Monday, September 14, 2009
"MOM'S BEST APPLE PIE"
Crust: 10 inch double pie crust
Prepare pie crust and put in the refrigerator until needed. Pie Crust should stay cold until you put it in the oven.
Preheat oven to 375 F
In a large bowl place
8 cups peeled and sliced Granny Smith Apples ( about 8 medium apples )
In a medium bowl combine
1/2 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1 teaspoon cinnamon
Add to sugar mixture and mix well.
4 tablespoons butter; melted
1 - 8 oz carton vanilla yogurt
1 teaspoon vanilla
Pour mixture over sliced apples and stir until apples are coated evenly.
Put apple mixture into refrigerator. Take out pie dough and roll out as directed.
Pour apple filling into unbaked pie crust. Moisten pastry edge with water and cover with top crust. Fold top edge under bottom crust, flute edge.
Brush with 2 tablespoons melted butter, sprinkle with 3 tablespoons sugar. Cut silts or design on top of crust to allow steam to escape.
Bake for 40 to 50 minutes or until filling in center is bubbly and crust is golden brown. Cool until barely warm or to room temperature before serving.
Yields: one 10 inch pie