This recipe is from my sister-in-law who has guarded this family recipe for years. I was sworn to secrecy and now I have permission to post it on my blog. It has one very unusual ingredient.
Pastry for 9-inch 2 crust pie: (There are many refrigerator pie crusts that are good to excellent if you don’t have a favorite pie crust recipe.) I will post two of my favorite pastry crust recipes in another blog.
1 cup sugar
½ teaspoon powdered ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
2 Tablespoons flour
3 Tablespoons strong tea
1 Tablespoon lemon juice
4 cups sliced, pared, and cored apples (about 8 or 9 apples)
2 Tablespoons butter or margarine
Roll out half the pastry (one sheet) for the bottom crust. Fit loosely into 9-inch pie pan.
Start oven at hot temperature (425 degrees F.)
Combine sugar, spices, salt, flour, tea, and lemon juice. Mix well. Alternate sliced apples and sugar mixture until pan is filled, heaping slightly in the center. Dot with butter. Roll out top crust and cut slits for escaping steam. Place over apples. Trim pastry and press edges together with fingers or tines of fork.
Bake 10 minutes at 425 degrees F.
Bake another 40 to 50 minutes at 375 degrees F until apples are tender and crust is browned.
Serve warm with wedges of sharp American Cheddar or vanilla ice cream.
Makes 6-8 servings