Granny Smith Apple Pie (MRS)

By hmp13

If you like the flavor of sour apples, cut the amount of sugar in the filling to 1/3 cup.

Ingredients

• Glaze:
• 1 recipe plain pie pastry or vinegar pie crust
• 6 cups peeled and sliced Granny Smith or other tart apples (about 2 pounds)
• 1 tablespoon lemon juice
• 1/2 cup packed brown sugar
• 3 tablespoons flour
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon butter, cut into bits
• 1 tablespoon warm whole milk
• 1 teaspoon sugar

Preparation

Step 1

Preheat the oven to 425. Line a 9 inch pie plate with 1 rolled out crust.

Put the apples in a large bowl, add the lemon juice, and toss to coat. Separately, combine the sugar, flour, cinnamon and nutmeg, mix thoroughly, then add the apples. Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust. Dot the top with the butter.

Brush the rim of the crust with water, cover with the second rolled out crust, seal and flute or crimp the edges and cut a few steam vents in the top.

To make the galze, mix the warm milk with the sugar. Brush the glaze over the top crust.

Bake for 15 minutes, then lower the oven temperature to 350 and bake another 30 to 40 minutes, until the crust is golden brown and the fruit is tender. Check the pie about halfway through the baking time and if the edges of the crust are getting too brown, cover them with pie shields or foil. Cool on a wire rack for 1 to 2 hours before slicing. Serve at room temperature or slightly warm.