The combination of tart and sweet apples
makes this an apple pie not to be missed.
Classic Apple
Pie
Pastry for 1 (9-inch)
double pie crust
1 1/4 cups granulated sugar, plus extra for sprinkling
1/3 cup all-purpose flour
1 1/2 teaspoons cornstarch
3/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
4 medium Granny Smith apples, peeled, cored and thinly sliced
4 medium Golden Delicious apples, peeled, cored and thinly sliced
2 tablespoons unsalted butter, cut into small chunks
2 tablespoons milk
Preheat oven to 350°F.
Place one crust in the
bottom of a 9-inch pie plate, press slightly to flatten out the
creases, allowing sides to overhang; set aside.
In a large mixing bowl,
combine sugar, flour, cornstarch, nutmeg and mace. Add apples
and toss until evenly coated. Carefully transfer to prepared
pie crust.
Scatter butter over top
of apples. Cover with second pie crust, crimping edges together
with a fork or as desired. Cut a couple slits in top crust to
allow steam to escape. Brush with milk and sprinkle with sugar.
Place on a cookie sheet
and bake for 1 hour or until golden brown. Remove from oven and
let stand 15 minutes before slicing.
