Mom’s apple pie recipe

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Mom’s pies have been touted as some of the best in the South. This apple version is no exception.

  • Yield: 8 Servings


  • 1 cup sugar
  • 2 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 3 lb York apples, peeled, cored, and cut into ½-inch-thick wedges
  • 1 large egg
  • 2 Tbsp sugar
How to Make It
  1. Combine first 4 ingredients in a large bowl; stir well. Add apple slices, tossing to coat.
  2. Preheat oven to 375°. Roll each portion of piecrust dough into a 13-inch circle on a well-floured surface. Fit half of dough into a lightly greased 9-inch deep-dish pie plate. Spoon apples into crust, packing tightly and mounding in center. Fit remaining dough over apples; trim excess pastry. Fold edges under, and crimp. Cut slits in top of pie for steam to escape.
  3. Combine egg and sugar; stir well. Brush egg mixture over pastry.
  4. Bake at 375° on lowest rack of oven for 1 hour or until crust is golden brown, juices are thickened and bubbly, and apples are tender when pierced with a long wooden pick through slits in crust. Let cool on a wire rack 2 hours before serving.

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