1 Cup sugar
2 Tablespoon flour
1/4 Teaspoons freshly grated nutmeg
1 Teaspoon cinnamon
1/4 Teaspoon salt
2 1/2 Lbs. granny smith apples, peeled, cored, sliced about 7 cups
2 Tablespoon fresh lemon juice
Combine first five ingredients in a bowl. Toss apples and lemon juice in a large bowl. Add sugar mixture and toss lightly. Spread mixture in pie shell. Cover with reserved dough, trim and seal edges. Bake for 20 minutes at 425’ degrees then reduce oven temp to 375’ degrees for 30 minutes or until golden brown.
1 Tablespoon butter
3/4 Cup firmly packed sugar
2 1/2 Tablespoons water
1/2 Cup whipping cream
1/2 Teaspoon vanilla
1/3 Cup pecans
Melt butter in a heavy small sauce pan over low heat. Add brown sugar and water and stir until sugar dissolves. Bring to boil, cover and cook for 2 minutes.
Uncover and cook until candy thermometer reads 238’ degrees F. (Soft ball stage) Do not stir. Blend in cream, vanilla and salt. Pour sauce over pie and sprinkle with pecans. (Pecans are optional)
This is the old fashioned apple pie, with a fabulous crust! The apples are just the right tartness, and again, the crust is why I eat the pie... It is outstanding!!!