Apple Pie
A recipe from Vangie's Kitchen Corner: A Down East cookbook by Evangeline Knowlton
Apple Pie
Line a 9” pie pan allowing a 1/2” overhang.
Prepare apples peeled, cored and sliced to fill the plate full and heaped a bit.
Mix together and add:
3/4 cup sugar
1/4 cup light brown sugar, if desired
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
Pour over apples.
Dot with 1 tablespoon butter.
Lay top crust over filling.
Bring edges of lower crust up and over and flute crust along edge of the pie.
Bake 425° about 40 minutes. Reduce to 325° and bake 20 minutes longer.