Best Apple Pie

By jann

Ingredients

• 2 pounds cooking apples, pared, quartered, cored and thinly slice (8 cups)
• 1/3 cup firmly packed light-brown sugar
• 1/3 cup granulated sugar
• 1 tbsp. cornstarch or 2 tbsp. flour
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• boxed pie crust
• 2 tbsp butter
• water or milk
• sugar for sprinking

Details

Servings 8
Cooking time 40mins

Preparation

Step 1

Heat oven to 425 degrees. Place apples in large bowl; mix sugars, cornstarch or flour, cinnamon, nutmet 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 piecrust mix, following package directions. Roll out half of dough to a 12 inch round on a lightly floured surface; fit into a 9 inch pie plate. Trim overhang to 1/2 inch.
Pile apples mixture into pastry; dot with butter or margarine. Moisten edge of bottom pastry with water. Roll out remaining pastry for top to a 12 inch round; carefully drape over filling. Trim overhang to 1 inch; turn edges under and press together to seal. Flute decoratively. cut vents in pastry with paring knife.
For a crispy-sugary top, brust top of pastry with a little water or milk and sprinkle lightly with sugar.
Bake at 425 degrees for 40 minutes or until juices 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.