by Judy Oudekerk (also see our Basic Pie Crust recipe)
7 to 8 cups thinly sliced peeled tart apples (granny smith)
2 tablespoons lemon juice
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 tablespoons butter or margarine
1 egg yolk
1 tablespoon water
Line a 9-in pie plate with bottom crust; trim pastry even with edge. Set aside. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt, and numbeg; add to apples and toss. Pour into crust; dot with butter (not necessary). Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Beat egg yolk and water; brush over pastry. Cover edges loosely with foil. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; move foil and bake 40-45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Tips:
Cut apples into 12 slices--3 slices per quarter
