Best Apple Pie from Family Circle Magazine
Ingredients
2 lbs cooking apples, pared, quartered, cored and thinly sliced (8 cups)1/3 c firmly packed light brown sugar
1/3 c white sugar
1 tbsp cornstarch or 2 tbsp flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 box piecrust mix or 1 pkg (15 oz) refrigerated piecrusts
2 tbsp butter or margarine
water or milk
sugar for sprinkling
Instructions
1. Heat oven to 425 degrees. Place apples in large bowl; mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a small bowl; sprinkle over apples; toss gently to mix. Let stand until a little juice forms, about 10 minutes.2. Meanwhile, prepare piecrust mis, following package directions. Roll out half of dough to a 12" round on a lightly floured surface; fit into a 9" pie plate. Trim overhang to 1/2".
3. Pile apple mixture into pastry; dot with butter or margarine. Moisten edge of bottom pastry with water. Roll out remaining pastry for top to a 12" round; carefully drape over filling. Trim overhang to 1"; turn edges under and press together to seal. Flute decoratively. Cut vents in pastry with paring knife.
4. For crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.
5. Bake at 425 degrees for 40 minutes or until juices bubble through slits and apples are tender. If edge is browning too fast, cover with a narrow strip of foil Coll completely or serve slightly warm.