Grandma's Apple Pie

By GmaJan12

Ingredients

• Pastry for a double-crust pie (9 inches)
• 6 to 7 cups thinly sliced peeled tart apples (about 2-1/2 pounds)
• 1 tablespoon lemon juice
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• Dash ground nutmeg
• 2 tablespoons butter
• 2 % milk
• Additional sugar

Preparation

Step 1

Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Set aside.

In a large bowl, toss apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half of the apples in pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter.

Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with milk and sprinkle with additional sugar.

Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack.

Yield: 6-8 servings.