Double Crust Apple Pie

A popular family favourite!

apple pie

1 9-inch double crust recipe of your favourite pie dough

6-7 cups sliced apples

1/2 cup sugar

1/2 cup brown sugar

pinch of salt

1 1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon lemon juice

3 rounded tablespoons all-purpose flour

2 tablespoons butter or margarine

1 egg, plus 1 teaspoon water, beaten, for egg wash

Sugar for sprinkling

Prepare pastry and have your bottom crust ready to fill with apple filling. Place apple slices in a large bowl. Sprinkle with sugar, salt, cinnamon, nutmeg, lemon juice and flour, and toss. Pour apples into pie shell and spread around so there aren't any large spaces of empty pockets, mounding them in the centre. Dot with butter. Roll out top crust (if cutting out decorative design, do so before placing crust over filling). Place crust over filling and trim both crusts to 1-inch overhand. Crimp all around to make a standup edge. If no design has been made, then cut slits into the pastry to allow steam to escape. Whisk egg and watertogether and brush top and edges lightly. Sprinkle with suagr. Set pie on a 10- by 15-inch rimmed baking pan.

Bake at 425 degress in oven for 40 minutes or until top is golden brown and juices are bubbling up. (If crust is browning too quickly halfway through baking, wrap edge with foil, or loosley drape foil over the whole pie). Cool on a wire rack.