Apple Pie(1994 2Nd Place Perry County Fair Apple Pie Contest)

• approximately 8 c. thinly sliced pared apples
• 1 Tbsp. lemon juice
• 1 to 2 c. sugar (depending on type of apple being used)
• 1/2 tsp. salt
• 1/3 c. all-purpose flour *
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 egg yolk
• 1 tsp. water

1. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples.
2. Add lemon juice.
3. Pour into 9-inch unbaked pie crust.
4. Place top crust over filling.
5. Overlap crust one-inch beyond pie plate and fold and roll top edge under lower crust edge, pressing on rim to seal.
6. Cut slits in top crust for steam to escape.
7. Roll reserved pastry about 1/16-inch thick on lightly floured surface.
8. Cut into desired shapes.
9. Brush one side of pastry shapes with water.
10. Place shapes, moist side down, on edge and top of pie.
11. Mix egg yolk and one teaspoon water; brush over pie.
12. Bake in preheated 425u0b0 oven for 10 minutes.
13. Reduce heat and bake for approximately 30 minutes more, until crust is golden and apples are tender when tested with toothpick or cake tester. Remove from oven and cool.
14. Serves 8.

pared apples, lemon juice, sugar, salt, allpurpose flour, cinnamon, nutmeg, egg yolk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800881 (may not work)