Teri's Apple Pie

• 1 Pastry for a double-crust pie (9in)
• 6 to 7 cups thinly sliced peeled tart apples
• 1 tbsp lemon juice
• 1 cup sugar
• 2 tbsp all-purpose flour
• 1/2 tsp cinnamon
• 1 dash ground nutmeg
• 2 tbsp butter (cut up into several small pieces)
• 1 milk and additional sugar (I like sugar in the raw for this) this will be used on the top crust

1. Pre-heat oven at 425
2. Spray pie dish with cooking spray w/flour in it
3. Line a 9in pie dish with bottom pastry; trim pastry even with edges of the plate.
4. Set aside
5. In lg bowl, toss apples with lemon juice
6. In sm bowl combine the sugar, flour,cinnamon, and nutmeg
7. Arrange half the apples in pastry shell; sprinkle half the sugar mix into apples.
8. Repeate with remaining apples and sugar mixture.
9. Dot top of pie filling with butter pieces
10. Roll out remaining pastry to fit top of pie; place over filling.
11. Trim, deal and flute edges.
12. Cut slits on top.
13. Brush with milk; sprinkle with the additional sugar
14. Cover edges loosely with foil.
15. Bake at 425 for 20 minutes.
16. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly.
17. Cool on wire rack or serve warm
18. If doing a lattice top on pie.
19. I recommend brushing with water (instead of milk) than sprinkle sugar in the raw onto it.
20. After first 20 minutes remove foil and turn temp down to 400
21. contributed by Teri aka intofrogs

pastry, tart apples, lemon juice, sugar, flour, cinnamon, ground nutmeg, butter, milk

Taken from cookpad.com/us/recipes/333974-teris-apple-pie (may not work)