-CRUST-
1 9″ double pie crust
FILLING
1/2 c Firmly packed brown sugar 1 tb Shortening
1/2 c Granulated sugar 6 c Apples,tart baking,
2 tb All-purpose flour -peeled,sliced
1/2 ts Cinnamon 3 tb Apple cider or juice
-GLAZE-
Granulated sugar
1. Heat oven to 375’F. 2. For filling, combine brown sugar, granulated
sugar, flour and cinnamon. Cut in shortening with fork until crumbs
form. Toss apples with crumb mixture. Pour into unbaked pie shell.
Sprinkle cider over filling. Moisten pastry edge with water. 3. Roll
top crust same as bottom. Lift onto filled pie. Trim 1/2″ beyond edge
of pie plate. Fold top edge under bottom crust. Flute. Cut slits or
designs in top of crust for steam to escape. 4. For glaze, brush top
with milk and sprinkle with granulated sugar. 5. Bake at 375’F. for
40-50 minutes. Cover edge of pie with foil last 10 minutes, if
necessary, to prevent overbrowning. Cool until barely warm or to room
temperature before serving.
Yields
8 servings