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Grandma's Apple Pie

You'll elicit oohs and aahs every time you serve slices of this classic apple pie. The crisp crust is a nice complement to the tender apples.

6-8 ServingsPrep: 20 min. Bake: 50 min.

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

Directions

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

2 of 2

Grandma's Apple Pie (continued)

Directions (continued)

brown and filling is bubbly. Serve warm if desired or cool on a wire
rack. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 417 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 229 mg sodium, 65 g carbohydrate, 2 g fiber, 2 g protein.