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Classic Apple Pie Recipe

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This recipe for Classic Apple Pie, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda (Smith) Emrich
Added: Wednesday, September 24, 2008


1 package refrigerated rolled piecrusts (2 per pkg)
1/2 c plus 1 tsp granulated sugar
1/2 c packed light brown sugar
3 Tbsp cornstarch
1/2 tsp ground cinnamon
1/4 tsp salt
Pinch ground cloves
2 lbs Granny Smith apples, peeled and cored
2 lbs Fuji apples, peeled and cored
2 Tbsp unsalted butter
2 Tbsp lemon juice
1 large egg, beaten with 1 Tbsp water

Heat oven to 400. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling.
In a small bowl, blend 1/2 cup of the sugar, brown sugar, cornstarch, cinnamon, salt and cloves, set aside.
Cut apples into 1/2 inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
Pour cooled apple mixture into prepared crust-lined plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
Brush pie with egg mixture; sprinkle with remaining 1 teaspoon sugar. Bake for 20 minutes, then reduce temperature to 350 and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.




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