Grandma’s Apple Pie

Servings: 8 slices

Double Crust Pie Pastry (see note below)

1 large egg, beaten

6 to 7 cups apples, peeled and sliced, about 2 pounds

1 tablespoon lemon juice

1⁄2 cup granulated sugar

3 tablespoons flour

1⁄2 teaspoon ground cinnamon

1⁄8 teaspoon nutmeg

1. Preheat oven to 425 F.

2. Peel apples and cut in quarters. Remove the core and slice apples into 1⁄4-inch to 1⁄8-inch thick.

3. In a large bowl, combine apples, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss well to combine and set aside.

4. Roll half of the dough into a 12-inch circle. Line a 9-inch pie plate with the pastry dough. Fill with apple filling.

5. Roll the remaining crust and gently place it over the apple mixture. Seal the edges by gently pinching the top and bottom crusts together. You can fold or decorate the edges by crimping or pressing with a fork. Remove any excess dough.

6. Beat the egg and 2 teaspoons of water or milk. Cut 4 to 5 slits in the top crust to allow steam to escape. Brush with egg mixture and sprinkle with sugar (optional).

7. Place the pie plate on a baking pan lined with parchment paper. This is optional but will catch any drips or spills.

8. Bake at 425 F for 15 minutes, reduce heat to 375 F, and bake an additional 35 to 40 minutes or until the crust is golden and the apples are tender.

9. Cool at least 30 minutes before serving. Serve warm with vanilla ice cream and caramel sauce if desired. Note: You can use a premade refrigerated pie crust for this pie, or try making a homemade pastry with the recipe below.