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Mom's Apple Pie
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| 1 double crust pastry, recipe below | |
| 2/3 | sugar |
| 3TB | cornstarch |
| 1 tsp | cinnamon |
| 1/2 tsp | nutmeg |
| cloves | |
| 3 Lbs | Mc Intosh, Golden Delicious and Granny Smith, mixed |
| 1 TB | butter |
| Prepare pie crust and place in fridge for about an hour. | |
| 2 cups | flour |
| 1 tsp | salt |
| Cut in 1 cup shortening ( I like butter flavored Crisco) Add: | |
| 1 TB | cider vinegar |
| 4 TB | water |
| 1 | beaten egg |
Mix all gently and place on 2 floured plastic wrap. When chilled, roll out and place half in pie plate.
Heat oven to 450, to start.
Keep McIntosh apples separate, core all and slice. Toss the McIntosh apples in 1/4 cup sugar. Set aside. Repeat with remaining apples and sugar. Melt the butter in skillet and sauté apples in butter for 10 minutes. (not the McIntosh). Cool.
Mix all the apples together and pour into dough lined pie plate. Roll out remaining pastry and cover apples. Crimp edges, using the point of a sharp knife, poke numerous holes then brush with milk and sprinkle with sugar.
Bake on bottom rack in 450 oven for 10 minutes. Reduce heat to 350. Bake 45 minutes.
Cool pie on wire rack to room temperature. Serve with vanilla ice cream.
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