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Apple Pie ⁄2


cup sugar ⁄2 r


1 (14.1-oz.) package refrigerated piecrusts 1


1 Tbsp. all-purpose fl our 11


tsp. ground cinnamon


Dash of ground nutmeg 5 Granny Smith apples, peeled and cubed 2 Tbsp. lemon juice 1 Tbsp. butter, melted 1 Tbsp. sugar


1. Preheat oven to 400°. Fit 1 piecrust into a 9-inch pie plate according to package directions. Stir together sugar and next 3 ingredients in a large bowl until blended. Add apples. Sprinkle apples with lemon juice, and toss until coated with sugar mixture. 2. Spoon apple mixture into prepared crust. Place remaining piecrust over fi lling; fold edges under, seal- ing to bottom crust, and crimp. Cut 4 or 5 slits in top of pie for steam to escape. Brush pie with 1 Tbsp. melted butter, and sprinkle with 1 Tbsp. sugar. 3. Bake at 400° for 5 minutes. Reduce oven tempera- ture to 350°, and bake for 1 hour or until apples are tender and crust is golden. Remove to a wire rack. Cool 11


⁄2 to 2 hours before serving. Serves 8. T Birmingham, Alabama


Wonder: e


he second-largest statue in the United States, Vulcan, stands high over Birming-


ham atop Red Mountain. This god of iron enthralls visitors with his huge hands, commanding brow, and naked bum, which is why locals say there’s a permanent full moon over Alabama’s most populous city.


Peach Pie 3⁄4


cup sugar 1⁄4 cup cornstarch


1 tsp. ground cinnamon 4 cups sliced fresh peaches 1 (14.1-oz.) package refrigerated piecrusts


1. Preheat oven to 350°. Whisk together fi rst 3 ingredi- ents in a saucepan until blended. Add peaches, tossing to coat. Cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool 15 minutes. 2. Meanwhile, unroll 1 piecrust onto a lightly fl oured surface; roll out to a 12-inch circle. Fit 1 piecrust into a 9-inch pie plate. Spoon cooled peach fi lling into pre- pared crust. Place remaining piecrust over fi lling; fold edges under, sealing to bottom crust, and crimp. Cut 4 or 5 slits in top of pie for steam to escape. 3. Bake at 350° for 1 hour. Remove to a wire rack. Cool 2 hours before serving. Serves 8.


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