Pastry for 2-crust pie
3 pounds Granny Smith Apples, peeled and sliced
1 1/2 cups granulated sugar
4 tablespoons all purpose flour
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 teaspoons cinnamon
3 tablespoons butter.
Prepare pastry. Preheat oven to 400 degrees.
In small bowl, combine all dry ingredients, mixing well.
In a large bowl, toss the thinly sliced apples with the dry mix, coating each piece well. Turn into pastry lined deep dish pie plate, mounding to the center.
Dot top of apples with bits of butter. Roll out remaining pastry and fold edge of top crust under bottom crust, pressing together with fingertips. Crimp edge decoratively. Make several slits near center for steam to escape.
Bake for 50 minutes or until a sharp knife inserted into one of the slits proves apples to be tender.
To glaze the crust, use egg wash (one egg yolk mixes with about 1/2 teaspoon water), brushed on about 10 minutes before the pie is done. Then sprinkle with some sugar crystals.
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