Southern Apple Pie

Due to flu just posting recipe … besides … it’s Southern Apple Pie…  what more is there say?  🙂

Southern Apple Pie

3/4 cup packed brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6 to 7 cups thinly sliced peeled Granny Smith apples
1 tablespoon lemon juice
2 pie pastry crusts (9 inches)
1 tablespoon unsalted butter
1 large egg plus 2 Tablespoons milk
Additional granulated sugar and cinnamon

In a small bowl, combine the brown sugar, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture, toss to coat, and set aside for 15 to 20 minutes.

Line a 9-in. pie plate with bottom crust. Fill with apple mixture, poke tiny holes with dinner fork to prevent air pockets and tenting of crust, and dot with specks of butter. Set aside.

Roll out remaining crust and fit over top of pie.

Trim, seal and flute edges. Cut star slit center with crows feet slits surrounding it in the crust.

Beat egg and milk until foamy; brush lightly over crust. Sprinkle lightly with sugar and cinnamon. Cover crust edges loosely with foil, an upside down foil pie tin with the center cut out, or a purchased crust edge protector.

Bake at 375° for 45 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, about 8 to 15 minutes longer keeping a close eye it.

Cool on a wire rack for at least 20 to 30 minutes. If desired, serve warm with a slice of extra sharp cheese melted on top; otherwise cool completely if preferred.