Old-Fashioned Apple Pie
Flaky Pie Crust
7 cups peeled, cored and sliced Granny Smith apples, about 7 apples
1 tablespoon fresh lemon juice
3/4 cup sugar
3 tablespoons White Lily® All Purpose Flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
4 tablespoons butter, chilled
1 large egg, lightly beaten
1 tablespoon sugar
Heat oven to 425 degrees.
Prepare pie dough for double crust pie. Place bottom crust in 9 inch pan and chill.
Toss apple slices with lemon juice in large bowl. Mix flour, sugar, cinnamon, cloves, and allspice. Add mixture to apple slices and toss.
Fill the bottom crust with the apple mixture, mounding it carefully. Dot the mixture with small pieces of chilled butter.
Place the prepared top crust over the apples. Brush with the beaten egg, and sprinkle with sugar.
Bake for 45 to 50 minutes. Cover rim lightly with aluminum foil if the crust is browning too much. Cool on wire rack. Serve warm or at room temperature.