Dessert / Pies: Grandmother's Apple Pie

By Shelly Carey

Ingredients
Filling
1/3 cup corn starch
¼ cup flour
½ teaspoon nutmeg
1 teaspoon cinnamon
1 ¾ cup sugar
8 cups golden delicious apples, peeled and sliced thinly
Crust
3 cups unsifted flour
1 ½ teaspoons salt
1 cup plus 2 Tablespoons Crisco
7-8 Tablespoons cold water
½ cup egg yolk
2 Tablespoons milk

Directions
For crust, use pastry cutter and mix flour, salt and Crisco together until rust resembles cornmeal crumbs. Drizzle with water. Let rest 15-20 minutes in refrigerator.

Rub a rolling pin with flour. Flour a flat surface and roll out the dough from the center, outward. Cut out a bottom crust and add to a 9 x 13-inch glass baking dish. Trim extra dough off the edges. Put apples in the pan.

Mix filling ingredients and pour filling over top. Crumble four tablespoons of butter and put on top of apple mixture. Spoon 4 Tablespoons of lemon juice over the top of the apples.

Roll out the top crust. Fold in half, then in half again to move from flat surface to the top of the pie (without breaking the dough). Put in center of pie and unfold. Trim edges. Flute pie dough edges.

Mix ½ cup egg yolk and 2 Tablespoons milk. Brush over top crust. Cut slits in the crust to vent for baking. Cut aluminum foil to cover edges of pie.

Preheat oven to 400 degrees. Bake at 400 degrees for 15 minutes. Remove foil. Lower heat to 350 degrees and continue baking 35-45 minutes. When pie is golden, bubbling and juices run clear, it is done.