Best Apple Pie

Best Apple Pie  (Newspaper)

Bake at 425 for 40 minutes

Makes 1 nine-inch pie.

2 ½ pounds cooking apples, pared, quartered, cored and thinly sliced (8 cups)

1/3 cup firmly packed light brown sugar

1/3 cup granulated sugar

1 TB cornstarch or 2 TB flour

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

1 pkg piecrust mix

2 TB butter or margarine

Water or milk

Sugar for sprinkling

1.     Place apples in large bowl; mix sugars, cornstarch, cinnamon, nutmeg and salt in a small bowl; sprinkle over apples; toss gently to mix.  Let stand until a little juice forms, about 10 minutes

2.     Meanwhile, prepare piecrust mix, following label directions.  Roll out ½ of dough to 12-inch round on lightly floured surface; fit into 9-inch pie plate.  Trim overhang to ½ inch.

3.     Roll out remaining pastry for top to 12-inch round; fold into quarters, make 3 slits near center in each of folded edges for steam to escape  Pile apple mixture into pastry; dot with butter or margarine.  Moisten edge of bottom pastry with water.  Place folded pastry on apples so point is on center; unfold.  Trim overhang to 1 inch; turn edges under and press together to seal.  Pin to make stand-up edge; flute or make your favorite edging.

4.     For a crispy-sugary top, brush pasty with a little water or milk and sprinkle lightly with sugar.

5.     Bake pie in hot over (425) 40 minutes, or until juices bubble through slits and apples are tender.  If edge is brown too fast, cover with a narrow strip of foil.  Serve warm with scoops of vanilla ice cream.