Pastry dough for double 9″
-pie
1/2 c Flour
1 c Granulated sugar; divided
8 md Granny Smith apple (I use
-10), peeled and sliced
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 c Butter – up to 3/4 of a
-stick
1 Egg white
1 tb Water
1 tb Sugar
Preheat oven to 400 degrees. Prepare bottom crust and settle into 9″-pie
plate. Peel and slice apples. Mix together 1/2 cup of flour and 1/2 cup of
granulated sugar; pour evenly into bottom pie crust. Arrange apples to form
a nice heap. Sprinkle with second 1/2 cup sugar; cinnamon and nutmeg. Cut
butter into chunks and place on top of apples spacing evenly. Top with
second pie crust attaching at the edges. Brush top of pie crust with egg
white and water mixture; sprinkle with sugar. Bake at 400 degrees for 50
minutes.
Per serving: 134 Calories; less than one gram Fat (1% calories from fat);
1g Protein; 33g Carbohydrate; 0mg Cholesterol; 7mg Sodium
NOTES : I like a full pie and tend to use 10 apples instead of the 8, they
cook down alot. Also place foil on edges of crust before baking – be sure
to remove during last 15 minutes of baking to ensure browning. This recipe
was handed down from Grandma Riel and without being biased is still the
best apple pie I have tasted. Very rich!! 🙂
Yields
8 Servings