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Grandma Riel's Apple Pie

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  • Pastry dough for double 9" pie
  • 1/2 c Flour
  • 1 c Granulated sugar; divided
  • 8 md Granny Smith apple (I use 10), peeled and sliced
  • 1/2 ts Cinnamon
  • 1/2 ts Nutmeg
  • 1/4 c Butter - up to 3/4 of a stick
  • 1 Egg white
  • 1 tb Water
  • 1 tb Sugar


Preheat oven to 400 degrees. Prepare bottom crust and settle into 9"-pie plate. Peel and slice apples. Mix together 1/2 cup of flour and 1/2 cup of granulated sugar; pour evenly into bottom pie crust. Arrange apples to form a nice heap. Sprinkle with second 1/2 cup sugar; cinnamon and nutmeg. Cut butter into chunks and place on top of apples spacing evenly. Top with second pie crust attaching at the edges. Brush top of pie crust with egg white and water mixture; sprinkle with sugar. Bake at 400 degrees for 50 minutes.
Per serving: 134 Calories; less than one gram Fat (1% calories from fat); 1g Protein; 33g Carbohydrate; 0mg Cholesterol; 7mg Sodium
NOTES : I like a full pie and tend to use 10 apples instead of the 8, they cook down alot. Also place foil on edges of crust before baking - be sure to remove during last 15 minutes of baking to ensure browning. This recipe was handed down from Grandma Riel and without being biased is still the best apple pie I have tasted. Very rich!! :) Recipe by: Catherine Riel - Grandma
Posted to MC-Recipe Digest V1 #863 by Lisa Minor <> on Oct 24, 1997