Classic Apple Pie

• Classic Crisco Pie Crust Double Crust
• 6 cups baking apples sliced, peeled, about 2 pounds or 4 large, such as Granny Smith, MacIntosh, Gala
• 1 cup firmly packed brown sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons butter melted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 large egg lightly beaten
• 4 tablespoons milk
• 1 teaspoon sugar

1. PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Heat oven to 400u0b0F.
2. COMBINE apples, brown sugar, cornstarch, cinnamon and nutmeg in large bowl. Toss well to coat. Stir in butter, lemon juice and vanilla. Spoon into unbaked pie crust. Moisten pastry edge with water.
3. ROLL out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Cut slits in top crust or prick with fork to vent steam.
4. WHISK egg and milk in small bowl. Brush on top crust. Sprinkle with sugar.
5. BAKE 10 minutes. Reduce oven temperature to 350u0b0F. Bake 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.

pie crust, baking apples, brown sugar, cornstarch, ground cinnamon, ground nutmeg, butter, lemon juice, vanilla, egg, milk, sugar

Taken from www.yummly.com/recipe/Classic-Apple-Pie-2663563 (may not work)