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Prep Time: 1 Minutes Cook Time: 55 Minutes |
Ready In: 56 Minutes Servings: 8 |
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In 'Mrs. Rowe's Little Book of Southern Pies' Ingredients:
1 double crust pie crust |
6 cups peeled sliced granny smith apples (about 2 lb.) |
1 tablespoon lemon juice |
1/2 cup packed brown sugar |
3 tablespoons all-purpose flour |
3/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon unsalted butter, cut into bits |
1 tablespoon warm milk |
1 teaspoon sugar |
Directions:
1. Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
2. Put the apples in a large bowl, add the lemon juice, and toss to coat.
3. Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
4. Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
5. Dot the top with the butter.
6. Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
7. Make the glaze-mix the warm milk with the sugar.
8. Brush the glaze over the top crust.
9. Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
10. Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
11. Cool on a wire rack for 1-2 hours before slicing.
12. Serve at room temperature or slightly warm.
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