Perfect Apple Pie (from 1975 Family Circle)

By á-47

Ingredients

• 2 lb. cooking apples, pared, quartered, cored and thinly sliced (8 cups)
• 1/3 cup packed brown sugar
• 1/3 cup sugar
• 1 Tbsp. cornstarch (or 2 Tbsp. flour)
• 1 tea. cinnamon
• 1.4 tea. nutmeg
• 1/4 tea. salt
• 1 pkg. refrigereated piecrusts
• 2 Tbsp. butter
• water or milk
• sugar for sprinkling

Preparation

Step 1

Heat oven to425 degrees.

Plae apples in large bowl; mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a small bowl; sprinkle over apples; toss gently to mix. Let stand until a little juice forms, about 10 minutes.

Meanwhile, prepare pie crust, fit bottom into a 9" pie plate. Trim overhang to 1/2".

Pile apple mixture into pastry; dot with butter. Moisten edge of bottom pastry with water. Carefully drape top over filling. Trim overhand to 1"; turn edges under and press together to seal. Flute decoratively.

Cut vents in pastry with paring knife.

For a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.

Bake at 425 degrees for 40 minutes or until juice bubbles through slits and apples are tender.

If edge is browning too fast, cover with a narrow strip of foil Cool completely or serve slightly warm.