Yield: 8 servings
|1 \N||9\" double pie crust|
|½ cup||Firmly packed brown sugar|
|½ cup||Granulated sugar|
|2 tablespoons||All-purpose flour|
|\N \N||Granulated sugar|
|6 cups||Apples,tart baking, peeled,sliced|
|3 tablespoons||Apple cider or juice|
1. Heat oven to 375'F. 2. For filling, combine brown sugar, granulated sugar, flour and cinnamon. Cut in shortening with fork until crumbs form. Toss apples with crumb mixture. Pour into unbaked pie shell.
Sprinkle cider over filling. Moisten pastry edge with water. 3. Roll top crust same as bottom. Lift onto filled pie. Trim ½" beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits or designs in top of crust for steam to escape. 4. For glaze, brush top with milk and sprinkle with granulated sugar. 5. Bake at 375'F. for 40-50 minutes. Cover edge of pie with foil last 10 minutes, if necessary, to prevent overbrowning. Cool until barely warm or to room temperature before serving.