Apple Pie

 1/3 to 1/2 cup sugar

¼ cup all-purpose flour

½ - 3/4 teaspoon ground cinnamon

½ teaspoon ground nutmeg, fresh ground if you have some

1/8 teaspoon salt

8 cups, peeled & thinly sliced tart apples (8 medium)

2-3 tablespoons butter

 

Pie crust dough for 2 pies

Egg wash -1 egg and a little water-beaten

 

Peel apples, keeping them in a bowl filled with cold water and a little lemon juice so the apples won’t turn brown.  When all apples have been peeled and sliced, drain off all the water and mix in all other ingredients listed except the butter and mix well.  Pour apple mixture into an uncooked pie crust and dot with butter.  Place a larger pie crust over the top fold the top crust under the bottom crust and crump crust together with your fingers.  Make several slits on the top of the crust and then brush on the egg wash.  I usually cut 3” long strips of foil and fold it over the pie crust edges.  Bake pie in a 425-degree oven for 40 -50 minutes.  Be sure to remove the foil for the last 15 minutes of baking!  The top of the pie should be bubbling out of the slits when the pie is done.