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Aunt Carol's Apple Pie




Source of Recipe


net
Aunt Carol's Apple Pie



"Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world! . . . no competition in our family! This recipe includes an ingredient called free flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples. "
INGREDIENTS:
2 pounds Granny Smith apples/Johnation apples peeled and sliced then put in a little water and cook until tender. Add the rest of the things.

1 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 tsp. nutmeg, ground
1/2 cup all-purpose flour
2 tablespoons butter
1 tablespoon white sugar
1 recipe pastry for a 9 inch
double crust pie
DIRECTIONS:
1. Peel and slice apples, cook until in tender.. Toss with sugars, cinnamon and flour. add the rest and pour into crust.
2. Roll crust to make slightly larger to fit 10-inch glass pie pan. Fit bottom crust in pie pan. Turn in apple mixture and dot with butter. Put crust on top and crimp edges of crust together.
3. Wet hands with water and dampen top of pie. Sprinkle with additional sugar. Puncture top of pie with fork so pie will vent.
4. 350 degrees F (175 degrees C) and continue baking for about 35-40 minutes , until crust is golden brown. It's a good practice to place a piece of aluminum foil slightly larger than the pie under the pie plate to catch overflows. Serve warm.