Ingredients Jump to Instructions ↓

  1. 7 cup(s) Apples , Granny Smith or Braeburn

  2. 1 tablespoon(s) Lemon Juice

  3. 1/2 cup(s) Granulated Sugar

  4. 1/4 cup(s) All Purpose Flour

  5. 1/4 cup(s) Brown Sugar , Packed

  6. 1/2 teaspoon(s) Ground Cinnamon

  7. 1/4 teaspoon(s) Ground Nutmeg

  8. 1/2 cup(s) Milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375

  2. In large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour,brown sugar, cinnamon, nutmeg, and gloves. Add to Apples and toss until apples are coated. Set apple mixture aside.

  3. Prepare Pastry for double crust pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12 inch circle. Ease pastry into a 9inch pie plate.

  4. Transfer apple mixture to pastry lined pie plate. Dot with Butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. cuts slits in top crust. place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.

  5. To prevent over browning, cover the edge of the pie with foil. Bake in a 375 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.


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