Grandy’s Apple Pie
(courtesy of Kami Soule. Serves 8)
2 9-inch pie crusts (Pillsbury premade pie crust dough is fine.)
3 large or 4 medium Granny Smith apples
2 large or 3 medium yellow delicious apples
¾ cup sugar
1 tablespoon cornstarch
Pinch of salt
1 teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 tablespoon butter (optional)
1 egg (optional)
Preheat oven to 400 degrees F. Refrigerate pie crust until ready to use.
Peel and core apples, and cut into slices. Place sliced apples in pie pan before adding other ingredients, using 3 parts Granny Smith and 1 part yellow delicious. If pan overfills, save excess apples for another use.
In large mixing bowl, blend sugar, cornstarch, salt, cinnamon, allspice, and nutmeg. Add apples and stir to coat.
Grease pie pan with nonstick baking spray or butter. Line pie pan with one crust, gently pressing dough into pan. Or use premade crusts. Fill with apple mixture. If desired, top apples with small slices of butter. Top with second pie crust and trim excess crust. Crimp edges of pie crust together to seal. Cut 4 to 6 small slits in top pie crust in decorative design for venting. To add shine and light browning, beat egg with spoon and brush onto crust. Cover pie edges with pie crust shield or aluminum foil to prevent burning.
Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees F. Bake 50 minutes. If filling isn’t bubbling, bake 10 to 15 minutes more, checking frequently.
