Apple Pie
By Yankee Magazine|Nov 08 2007|
Patti is the kind of cook who cuts her pie apples into identical slices and then arranges them one by one in concentric circles inside the crust. She prefers using Gravensteins because they are tart and hold their shape well.
Yield
Serves 6-8.
Ingredients
Pastry for 2-crust pie
6 to 7 tart apples
1/2 cup sugar
1 tablespoon cinnamon, or to taste
Nutmeg
3 pats butter
1 egg, beaten
Sugar
Instructions
In a pastry shell, layer sliced apples in a circular fashion. Mix together 1/2 cup sugar and cinnamon, and sprinkle some of the mixture over each layer. Sprinkle nutmeg over top layer, and dot with pats of butter. Top with a slashed pie crust, and crimp edges. Brush top crust with a little beaten egg and sprinkle sugar over top. Bake at 425 degrees F for 15 minutes, then at 350 degrees F for 30 to 40 minutes more.
