Title: Country Apple Pie
Categories: Pie Fruit
Yield: 4 Servings

		Pastry for double crust 9
		Inch pie
6	c	Peeled, sliced cooking
		Apples (Granny Smith)
1	tb	Lemon juice (I didn't use
		It)
1/2	c	Sugar
1/2	c	Firmly packed brown sugar
2	tb	All purpose flour
1/2	ts	Ground cinnamon
1/4	ts	Ground nutmeg
2	tb	Butter or margarine

Roll half of pastry to 1/8" thickness on a lightly floured surface. Place in a 9 - inch pie plate; set aside.

Combine apples and lemon juice in a large mixing bowl. Combine sugars flour, cinnamon and nutmeg, mixing well. Spoon over apple mixture, tossing well. Spoon filling evenly into pastry shell, and dot with butter.

Roll remaining pastry to 1/8 " thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Cover edges of pastry with strips of aluminum foil to prevent excessive browning. Bake at 450 F. for 15 minutes. Reduce heat to 350 F., and bake an additional 35 minutes. Yield: 1 pie

From: The Southern Living Cookbook Shared by: Pat Stockett From: Pat Stockett Date: 10-22-96 Cooking

From: Gail Shipp Date: 10-04-97 (18:08) The Once And Future Legend (1) Cooking

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