4 cups fresh apples, peeled and sliced
1¼ cups sugar
3 tablespoons flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
3 tablespoons butter
Top and bottom pie crust to fit a 10-inch pie pan
In a large mixing bowl, mix dry ingredients. Toss the apples in the dry ingredients, and layer in a pie pan that already has a bottom crust. Sprinkle the remainder of the sugar mixture over the apples, and dot the apples with slices of the butter. Next, cover the pie with a top crust, and cut a couple of slits in the crust. Sprinkle about a teaspoon of white sugar on top of the crust for a browning effect. Bake for 45 to 50 minutes in a 350° oven, or until the top is golden.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
