Apple Pie Recipe*

Ingredients:

Pastry for 2 crusts (Never Fail Two Flaky Pie Crust)

8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan, HoneyCrisp)

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

2 Tablespoons butter 

Directions:

1. In a large bowl, toss the pealed and sliced apples with lemon juice.

2. In a side bowel combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.

3. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Apples should be overflowing as it will reduce in the oven.

4. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand and put on egg wash (one egg yolk and 1Tablespoon milk).

5. Bake at 425 degrees F for 15 minutes.

6. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.

7. Let the pie cool (an hour is usually good) so the juices thicken