thumb and index finger to crimp the edges.

For a top crust, place the rolled-out dough loosely on top of the apple mixture. With the tines of a fork, make a decorative pattern around the edges.

Next, cut pie dough ornaments. Place these on top of the pie and cut slits in the dough to allow steam to escape. Brush the top with milk for a glaze.

Place the pie in the preheated oven and lay a sheet of aluminum foil on the rack below to catch any juices.

Bake for 45 minutes or until the crust is golden brown, and you can see the juices bubbling. If the crust begins to brown before the pie is fully baked, cover it with foil.

Let the pie cool, then slice it into wedges. Serve with a scoop of vanilla ice cream or a slice of cheddar cheese.

Serves 8.

KIDS' COOKING SKILLS: Use this recipe to teach your kids how to slice apples (older kids only), measure spices, roll pie dough and crimp and decorate piecrust.